This is easiest with a Food Processor. The crumbs need to be tiny for best results.

The recipe calls for 22 regular Oreo Cookies, but I am using the Double Stuff (cause they're my favorite). So I add eleven whole cookies into the bowl, and for the other eleven, I remove the stuff before adding them. This will keep the ratio correct.

Pulse until the cookies are all in tiny crumbs.

Melt the butter and pour it into the crumbs. Pulse again until well combined.

The mixture should be crumbly but hold together when pressed between fingers. Pour the crumbs into a Pie Dish and press them together with your fingers to form the pie crust.

Bake the crust at 350ºF for 8-10 minutes and let it cool completely before moving to the next step.

Fill the pie with ice cream scoops. The amount needed depends on the size of the pie dish.

Use a Spatula to flatten the scoops of ice cream, and then level with a knife.

Place the pie in the freezer for about 20 minutes to ensure the ice cream is back to completely frozen.

Place a couple Oreo cookies in a zip baggie and break the cookies into small chunks. I just used the back of the Ice Cream Scoop.

Sprinkle the broken Oreo cookie pieces over the top of the pie.

Lightly mark the lines of the pie pieces with a knife.

Remove the decorative pieces from the freezer. Carefully lift them off the parchment paper and place one on each slice of pie.

Return the pie to the freezer until ready to serve.

Drizzle each slice with caramel sauce and serve.