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1
Take a pan that is 1 foot in diameter and line it with tin foil.
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2
First place pot on top of sheet of tin foil.
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3
Wrap the bottom of the pot.
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4
Lift pot, and cut out the circle that is formed from the bottom of the pot. (leave about 1cm of extra).
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5
Place Circle on the bottom of pot.
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6
Finish lining the rest of the pot with tinfoil. (make sure to leave excess hanging over the sides).
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7
Crush 1.5 rows of the Oreo cookies in a ziploc bag until crumbs.
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8
Melt 2 tbsp of butter.
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9
Pour Oreo crumbs into butter and knead until moistened. Add more butter if needed.
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10
Add two shakes of turtle shell ice cream topping to mixture and knead.
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11
Pour Oreo Crust mixture into bottom of pot.
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12
Spread over bottom until you can no longer see the tinfoil. (Crust should be about 1cm thick).
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13
Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
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14
Freeze for about 8 minutes.
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15
Pour in first tub of melted ice cream, and spread evenly over crust.
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16
Freeze for about 1.5 hours.
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17
Crush the remaining middle row of Oreos, and 1/3 of the remaining row.
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18
Spread crumbs over the layer of ice cream, then add a little bit of pressure.
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19
Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
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20
Freeze for 30 minutes.
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21
If Bottom half of cake seems solid, add second ice cream layer.
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22
Freeze overnight, or until completely solid.
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23
Flip pot upside down and gently pull on the excess tinfoil to free cake from pot.
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24
First remove tinfoil from bottom, then remove the sides.
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25
Crush the remaining Oreos and add to top of cake.
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26
Drizzle the remaining turtle shell ice cream topping in a zig-zag fashion over top of cake, and along the edge of cake.
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27
Decorate with icing scallops around the top and bottom edge of cake.
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28
Freeze for 10 minutes and enjoy!
