That cross-section. Whoa.
Preheat oven to 350°F. Coat a large rimmed baking sheet with nonstick spray. Line bottom with a large sheet of parchment paper.
Using a spatula, gently fold dry ingredients into meringue, being careful not to deflate. Once flour is almost incorporated, fold in butter, oil, and vanilla; continue folding until no dry clumps of flour remain. Pour batter into prepared sheet; smooth top. Using a serrated knife, halve cake crosswise into 2 smaller rectangles. Cover and freeze at least 1 hour or up to 5 days ahead.Place 1 cake rectangle on a large platter or cake stand. Spread 1/2 cup ice cream evenly over cake. Sprinkle crushed cookies evenly over. Spread remaining ice cream over, being careful to keep cookie layer evenly intact. Top with remaining cake rectangle, pressing slightly to adhere. Using an offset spatula, smooth sides of cake.
Pour water to a depth of 1/2" into a small skillet set over medium heat. Transfer bowl with gelatin to skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
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