14 Chocolate Sandwich Cookies (Oreos or other similar cookies)
3 Tablespoons Unsalted Butter, melted
8-9 Ice Cream Sandwiches (cut in half both horizontally and vertically)
1 Pint Pistachio Ice Cream, softened (Can use any flavor ice cream, frozen yogurt, or sorbet)
1 Pint Strawberry Ice Cream, softened (Can use any flavor ice cream, frozen yogurt, or sorbet)
1 Pint Chocolate Chip Ice Cream, softened (Can use any flavor ice cream, frozen yogurt, or sorbet)
3 Cups Whipped Cream (Can use thawed Cool Whip or other whipped topping)
1/4 Cup Magic Shell (Optional) (Can substitute chocolate sauce or hot fudge sauce)
8 Maraschino Cherries (Optional)
1/4 Cup Chopped Nuts (Optional)
Coat a 9-inch springform pan with nonstick cooking spray. Line the sides of the oiled pan with waxed paper. Trim the paper to fit the height of the pan.
Place the chocolate sandwich cookies in a food processor and pulse until the cookies are reduced to crumbs. Add the melted butter and pulse until the mixture just begins to hold together.
Add the cookie crumb mixture into the lined springform pan and press firmly into an even layer on the bottom of the pan. Stack the cut ice cream sandwiches, vertically on end, around your lined pan on top of the pressed cookie crumb layer until you have a complete ring of ice cream sandwiches. Chill in the freezer for 1 hour to firm up the ice cream sandwiches and set the cookie crust.
Transfer the pistachio ice cream to large bowl and stir until a firm spreading consistency is reached. Spread the pistachio ice cream into an even layer in the center of the ice cream sandwiches and return the pan to the freezer. Repeat the process with the strawberry and then the chocolate chip ice cream flavors.
Top the cake with a layer of whipped cream. Return the cake to the freezer overnight or until firm.
Remove wax paper before serving. Top with more whipped cream, magic shell, maraschino cherries and chopped nuts, if desired.
Source : allrecipes.com