Method

• Preheat oven to 350F. Line a cookie sheet with parchment paper.

• Combine oreo crumbs and melted butter. Spread on cookie sheet. Bake 8-10 mins, then allow to cool.

• Line 8x3” cake pan with clear wrap, using two pieces if necessary.

• About 20 mins in advance, take chocolate ice cream out to soften. Add to prepared pan and spread into an even layer. Freeze for 30 mins.

• To make fudge layer, add chocolate chips, corn syrup and vanilla extract to medium size bowl.

• Heat whipped cream just until it begins to boil, then pour over chocolate chips. Let sit 2-3 mins, then whisk until smooth.

• Remove the cake pan with the chocolate ice cream from the freezer, then pour chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 mins.

• Add the cookie crumbs to top of fudge layer, then freeze for about 2 hours.

• About 20 mins before you need it, set vanilla ice cream out to soften. Add the vanilla ice cream to top of cake, then freeze until firm, about 2-3 hours.

• Use the clear wrap to lift cake from pan, then place it on cake platter or cardboard circle.

• Return to freezer.

• To make whipped cream, add cream, powdered sugar and vanilla to large mixer bowl. Whip on high speed until soft peaks form.

• Frost cake with whipped cream and decorate as desired.

• Freeze until ready to serve.

• Cake best when stored well covered and eaten within 4-5 days.