Reserve quarter cup crushed cookies for topping. In large bowl combine remaining crushed cookies and margarine; mix well. Press lightly in bottom of 13 x 23 cm pan. Refrigerate 10-15 minutes. Spread half of the ice cream in prepared pan. Spoon pie filling over ice cream layer. Top pie filling with remaining ice cream; sprinkle with reserved crumbs. Cover; freeze at least 2 hours or until firm. If frozen overnight, let stand at room temperature 10-15 minutes before serving.