Place a 9" springform pan on a rimmed baking sheet. Spread softened vanilla ice cream in bottom of springform pan. Cover with plastic wrap, make sure it touches the ice cream and freeze 2 hours.

Make the crunchy crumbs: Crush the Oreos so you get 2 1/2 cups Oreo crumbs. Pour the Magic Shell topping over the cookie crumbs and mix well to combine, moistening all crumbs. Spread on evenly vanilla layer, cover with plastic wrap and return to freezer for 1 hour.

Spread softened chocolate ice cream in bottom of springform pan. Cover with plastic wrap and freeze 2 hours.

In a chilled stainless steel bowl, using a chilled beater, whip heavy cream to stiff peaks. Transfer cream to disposable pastry bag fitted with 1M star tip. Working quickly, pipe whipped cream on top of torte. Return to freezer for 1 hour. Serve once topping is frozen.