Line two 9-inch round or square cake pans with plastic wrap, leaving 4-inch overhang on each side; set aside.

Spoon 1 container Breyers® Ice Cream into each cake pan, pressing to form even layers; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter before serving.

Combine hot fudge topping with cookie crumbs. Spread cookie mixture onto 1 layer, then invert remaining layer on top. Invert entire cake onto chilled serving platter; remove plastic wrap. Cover and freeze until ready to serve.

Just before serving, frost with whipped topping.