1. Crush 24 Oreo cookies using a food processor or place them in a ziplock bag and crush with a rolling pin. Mix the crumbs with melted butter until fully coated. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Freeze for 15–20 minutes to set.

2. Scoop and spread half of the softened ice cream over the chilled crust using a spatula. Smooth the surface and return to the freezer for 30 minutes to firm up.

3. Coarsely chop or crush 6–8 Oreos and sprinkle them over the first layer of ice cream. This adds crunch and extra Oreo flavor throughout the cake.

4. Spread the remaining half of the ice cream over the Oreo crumble layer. Smooth the top with a spatula. Freeze again for at least 1 hour until firm.

5. Spread thawed whipped topping evenly over the top of the cake. Use a spatula to create decorative swirls if desired. Return the cake to the freezer for another 2–4 hours or until fully set.

6. Just before serving, garnish with extra crushed Oreos, mini Oreos, or drizzle with chocolate syrup or hot fudge. For best slicing, run a sharp knife under hot water before cutting. Remove the cake from the springform pan and serve immediately.