Ingredients
- 15 chocolate-and-cream sandwich cookies (such as Oreo)
- 1 tablespoon milk
- 8 to 9 ice cream sandwiches
- 1 pint mint chocolate chip ice cream
- 1 pint vanilla frozen yogurt
- 1 pint strawberry ice cream or frozen yogurt
- 1 container (8 ounces) frozen whipped topping, thawed
Preparation
Step 1
© Coat bottom and sides of a 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.
© 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. Working quickly, cut each in quarters (photos A and B). Stack strips of sandwiches on end, packing them snugly together around waxed-paper-lined pan (photo C) to form cake's stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
© Remove all 3 flavors of ice cream or frozen yogurt from freezer; 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, then strawberry, spreading all layers level. Add thawed whipped topping, swirling decoratively. Break up remaining 3 sandwich cookies and use to decorate cake. Return to freezer; freeze overnight.
© To serve, remove side of pan, then waxed paper. Let cake stand at room temperature for 10 minutes for easier cutting. Slice into wedges and serve.