Ingredients:
24 Oreo Cookies, divided
1 pt (2 cups) strawberry ice cream, softened
2 cups Cool-Whip, thawed, divided
1 pt. (2 cups) chocolate ice cream, softened
2 tbsp fudge ice cream topping
Directions:
Line a 9-in cake pan with plastic wrap, with ends overlapping the sides. Stand 14 of the cookies around the edge of the pan. Crush remaining 10 cookies. Reserve 1/2 cup of the crumbs and sprinkle the rest in the bottom of the cake pan. Spread the strawberry ice cream over the crumbs. Top with 1 cup of the Cool-whip and the 1/2 cup of reserved cookie crumbs. Cover with the chocolate ice cream.
Freeze for 4 hours or overnight.
Remove dessert from pan just before serving, using the overlapped plastic wrap edges to gently lift it from the pan. Carefully peel off plastic & place dessert on a serving plate. Let stand at room temperature for 10 minutes to soften. Top evenly with the remaining 1 cup of Cool-whip and garnish with Fudge topping. Store leftover dessert in freezer.
