3/4-1cupfudge sauce (more or less) room temperature*(221-295 grams)
1-2cupscoarsely crushed oreo cookies (chunks not ground but not too big)(12-24 cookies)
3-4cupschocolate ice cream (let soften for easy spreading)(450-600 grams)
3-4cupsvanilla ice cream (let soften for easy spreading)(450-600 grams)
*If the sauce is cold from the fridge then warm it up a bit so it is easier to spread.
3ouncesmelted milk chocolate (melt with microwave or over a pot of boiling waterlet cool)(75 grams)
Line an 8 inch (20cm) round cake pan with plastic wrap or parchment paper.
Combine melted butter and cookie crumbs, spread on the bottom and about 1/2 inch up the sides of the prepared cake pan (the sides don't have to be even) and press down firmly. Place in the freezer for at least 15 minutes.
Remove cookie crumb base from freezer and spread with fudge sauce, sprinkle the coarsely chopped oreos on top (gently press down). Top with the softened chocolate ice cream and freeze for 10-15 minutes, top with the softened vanilla ice cream. Place in freezer for at least 1 hour or until very firm.
Remove from freezer and drizzle with melted cooled milk chocolate before serving.
Before serving top with whipped cream and sprinkles or flakes of chocolate, if desired. Enjoy!