15 Oreo cookies
1 tbsp Milk
8 - 9 Ice cream sandwiches
1 pint Mint chocolate chip ice cream
1 pint Vanilla frozen yogurt or ice cream
1 pint Strawberry ice cream or frozen yogurt
1. Coat bottom and side of 9 inch round springform pan with nonstick cooking spray. Line side with waxed paper using spray to help adhere to pan. Trim Paper to height of pan.
2. Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches. Working quickly, cut each into quarters. Stack strips of sandwiches on their ends around waxed paper lined pan - packing snugly together. Repeat with remaining sandwiches to form a stand up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze for one hour.
4. Remove all 3 flavors of ice cream from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good, but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 cookies and sprinkle over cake. Return to freezer and freeze overnight. But into wedges to serve.
Substitute flavors of ice cream according to your preference.