1. Crush Oreo cookies using a food processor or by sealing them in a bag and crushing with a rolling pin.

2. Mix cookie crumbs with melted butter until fully combined.

3. Press the mixture into the bottom of a 9-inch springform pan. Freeze for 15 minutes.

4. Let the vanilla ice cream soften at room temperature for 10 minutes.

5. Spread the softened ice cream evenly over the frozen crust.

6. Warm fudge sauce slightly, then drizzle or spread it over the ice cream. Optionally stir in vanilla extract.

7. Freeze the cake for at least 4 hours or overnight for best results.

8. Once frozen, spread whipped topping evenly over the fudge layer.

9. Garnish with whole Oreos, crushed cookies, and a drizzle of fudge or caramel sauce.

10. Let sit at room temperature for 5–10 minutes before slicing. Use a hot knife for clean cuts.