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1. In a loaf pan, spread a fourth of the vanilla ice cream on the bottom.
2. Place 3 ice cream sandwiches on top of the ice cream layer, cutting the sandwiches as needed to fit.
3. Spread half of the remaining ice cream over the sandwiches.
4. Evenly crumble the cookie dough over the ice cream layer and gently press the dough into the ice cream.
5. Layer the remaining ice cream sandwiches over the cookie dough, then spread the remaining ice cream on top.
6. Transfer the pan to the freezer for a minimum of 6 hours.
7. Remove the ice cream cake from the freezer and place it in a warm water bath for no more than a minute.
8. Invert the cake onto a plate and remove the pan.
9. Then, place the cake back in the freezer for 1 hour.
10. In a bowl, combine the Cool Whip Frosting and Topping; mix until well combined.
11. Remove the cake from the freezer and frost it with a third of the Cool Whip mixture.
12. Return the cake to the freezer for 30 minutes.
13. Frost the cake with the remaining Cool Whip mixture and top with chocolate sprinkles, if desired.
14. Place the cake in the freezer for another 30 minutes before serving.

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