Ingredients:
15 chocolate and cream sandwich cookies
1 Tbsp. milk
8-9 ice cream sandwiches
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt
1 pint strawberry ice cream or frozen yogurt
1 container (8 oz.) frozen whipped topping, thawed
Directions:
Coat bottom and sides of a 9 inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
Finely crush 12 of the cookies in a food processor. Add milk; pulse just until mixture holds together. Set aside.
Unwrap 4 ice cream sandwiches at a time. Working quickly, cut each into quarters (1 lengthwise and 1 crosswise). Stack strips of sandwiches on end, packing them snugly together around waxed-paper lined pan to form cake's stand-up edge. Repeat with more ice cream sandwiches as needed to make an entire lined edge to your pan. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
Remove all 3 flavors of ice cream or frozen yogurt from the freezer; let soften for 15 minutes at room temperature. Transfer min ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla then strawberry, spreading all layers level. Add thawed whipped topping, swirling decoratively. Break up remaining 3 sandwich cookies and use to decorate cake. Return to freezer; freeze overnight.
To serve, remove side of pan, then waxed paper. Let cake stand at room temperature for 10 minutes for easier cutting. Slice into wedges and serve.
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