Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 6 hours (including freezing)

1. Prepare the Crunch Layer:

   • Preheat oven to 350°F.
   • Crush Oreo cookies with the cream center until pebbly in texture.
   • Mix with melted butter and spread evenly on a baking sheet.
   • Bake for 8 minutes, then let cool completely.

2. Make the Ice Cream Base:

   • Soften ice cream by placing it in the refrigerator for 30 minutes.
   • Stir until smooth and creamy. Use an electric mixer for a lighter texture.
   • Ensure ice cream is at a temperature of -5°C (23°F) for the best results.

3. Create the Fudge Layer:

   • Prepare a thin chocolate ganache using corn syrup.
   • Allow the ganache to cool slightly but remain pourable.

4. Assemble the Layers:

   • Use a 3-inch deep container or pan to layer the dessert.
   • Start with chocolate ice cream as the base layer.
   • Add a layer of fudge sauce, then sprinkle the cookie crunch evenly.
   • Add the vanilla ice cream layer on top.
   • Freeze each layer for 10–20 minutes before adding the next.
   • Once fully layered, freeze the dessert for 4–6 hours.

5. Decorate the Cake:

   • Use a piping bag fitted with Wilton #21 or Ateco #844 tips to create swirls and borders with whipped topping.
   • Optional: Add seasonal or festive designs.

6. Serve and Enjoy:

   • Allow the cake to thaw for 30 minutes before serving.
   • Optionally, top with additional cookie crumbs or a drizzle of chocolate sauce.