Prepare cake mix as directed, in two 9” or 10” round cake pans. Remove from oven, allow to cool for 5 minutes. Wrap tightly in plastic wrap and cool completely in fridge or freezer. Allow ice cream to soften at room temperature until soft enough to spread. Crush 4 Oreos in a plastic zip top bag.

Line a springform pan, or clean high sided cake pan, with plastic wrap. If the cake is bigger than the springform pan, trim to fit, using the pan as a guide.

Press one of the cakes into the bottom of the prepared springform pan. Spread a thin layer of hot fudge over the cake. Freeze for 10 minutes.

Scoop and spread the softened ice cream over the cake and hot fudge, using plastic wrap to press the layers together firmly. Top with whipped topping and crushed cookies. Freeze until solid, about 3 hours.

When ready to serve, remove from springform pan and remove plastic wrap. Place on serving platter. Decorate the top of the cake with any of the following: more Oreo cookies, chunks of the extra cake, hot fudge, stemmed cherries. Serve immediately.