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Layered Ice Cream Cake
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| 15 chocolate and creme sandwich cookies such as Oreos | |
| 1 tbsp | milk |
| 8-9 ice cream sandwiches | |
| 1 pint | mint chocolate chip ice cream |
| 1 pint | vanilla friEn yogurt |
| 1 pint | strawberry ice cream |
| 1 container | frozen whipped topping thawed |
1. Coat bottom and side 9 in round springfoam pan with non stick spray. Line side with waxed paper using spray to help adhere to Pam. Trim paper to height of pan.
2. Finely crush 12 cookies in food processor. Add milk pulse just until moisture holds together. Set aside.
3. Unwrap 4 ice cream sandwiches work fast cut into 4 quarters. Stack strips of sandwiches on end packing them snugly together around wax paper lined pan. Repeat with remaining sandwiches to form a stand up edge. Spoon cookie crumbs into center of pan. Press firmly over bottom freeze for one hour.
4. Remove all 3 clacked of ice cream or frozen yogurt from freezer and let soften for 15 mins at room temp. Transfer mint to bowl and stir till good spreading consistency. Repeat with other flavors. Remove pan from freezer. Spread mint on bottom, then vanilla then strawberry. Tip with thawed whipped topping swirling decoratively. Crush remaining 3 sandwich cookies and sprinkle over cake. Freeze overnight.
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