Line a 9x13 pan with wax or parchment paper and pull out the ice-cream to allow it to soften on the counter for about 5 minutes

Crush the entire pack of Oreo cookies. I use a plastic storage bag and rolling pin to crush mine.

Sprinkle 3/4 of the crushed Oreo cookies into the bottom of the pan.

Spread the softened ice-cream over top of the crushed cookies with a knife or spatula.

Squeeze chocolate syrup over the ice-cream in a zig-zag pattern.

Use a spatula to spread the tub of whipped topping over the chocolate syrup layer.

Sprinkle the remaining cookies over top, cover the cake and put it in the freezer for 4-5 hours or overnight and when you take it out it is ready to serve!