How to Make
Cathy's Ice Cream Cake

1. Line an 8-inch or 9-inch standard round cake pan with plastic wrap so that the plastic overhangs the edges of the pan. Let the ice cream stand at room temperature until slightly softened.
2. Unwrap, and then cut the ice cream sandwiches evenly in half. 
3. Place the sandwich pieces cut-side-down around the circumference of the cake pan. 
4. Place the chocolate (slightly softened) ice cream in the pan in an even layer. Sprinkle with a layer of crushed Oreos or crumbs (if desired).
5. Add the vanilla (slightly softened) ice cream on top, then a whipped cream layer, followed by a layer of crushed oreo cookies or crumbs in the center of the cake. Drizzle with both caramel and chocolate syrup.
6. Immediately transfer to the freezer.  Allow the cake to chill until frozen solid, about 4 hours or overnight (preferred).
7. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.