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Make the Oreo Crunch: Pulse Oreos in a food processor until you have gravel-sized clusters. Toss with melted butter and spread onto a parchment-lined baking sheet. Bake at 350°F for 8 minutes. Cool completely.
Assemble: Using a 9-inch springform pan, press the vanilla ice cream evenly into the bottom and smooth the top. Freeze for 1 hour.
Spread the warm hot fudge evenly over the ice cream. Sprinkle the cooled Oreo crumble over the fudge and gently press it in. Freeze for 2 hours.
Add the cookies & cream ice cream and smooth the top. Freeze overnight or until completely firm (about 8 hours).
Frost: Mix the milk and pudding mix on high until incorporated. Fold in the Cool Whip.
Remove the cake from the springform pan and spread the frosting evenly over the entire cake. Freeze for 1–2 hours.
Let the cake sit at room temperature for about 15 minutes before slicing.