In a 10 inch springform cheesecake pan add half of the crushed oreo cookies.  Spread softened vanilla ice cream on top of the cookies.  Add 1 cup of Cool whip next and spread.  Add the remaining crushed cookies next.  For the next layer add the chocolate ice cream and spread over layer of cookies.  Add the next cup of Cool Whip to this layer.  Finish with a drizzle of  ice cream topping over top of cake.  Place plastic wrap or aluminum foil on top of the pan and place in freezer.  Freeze for six hours or overnight.  Allow to sit on counter for at least 10 minutes before cutting. 

This tastes just like a Dairy Queen cake but far less expensive!  My daughters request this for their birthdays.

For a low-fat version use reduced fat oreos and light ice cream or frozen yogurt.