Remove the chocolate, vanilla, and strawberry frozen desserts from the freezer. Let them sit on the counter for about 15 minutes to soften slightly. This will make them easier to scoop and pack evenly into the pans.

While the frozen desserts are softening, line three 8-inch round pans completely with plastic wrap. This step will help the ice cream layers release easily when assembling the cake later.

Working with one flavor at a time, use an ice cream scoop to transfer each softened pint into its own prepared pan. Using the back of your scoop, a glass, or the bottom of another pan, press and smooth each layer until flat and even. You should have one pan each of chocolate, strawberry, and vanilla frozen dessert. Place all three pans in the freezer for at least 12 hours to fully set the layers.

In a food processor, pulse the chocolate sandwich cookies (Oreos) with the melted butter until the mixture is crumbly but holds together. Take the chocolate frozen dessert layer out of the freezer and spread the cookie crust evenly over the top, pressing firmly to pack it flat. Return the chocolate layer (now with cookie crust) to the freezer with the other layers and allow everything to chill overnight.

When you are ready to assemble the cake, prepare the whipped cream frosting. In a stand mixer fitted with the whisk attachment, combine the heavy cream, vanilla extract, and a pinch of salt. Whisk on medium-high speed until stiff peaks form, about 4 minutes. Set the whipped cream aside until you're ready to frost the cake. I like to use really cold cream straight from the fridge for the best fluffy texture.

Unwrap the chocolate layer first and place it cookie crust side down on a cake stand or large flat plate. Next, carefully remove the strawberry layer from its plastic wrap and stack it on top of the chocolate layer. Repeat with the vanilla layer. Using a large offset spatula or metal spoon, frost the entire cake with the whipped cream from Step 5, making big swirls and completely covering the top and sides. For a fun touch, I like to place a single scoop of your favorite frozen dessert on top and garnish with a cone. Serve immediately or store in the freezer for up to one week.