Add the Oreos to a food processor and pulse until they are fine crumbs. Pour in the melted butter and pulse again until the ingredients are combined.
Press the cookie crumble into the bottom of the cake pan and freeze for 10 minutes.
Use an offset spatula to gently spread one container of hot fudge over the cookie crust. It may help to dollop the hot fudge all over the crust so that you don’t have to spread it as much.
Mound the softened ice cream over the fudge layer and spread it into a smooth, even layer. Freeze for 2 hours to allow the ice cream layer to harden.
Spread the second jar of hot fudge sauce over the frozen mint chip ice cream.
Top the whole cake with a thick pillowy layer of Cool Whip.
Drizzle more hot fudge over the finished mint chip ice cream cake and sprinkle with mini chocolate chips or desired toppings.