Layered Ice Cream Cake

15 oreo's
1 tbsp milk
8-9 ice cream sandwiches
1 pint mint chocolate chip ice cream (I used Haagen Dazs ice cream, because it is already in pints.)
1 pint vanilla ice cream
1 pint strawberry ice cream
1 8 oz container of cool whip

Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with wax paper, using spray to help adhere to pan. Trim paper to height of pan.


Finely crush 12 of the oreo's in a food processor. Add milk, and pulse just until mixture holds together. Set aside.


Unwrap 4 ice cream sandwiches. Working quickly, cut each into 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 the freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream into 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 cool whip. Crush remaining 3 oreo's and sprinkle over cake. Return to freezer, freeze overnight.