DISCLAIMER: This cake was not made gluten free but can easily be done so. I made it for family and I didn't eat it.
This is my mother's recipe. She used to make these cakes all the time. The best part is, you can choose whatever flavor ice cream you want, or choose more than one flavor.
Line a disposable aluminum pan with parchment paper if you want to save the pan. If you don't, no need. Lining it with parchment paper allows you to remove the cake from the pan onto a serving platter or large cutting board before cutting. My mom forgot to tell me this so the cake had to be served from the pan she loves and saves. We used a plastic spatula and no knives as we didn't want to cut through her pan.
Using a food processor, turn the whole package of Oreo cookies into crunchies. If you don't have a food processor, do it the old fashioned way. Place cookies into a plastic bag and crush them with a rolling pin.
Allow ice cream to melt. It must be like liquid. Spread 1 1/2 tubs of ice cream onto the bottom of the pan. Place, covered, into the freezer and allow to freeze for several hours.
Remove cake from freezer and sprinkle the crunchies all over the top of the cake. (I forgot to photograph this part). Place, covered, back into freezer for an hour.
Remove cake from freezer again. Spread the rest of the ice cream (1 1/2 tubs) over the top of the crunchies. Again freeze, covered, for several hours or overnight.
Remove cake from freezer. Spread Cool Whip on top and then sprinkles. Again, place into the freezer, covered, and allow to freeze thoroughly.
Remove from freezer about 5 - 10 minutes before you are ready to serve. Enjoy.
GLUTEN FREE OPTIONS
3 1/2 gallons of ice cream (your choice of flavor) - choose gluten free option if desired
1 package Oreo sandwich cookies - choose gluten free option if desired
2 - 8 oz tubs of Cool Whip - already gluten free
Sprinkles - choose gluten free option if desired
click picture for link to link party.