1. Press the chocolate chip cookie dough evenly into two lined 8-inch round pans.

2. Bake the cookie layers at 350°F for 18 to 22 minutes, or until the edges are golden and the centers are just set.

3. Cool the cookie layers completely before assembling the cake.

4. Line an 8-inch springform pan with parchment paper or acetate.

5. Place one cooled cookie layer in the bottom of the prepared pan.

6. Fold the softened vanilla ice cream with chopped edible cookie dough bites, 1/2 cup M&M’s, mini chocolate chips, and half of the crushed chocolate sandwich cookies.

7. Spread half of the loaded ice cream over the bottom cookie layer.

8. Add the whipped topping or stabilized whipped cream in an even layer.

9. Sprinkle with more crushed chocolate sandwich cookies and a few extra M&M’s.

10. Spread the remaining loaded ice cream over the creamy layer.

11. Place the second cooled cookie layer on top and press gently to level.

12. Cover tightly and freeze for at least 6 hours, or overnight.

13. Warm the heavy cream until steaming, then pour it over the semi-sweet chocolate chips.

14. Let the chocolate sit for 1 minute, then stir until smooth.

15. Stir in the butter, vanilla extract, and salt, then let the ganache cool until thick but pourable.

16. Remove the frozen cake from the pan and peel away the parchment.

17. Pour the ganache over the top, guiding some chocolate over the edges for a drip effect.

18. Top with the remaining M&M’s, cookie dough bites, crushed cookies, and extra chocolate chips.

19. Freeze for 20 to 30 minutes before slicing.

20. Let the cake sit at room temperature for 5 to 10 minutes, then slice with a warm knife.