Easy Cool Whip Ice Cream Cake for 12

Instructions:

1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to act as a sling.
2. Arrange a single layer of ice cream sandwiches on the bottom, pressing them tightly together; trim edges with a knife if necessary to ensure a flat base.
3. Spread half of the thawed whipped topping (8 oz / 227g) evenly over the ice cream sandwiches using a spatula.
4. Drizzle half of the chilled chocolate syrup over the whipped topping and swirl slightly with a toothpick for a marbled effect.
5. Add a second layer of ice cream sandwiches, followed by the remaining whipped topping, smoothing the top surface until level.
6. Sprinkle crushed Oreo cookies across the top and garnish with cherries if desired.
7. Place the pan in the freezer for at least 3 hours, or until the cake is firm to the touch.