Prepare the Pan:

• Use a 9×13-inch baking dish (glass or metal) without greasing, as the ice cream sandwiches will release easily after freezing.

• Tip: Line the pan with parchment paper or plastic wrap, leaving overhang, for easier removal and slicing, if desired.

Layer the First Ice Cream Sandwiches:

• Arrange 10–11 ice cream sandwiches flat, flush, and side by side on the bottom of the 9×13-inch pan to cover it evenly. You may need to cut 1–2 sandwiches in half to fit along the edges.

• Press gently to ensure they’re level and tightly packed.

• Tip: Work quickly to prevent melting, and use a sharp knife to cut sandwiches cleanly.

Add the First Hot Fudge and Cool Whip Layer:

• Warm the 11.75 oz jar of hot fudge slightly (microwave for 10–15 seconds if needed) to make it spreadable, but ensure it’s not hot.

• Spread ⅓ of the hot fudge evenly over the ice cream sandwiches using a spatula.

• Spoon half of the thawed 16 oz tub of Cool Whip over the hot fudge and spread evenly, covering the fudge completely.

• Tip: Ensure the Cool Whip is fully thawed (soft but not melted) for easy spreading.

Repeat the Layers:

• Place another 10–11 ice cream sandwiches over the Cool Whip layer, aligning them as before to cover the filling completely. Cut sandwiches as needed to fit.

• Spread another ⅓ of the hot fudge over the second layer of ice cream sandwiches.

• Spoon the remaining half of the Cool Whip over the fudge and spread evenly.

• Tip: Smooth each layer carefully to maintain distinct layers and a polished look.

Add the Topping:

• Sprinkle 18 crushed Oreos evenly over the top Cool Whip layer, creating a crunchy, chocolatey topping.

• Drizzle the remaining ⅓ of the hot fudge over the Oreo crumbs in a zigzag or swirl pattern for a decorative finish.

• Tip: Crush Oreos in a zip-top bag with a rolling pin or pulse in a food processor for a mix of fine and chunky crumbs.

Freeze the Cake:

• Cover the baking dish tightly with plastic wrap or foil to prevent freezer burn.

• Freeze for at least 4 hours, or overnight, to ensure the cake is fully set and easy to slice.

• Tip: Place the dish on a flat surface in the freezer to maintain an even shape.

Slice and Serve:

• Remove the cake from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier slicing.

• Use a sharp knife to cut into 12–15 squares or rectangles, wiping the knife clean between cuts for neat slices.

• Serve immediately on plates or in bowls, optionally with extra crushed Oreos, a drizzle of hot fudge, or a scoop of ice cream.

• Tip: Serve with forks or spoons, as the cake can be rich and slightly melty.