Creamy No Bake Ice Cream Cake: 16 Slices

Instructions:

1. Line the bottom of a 9-inch springform pan with parchment paper.
2. Combine the finely crushed cookies and melted butter until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of the pan using the back of a spoon until perfectly level.
4. Place the pan in the freezer for 10 minutes to set the base.
5. Spread the softened vanilla ice cream over the chilled crust, smoothing the top with a spatula.
6. Fold the coarsely chopped cookies into the thawed whipped topping in a small bowl, then spread this mixture evenly over the vanilla layer.
7. Top with the softened chocolate ice cream, pressing down gently to remove air gaps.
8. Cover the pan with plastic wrap and freeze for at least 12 hours or overnight.
9. Beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Run a warm knife around the edge of the pan before releasing the springform sides.
11. Apply the whipped cream to the top and sides of the cake, smoothing with a spatula.
12. Decorate the top with additional cookie crumbles or sprinkles.