Ice Cream Cone Explosion Cake

Place cookies in a food processor and process until ground (think breadcrumbs).

Scoop out three cups of the crumbs for your crust. Set the rest aside.

Mix the three cups of ground Oreos with the melted butter. Mix well. Press into the bottom and up the sides of a 9″ springform pan. Set aside.

Place waffle cone pieces on a cookie sheet. Set aside.

Place chocolate and cream into a saucepan over medium-low heat. Stir until melted. Splatter chocolate over the crushed cone pieces. Place pan in the freezer to chill.

Smooth four cups of ice cream into the bottom of the cookie crust lined pan. Spread evenly. Sprinkle 2 cups of the reserved Oreo crumbs evenly over top. Tamp down with the bottom of a measuring cup or use the bottom of a glass.

Spread the next four cups of ice cream evenly over top of the crumbs.

Snap the the bottoms off of two waffle cones (about 1“). Gently press cones into the cake. Take crushed cone pieces out of the freezer and pile them around the cones that have been placed in the cake.

Place the the cake in the freezer to firm up for at least four hours.

Right before serving, scoop the remaining cups of ice cream into the upright cones and garnish with whipped cream, sprinkles and cherries.