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1. 1. Use a food processor to break the Oreo biscuits into crumbles, add milk and butter, mix well, spread the mixture in the mold, press tightly and make a little rim, put it in the refrigerator for about 1 hour.
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2. 2. Crush the Oreo biscuits in the bottom 2 of the biscuit, put the chocolate ice cream until softened, stir until smooth, add half of the biscuits and stir evenly, pour into the bottom of the biscuit, smooth the surface, and sprinkle with Tim Tam chocolate chip cookies, put in the refrigerator and freeze for 20 minutes.
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3. 3. Prepare the vanilla ice cream in the same way as in step 2, pour it on the chocolate ice cream layer prepared in the second step, smooth the surface, and put it in the refrigerator overnight.
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4. 4. Take out the cake and leave it at room temperature for 3-5 minutes before demoulding.
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5. 5. Whip heavy cream with powdered sugar and vanilla extract, decorate with flowers, and decorate with complete Oreo cookies and cookie crumbs.
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