Thaw ice cream at room temperature for 15-20 minutes.
Break Oreos into fourths (or smaller, if prefered) and add them to a large bowl.
Dump softened ice cream and whipped topping into the bowl, stir until well combined.
Add ice cream mixture into a 9x13 pan and smooth it out.
Freeze overnight (or for at least a few hours.)
Top with chocolate sauce, garnish with a few whole oreos, and enjoy!
Video
Notes
Keeps in the freezer well for over a month if in an air tight container (as if it ever lasted that long.)If you prefer deeper, skinnier slices of cake, use loaf pans instead.