13-ounce package Oreos plus additional to garnish if desired
16 ounces chocolate pound cake
2 quarts vanilla ice cream, very soft
1 c hot fudge topping (warmed)
4 ounces dark chocolate
1 T butter
Lightly grease a 10 inch spring form pan with butter. Crumble the cookies into quarters or smaller bite-sized bits, and divide into three parts. Crumble the cake into a large bowl, and stir in about 1/3 of the crumbled cookies.
Gently stir in 2/3 of a quart of very soft vanilla ice cream, until the cake and ice cream are well combined. Press this mixture into the bottom of the spring form pan.
In a separate bowl, mix 1 1/3 quarts vanilla ice cream with 1/3 of the crumbled cookies. Swirl in 1/2 c of the chocolate sauce. Press on top of the cake mixture in the spring form pan.
Press the remaining cookies into the top of the cake and drizzle the remaining sauce over top.
Lightly cover the cake pan and freeze overnight.
When ready to serve, let the cake sit at room temperature about 5 minutes and run a knife around the inside of the cake pan. Open the spring form mold gently and remove. Re-freeze the cake while you prepare the chocolate topping.
Melt the chocolate with the butter over low heat in a small saucepan. Drizzle over cake. If desired garnish with additional cookies.
