Oreo Ice Cream Cake

Place the Oreos in a sturdy zip-top bag. Crush them with a rolling pin until the pieces are about penny-size or smaller.

Set aside about 1/4 cup of the crushed Oreos. Spread the rest evenly across the bottom of a 9 by 13-inch freezer-safe pan.

Remove the ice cream carton and slice the ice cream into slabs. Arrange the slabs over the Oreo layer, trimming and fitting the pieces to make an even layer.

If the hot fudge is difficult to spread, warm it according to the jar directions. Pour it over the ice cream and spread it into an even layer.

Warm the caramel according to the jar directions if needed. Pour it evenly over the hot fudge layer.

Spread the thawed Cool Whip evenly over the caramel and fudge. Sprinkle the reserved crushed Oreos over the top.

Cover the pan and freeze overnight, or until the cake is completely firm.