Prepare brownie mix according to directions on the box, then create an even layer in the springform pan. Bake until a toothpick inserted into the middle comes out clean (about 25 minutes, but may vary depending on the mix). Let cool. 

When brownie layer is cool, thaw one carton of ice cream (I used salted caramel). Once it’s soft enough to spread, create an even layer of ice cream on top of the brownie layer. To perfectly flatten it, I put a layer of parchment paper on top and pressed down with a round 8″ cake pan. Place in freezer for about an hour, until firm.

Meanwhile, make the cookie layer by placing Oreos in a food processor and pulsing until you have large crumbs. Add chocolate shell and hot fudge topping and continue to pulse until crumbs are moist. Don’t over mix it because you want a cookie crunch rather than one homogenous mixture. Spread over the first layer of ice cream, then freeze for about another 45 minutes.

Let the next ice cream flavor thaw at room temperature for about 10 minutes (I used cookies 'n' cream), then spread on top of the cookie layer, packing it tightly. Return and freeze for an hour.

Thaw whipped cream until soft enough to spread. Frost the top with whipped cream (or remove from springform pan and frost the sides as well) and store in the freezer. Before serving, let it thaw for about 5 minutes to slightly soften and use a hot knife to slice. Enjoy!