Oreo and Fudge Ice Cream Cake

½ c fudge ice cream topping, warmed
1 8 oz tub Cool Whip, thawed, divided
1 (4-serving size) pkg Jell-O Chocolate Flavor Instant Pudding & Pie Filling
8 Oreos
12 vanilla ice cream sandwiches

Pour the fudge topping into a medium bowl. Stir in 1 cup of the Cool Whip with a wire whisk until it is well blended. Add in the dry pudding mix; stir 2 minutes or until well blended. (The consistency of the fudge topping can vary depending on what brand you purchase; if the fudge topping mixture is too thick to spread easily, stir in ¼ c milk.)

Chop the Oreo cookies roughly into chunks (they don’t have to all be the same size); stir into the pudding mixture.

Arrange 4 of the ice cream sandwiches side by side on a 24x12 in piece of foil; top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 ice cream sandwiches. Frost the sides and top with the remaining Cool Whip.

Bring up the foil sides. Double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temperature to soften slightly before serving. Store leftovers in the freezer.