Ingredients:

1 pound package Oreo Chocolate Hazelnut Flavored Creme Sandwich Cookies
3 tablespoons melted butter, slightly cooled
4-5 cups chocolate ice cream
4-5 cups vanilla ice cream
2/3 cup store bought hot fudge topping
2/3 cup store bought caramel sauce
1/3 cup roughly chopped salted cocktail peanuts, skins removed
Whipped cream for topping (optional)

Directions:

1. Set out the chocolate and vanilla ice cream containers to a counter top so that it they can soften up. If it is a hot day and ice cream starts to melt, set in refrigerator.

2. Open up a 9-inch round springform pan and line the bottom inside plate of the pan with parchment paper. Assemble the springform pan back together again and cut any excess parchment paper that is hanging out the sides of the bottom plate. Wrap the outside bottom of the pan and up the sides with foil (this will help catch any melted ice cream from a leaky springform pan).

3. Using a food processor pulse 22 of the Oreo cookies (all of the cookie, including the creme filling) until you have crumbs. In a medium bowl, combine the Oreo cookie crumbs and melted butter. Press the crumbs into the bottom of the prepared springform pan. Put the springform pan in the freezer for 15 minutes or longer so that the crust can set up. Pulse the remaining Oreo cookies (including crème filling) until you have crumbs and set aside for later.

4. Remove the springform pan from freezer. Using a large bowl, add 4-5 cups of chocolate ice cream and stir until softened. Using a rubber spatula, gently spread the ice cream over the top of the crumbs in the springform pan. Just eyeball how much ice cream until about half way up the pan. Sprinkle the extra Oreo cookie crumbs evenly over the top of the chocolate ice cream (setting aside 3 tablespoons of the crumbs for the topping of the cake for later).

5. Microwave the hot fudge sauce for about 30 seconds so that it is soft. Drizzle the fudge sauce evenly over the top of the cookie crumbs. Using a large bowl add 4 cups of vanilla ice cream and stir until softened. Using a rubber spatula gentle spread ice cream over the top of the fudge sauce. If the cake is not all the way near the top, add another cup of vanilla ice cream, but leaving room for the last ingredients.

6. Sprinkle the remaining Oreo cookie crumbs evenly over the top of the vanilla ice cream. Microwave the caramel sauce for about 30 seconds so that it is soft. Drizzle caramel sauce over the top of the vanilla ice cream. Add the peanuts evenly over the top of the caramel sauce. Cover the top of the cake with plastic wrap and put in freezer for at least 8 hours or more.

7. Remove cake from freezer to a cutting board. Let cake soften for 5-10 minutes. Remove plastic wrap and the outer ring of the springform pan. Cut the cake with a serrated knife dipped in a warm glass of water. Serve with whipped cream (optional).

Notes: So why does this recipe call for 4-5 cups chocolate and 4-5 cups vanilla ice cream? I’m giving a little leeway in the recipe due to springform pans are not all the same. They vary from 8-10 inches in diameter. They also vary in different heights.