• Soften vanilla ice cream for about 20-25 minutes on the counter until it it soft enough to stir.
• While ice cream is softening, line a 9" springform pan with plastic wrap, leaving the wrap hanging over the edges for easier filling. You may need to line it with several sheets of plastic wrap to make sure it's completely covered.
  
• When ice cream has softened, stir until it becomes the texture of soft-serve ice cream. Spread the ice cream into the bottom of the prepared springform pan. Place in the freezer and freeze for 1 hour.
  
• While the vanilla layer is freezing, remove the "creme" filling from Oreos and use a food processor to coarsely chop the chocolate cookies. You can also put the cookies in a Ziplock bag and use a rolling pin to crush them. Don't crush/process them too much. You want them to have a coarse, crumbly texture, not a fine, powdery texture.
  
• Place the cookie crumbles into a mixing bowl. Shake the Magic Shell topping well then add 1/2 cup to the cookie crumbs. Use a spatula to mix until crumbs are coating in the chocolate topping. Set aside.
  
• Once the vanilla layer has hardened, sprinkle the Oreo crumble mixture over the top, lightly packing it down to make a cookie crust layer.
  
• Spoon fudge topping over the top and gently spread to make an even layer. Do this gently or you will pull up the cookie layer.

  If your fudge is too thick, run the jar under some hot water until it thins out. Don't get the fudge too warm because you don't want it to melt the ice cream underneath.

  Place back in the freezer for another 20-30 minutes or until fudge has hardened. This is a good time to remove the chocolate ice cream from the freezer to begin softening.
  
• Once softened, stir chocolate ice cream until smooth and has a soft-serve consistency. Remove the ice cream cake from the freezer and spread the chocolate ice cream over the fudge layer. Smooth over the top until it is flat and even, filling in any empty spaces along the sides.

  Place back in the freezer for another 2-3 hours or until the chocolate layer is completely frozen.
  

For the Stabilized Whipped Cream Frosting:

• Place your mixing bowl and whisk attachment in the freezer for about 10 minutes. This will keep the cream cold and make a better consistency for your whipped frosting.
  
• Add water to a glass bowl and sprinkle gelatin over the top. Set aside for about 3 minutes, until the gelatin begins to dissolve and the mixture becomes wrinkled.

  Place the bowl in the microwave and microwave for only about 4-5 seconds at a time, stirring each time until the gelatin completely dissolves. Allow to cool to room temperature without it hardening again.
  
• Remove mixing bowl from freezer and add whipping cream, powdered sugar, and vanilla extract.

  Whip on medium-high speed until the mixture begins to thicken and soft peaks start to form. Reduce speed to low and SLOWLY pour in the gelatin mixture. Increase the speed back to medium high and mix until stiff peaks form.
  

Decorating the Cake:

• Remove the frozen cake from the freezer and turn upside-down onto your serving plate (the vanilla layer should be on top). Release the sides of the springform pan and peel off plastic wrap to reveal the frozen cake.
  
• Use about 2/3 of the frosting to frost the cake and then use remaining frosting to pipe decorations.
  
• Sprinkle sprinkles or other decorations/garnishes over the top and place back in the freezer for another 20 minutes or until ready to serve.