Make cake batter and divide into two round cake pans (Dimensions: 8x2). Bake and let these cakes cool down completely.
While they are baking and cooling, prepare ice cream layer by spreading softened cookies and cream ice cream in a round pan (same size as the cake pan), lined with plastic saran wrap or foil paper that's been gently greased with oil. Freeze for 10 minutes. Then, spread softened Fudge Cup ice cream on top. Freeze until this layer solidifies.
While that layer is chilling, make chocolate ganache: In a microwave-safe bowl, add chocolate chips, heavy cream and butter. Heat in the microwave at 30 second increments, mixing after each interval. Continue doing this until you have a smooth and creamy mixture. Keep aside.
Place one cake on a cake stand.
Remove ice cream layer from the saran wrap and place that on top of the cake.
Place final cake on top and gently press it to secure it.
Frost entire cake in whipped cream.
Fill an ice cream cone with chocolate frosting and flip it upside down on top of the cake.
Pour ganache on top of the chocolate frosting until some of it starts dripping along the side of the cake.
Toss sprinkles and Oreos on top and near the base of the cake. Enjoy!