Spread 1/2 cup of the fudge sauce evenly over the crumb layer. Top with the strawberry ice cream, gently spreading to the edge of the dish. Spread the chopped cookies over the top of the ice cream; press the cookie pieces gently into the ice cream. Carefully spread 1/2 cup fudge sauce over cookies, being careful not to move the cookie pieces. Spread the vanilla ice cream over the fudge sauce. Press second cake layer, cut side up, into soufflé dish onto vanilla ice cream. Cover cake with plastic wrap overhang. Transfer soufflé dish to freezer. Freeze overnight.