From the kitchen of Joyce Lohman.   Ice cream sandwich & Oreo
crust filled with 3 flavors of ice cream then topped with Cool Whip.  
15 Oreo cookies
1 Tbsp milk
8 to 9 ice cream sandwiches
1 pint mint chocolate chip ice cream (or your favorite flavors)
1 pint vanilla ice cream or yogurt
1 pint strawberry ice cream or yogurt
1 8 oz container frozen whipped topping, thawed

Coat bottom and side of 9 in springform pan with nonstick 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 ice cream sandwiches one at a time.  Working quickly, cut
each in quarters and stack strips on end along side of pan to form
a stand up edge. Stack strips snugly with an ice cream side
against wax paper.

Spoon cookie crumbs into center of pan.  Press firmly over bottom
and freeze for one hour.

Remove all 3 ice cream flavors from freezer and soften at room
temp for 15 minutes. Transfer each to small bowl and stir until
good but firm spreading consistency.

Remove pan from freezer.  Spread one flavor on bottom then top
with second and then third flavors. Top with thawed whipped
topping and crush remaining 3 sandwich cookies to sprinkle over
top.  Return to freezer - freeze overnight.  To serve, remove side
of pan, then wax paper.  Cut into wedges.  Serves 12.
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