oreo ice cream cake

24 OREO Cookies, divided

2 cups Strawberry ice cream, softened (I used vanilla instead, and abt 3 cups)

2 cups thawed COOL WHIP Whipped Topping, divided

2 cups Chocolate ice cream, softened (3 cups also)

2 Tbsp. Hot fudge ice cream topping (I used crushed oreos instead)

LINE 9-inch round pan (I used a 10 in springform pan. Didn't have to use the plastic wrap) with plastic wrap, with ends extending over side of pan. Stand 14 cookies around edge of pan. Crush remaining cookies. Reserve 1/2 cup crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup COOL WHIP and reserved crumbs. Cover with chocolate ice cream.

FREEZE 4 hours.

REMOVE dessert from freezer 10 min. before serving. Use plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP; drizzle with fudge topping.