1. Mix crumbs and butter.
2. Press mixture firmly onto bottom and halfway up side of oiled 9" springform pan. Refrigerate for 30 minutes.
3. Spoon and spread half of partially thawed ice cream onto cold graham cracker crust.
4. Mix remaining ice cream with whipped topping and gently fold in drained Mandarin oranges.
5. Pour the mixture over ice cream and crust.
