Ice Cream Cake

I may be a little bias, but this Ice Cream Cake is one of the best I've ever eaten! This recipe is from one of my very dear friends, Cyndy, also known as the Arsty Craftsy Queen.

2 1/2 gallons ice cream, different flavors, softened
1 or 2 boxes Swiss Cake Rolls or Yodels (depending on size of pan)
1- 8oz. tub cool whip
1 package Oreos
2 tbsp butter
springform pan with removable sides

The amounts of the Oreos and Swiss Cake Rolls may need to be adjusted depending on the size of your spring form pan, you also may not use all of your ice cream.

1. Take scoop of cool whip, with rubber spatula, and smear thin layer on inside walls of cake pan.
2. Take swiss cake rolls and carefully slice in half, with serrated knife.
3. Line cut rolls up along side of pan with chocolate touching coolwhip, like little soldiers, until you've completed the outside ring.
4. Crush 10-12 oreos, mix with melted butter and press firmly into bottom of pan
5. Add1st flavor of ice cream about 1/2 way up, smoothing and pressing down as best as you can.
6. Add a layer of crushed oreo crumbs, press lightly (do not mix with butter)
7. Press in second flavor of ice cream.
8. Cover the top with remaining coolwhip.
9. Decorate top with sprinkles if desired.
10. Freeze