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15 Oreo cookies
1 Tbsp. milk
8-9 ice cream sandwiches
1 pt. mint chocolate chip ice cream
1 pt. vanilla frozen yogurt
1 pt. strawberry ice cream or 1 pt. frozen yogurt
8 oz. frozen whipped topping, thawed

Coat bottom and sides of a 9" round spring form 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 Oreos in a food processor. Add milk; pulse just
until mixture holds together. Set aside.

Unwrap 4 ice cream sandwiches. Cut each in quarters (cut once
horizontally, once vertically). Stack strips of sandwiches on end,
packing them snugly together around waxed paper-lined pan. Repeat
with remaining sandwiches to form a stand-up edge. Spoon cookie
crumbs into center of pan; press firmly over bottom. Freeze 1 hour.

Remove all 3 flavors of ice cream or yogurt from freezer and let
soften for 15 minutes at room temperature. Transfer mint ice cream
to a small bowl and stir until good but firm spreading consistency.
Repeat with vanilla and strawberry. Remove spring form pan from
freezer. Spread mint ice cream on bottom, then top with vanilla
and strawberry, spreading all layers at level. Top with thawed
whipped topping. Crush remaining 3 Oreos and sprinkle over cake.
Return to freezer and freeze overnight. To serve, remove side of
pan, then waxed paper.

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