1. Wrap the bottom of a 9-inch round springform pan with two layers of plastic wrap.

2. Place 6 wafer cookies in an even layer in bottom of prepared pan. Using a serrated knife, cut two of the containers of ice cream crosswise, each into 4 equal pieces. Remove ice cream pieces from container; discard container. Place ice cream pieces on top of cookies in pan. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even. Drizzle with caramel sauce and top with 6 more wafer cookies; transfer to freezer and freeze until firm, about 2 hours.

3. Remove springform pan from freezer. Using a serrated knife, cut remaining two of the containers of ice cream crosswise, each into 4 equal pieces. Remove ice cream pieces from container; discard container. Place ice cream pieces on top of cookies in pan. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even. Drizzle with fudge sauce, spreading gently to make even.

4. Top cake with potato chips; cover with plastic wrap and transfer to freezer until firm, at least 4 hours and up to overnight. To serve, unmold cake, using a kitchen torch if necessary to release sides. To slice, use a serrated knife that has been dipped in hot water and wiped dry with a clean kitchen towel.