Crush 24 Oreo cookies into fine crumbs. You can do this in a food processor or by placing the cookies in a zip-top bag and crushing them with a rolling pin or the smooth side of a meat mallet.

Mix the crushed cookies with melted butter until well combined.

Firmly press the buttered crumbs into the bottom and up the sides of a 9-inch pie plate to form the crust. Place the crust in the freezer to set while you prepare the other layers.

Roughly chop the remaining 10 cookies into smaller pieces.

Soften the ice cream by letting it sit at room temperature for about 10 minutes.

Remove the pie plate from the freezer and spread 3 cups of the softened ice cream over the crust. Smooth it out with a spatula or an offset spatula.

Drizzle the chocolate sauce over the layer of ice cream and sprinkle the remaining chopped cookies over the chocolate sauce.

Add the remaining softened ice cream over the cookie layer. Smooth the top with a spatula.

Cover the pie plate with plastic wrap and place it in the freezer for at least 4 hours or until the ice cream is completely frozen.

Before serving, let the pie sit at room temperature for a few minutes to make it easier to slice.

Garnish the outer edge of the pie with the whipped topping (I used a piping bag and decorator's tip for my whipped topping garnish). Slice and drizzle with extra chocolate sauce if desired. Serve immediately.