• Make room in the freezer for your round springform pan or 9 x 13 glass dish. Put your dish in the freezer to chill, it helps your layers faster.
• Meanwhile, take the vanilla ice cream out of the freezer to soften for 1-2 hours at room temperature. This makes it easier to get even layers. NOTE: larger deep dish glass dishes might need up to 2 quarts vanilla ice cream.

Make The Oreo Crust

• Melt a stick of butter in the microwave in a small bowl.
• Crush the Oreo cookies in a sealed gallon size freezer bag, and roll the large chunks with a rolling pin into fine crumbs. You can also make crushed Oreos in a food processor. Pour the melted butter into the plastic bag with the fine Oreo cookie crumbs, seal, and mix well.
• Pour the crushed Oreo crumbs with the melted butter into the bottom of the springform pan in an even thick layer. Use the bottom and side of a standard measuring cup to press the crust into the bottom of the pan. Be sure to press evenly all over the inside of the cake pan or dish. Chill the dish in the freezer for 30 minutes to set the buttery Oreo crust.

Assemble The Layers

• Next, slice the pound cake into small ½-1” small pieces. This is optional, but such a fun addition and so good!
• Take the pan out of the freezer, and place cut pound cake pieces in the bottom, spread evenly on the Oreo cookie crust.
• For the next layer, pour ½ container of softened vanilla all over the cookie crust and pound cake pieces and smooth with a small rubber spatula. Reserve ½ of the container for the next layer. Chocolate, strawberry, birthday cake, or cookies and cream are also great flavor choices.
• For best results, whisk fudge after heating a bit in the microwave so it pours. Chocolate sauce is good to go out of the bottle. Drizzle about ½ of each container of chocolate sauce and caramel sauce all over. Don't add too much chocolate sauce or it is TOO sweet! Pour the other ½ of melted vanilla on top and smooth evenly and refreeze overnight.

Decorate

• Unlock the clamp of the springform pan if using one, and remove the ring. It should pop off easily if the cake is frozen solid. Leave the frozen cake on the springform pan plate. Or leave in the glass 9 x 13 dish to decorate.
• Using a small rubber spatula, decorate with Cool Whip all over, and spread the Cool Whip mixture. Then add colorful sprinkles on the sides and top of the cake mixture layers.
• Refreeze the cake for an hour or so, then carefully cover with clear plastic wrap until ready to eat.
• Dip a sharp knife in warm water to cut the cake easily. Keep the cake wrapped well and frozen, eat within a week or two.