hot fudge ice cream topping, warmed (Nate likes the Mrs. Richardson's brand)
1 tub (8 oz.) Cool Whip, thawed, divided (we used fat free)
1 pkg. (3.9 oz.) Jello Chocolate Instant Pudding
8 Oreo Cookies, chopped
12 cookie 'n cream ice cream sandwiches
Pour 1/2 cup fudge topping into medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix and stir for about 2 min. Stir in chopped oreo cookies. Arrange 4 ice cream sandwiches, side-by-side, on a foil lined baking sheet. Top with half the pudding mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining Cool Whip. Bring up foil sides and loosely seal around cake. Freeze for 4 hours. Nate heated up a little bit more of the hot fudge to drizzle over the cake just before serving.
The red stuff is because I used holiday oreos.
Ugh, I wish this picture showed the layers better, but it was starting to melt when we were slicing it.