Ingredients:
- 15 chocolate and cream sandwich cookies (like Oreo)
- 1 tbsp. milk
- 8-9 ice cream sandwiches
- 3 flavors of ice cream, one pint of each flavor
- 1 container of frozen whipped topping, thawed
- Coat bottom and side of a 10-inch round spring form pan with nonstick cooking spray.
- Line side with waxed paper, using spray to help adhere to pan.
- Trim paper to height of pan.
- Finely crush 12 of the cookies in a food processor.
- Add milk; pulse just until mixture holds together. Set aside.
- Unwrap 4 ice cream sandwiches at a time.
- Working quickly, cut each in quarters.
- Stack strips of sandwiches on end, packing them snugly together, around waxed paper lined pan.
- Repeat with remaining sandwiches to form a stand-up edge.
- Spoon cookie crumbs into center of pan; press firmly over bottom.
- Freeze 1 hour.
- Remove all 3 flavors of ice cream from freezer and let soften for 15 minutes at room temperature.
- Transfer the ice cream, one flavor at a time, into a small bowl and stir until good spreading consistency but still firm.
- Remove the pan from the freezer and spread the three layers of ice cream, spreading each layer level.
- Top with thawed whipped topping, swirling top decoratively.
- Crush the remaining 3 sandwich cookies and sprinkle over the cake.
- Return to freezer; freeze overnight.
- To serve, remove side of pan, then waxed paper.
- Place on a cake plate and cut into wedges. Yield: 12 servings
