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Spray the bottom and sides of a 9" Springform pan with non-stick spray.
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Place all of the Oreos in a gallon size zippy bag. Using a mallet or rolling pin, crush the cookies into small bits.
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Remove 1/4 cup of cookie crumbs and set aside.
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Dump the Cool Whip into a medium bowl. Stir in the remaining cookie crumbs.
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Spoon half of the Cool Whip mixture into the pan, using the back of the spoon to smooth it out.
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Place the pan in the freezer, remove the ice cream from the freezer and set a timer for 15 minutes.
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Once the timer goes off, remove the pan from the freezer.
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Using an ice cream scoop, place 1/2 of the ice cream into the pan and spread evenly.
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Remove the cap from the hot fudge sauce. Microwave the jar for 30-45 seconds.
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Pour the entire jar of hot fudge over the ice cream layer, using a spoon to smooth it out.
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Now use the rest of the Cool Whip mixture to make the next layer.
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Follow that with the rest of the ice cream.
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Take the 1/4 cup of cookie crumbs you have set aside and sprinkle them onto the top of the cake.
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Wrap the entire pan tightly in aluminum foil and freeze for at least 4 hours.
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Remove from freezer and unwrap to thaw for about 10 minutes before serving.