1 package (14.2 oz) Oreo™ cookies, crushed
1 jar (12.8 oz) hot fudge topping
1 tub (1.5 quarts) vanilla ice cream
24 oz frozen whipped topping, thawed
Betty Crocker™ candy sprinkles and Rainbow Candy Chips
Remove chocolate and vanilla ice cream from freezer; allow to stand at room temperature for 15 minutes. Meanwhile, in a medium bowl, combine crushed Oreo™ cookies and hot fudge sauce until thoroughly mixed. Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with cookie-fudge mixture and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results. Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired. Return to freezer until firm, about 2 hours. Decorate before slicing and serving.