Make room in the freezer for a round springform pan (or 9 x 13 glass dish). Meanwhile, take the ice cream out of the freezer to soften for 2 hours.
Melt a stick of butter in microwave.
Crush red Oreos in a zip lock bag, roll with rolling pin. In a small bowl, mix crushed Oreos with melted butter.
Press crushed Oreo butter mixture into the springform pan (or 9 x 13 glass dish) use the bottom/side of measuring cup. Chill in the freezer for 30 minutes.
Cut brown sides off pound cake, and slice into small 1/2-1” pieces.
Take pan out of the freezer, and place pound cake pieces in the bottom, spread evenly.
Pour/spread 1/2 container of melted ice cream (reserve 1/2 container soft vanilla ice cream) all over the top of red Oreo crust and smooth with a small spatula.
Drizzle about 1/2 of each container of chocolate sauce and caramel sauce all over the melted ice cream. Pour the other 1/2 of melted vanilla ice cream on top.
Refreeze overnight, then remove the springform pan ring. Decorate ice cream cake with Cool Whip using a small offset spatula, sprinkle with patriotic sprinkles on sides and top.
Refreeze and then carefully cover with clear plastic wrap until ready to eat. Enjoy, this is a beloved family favorite turned patriotic!