Prepare the Ice Cream Layers:

1. Line four 8-inch round cake pans with plastic wrap, leaving overhang for easy removal. Soften ice creams for about 10 minutes.
2. Spread softened bubblegum ice cream into one pan and press in broken Drumstick cones. Freeze until firm.
3. In another pan, mix half the vanilla-bean ice cream with half the jam and a few squirts of sundae syrup. Swirl lightly and press in crumbled Pop-Tarts. Freeze.
4. Use remaining vanilla-bean ice cream for a third layer, swirling in remaining jam and syrup before topping with crumbled oatmeal cookies. Freeze.
5. Spread strawberry ice cream into the last pan and press sliced jelly rolls into it. Freeze until all layers are solid.

Assemble the Cake:

1. Remove each frozen layer from its pan using the plastic wrap overhang and stack them in this order: bubblegum layer on the bottom, followed by swirled vanilla/Pop-Tart layer, strawberry/jelly roll layer, and vanilla/oatmeal cookie layer inverted on top. Adjust as needed for even stacking. Cover with plastic wrap and freeze for at least 4–6 hours or overnight.

Make the Pink Whipped Cream Frosting:

1. Chill mixing bowl and whisk attachment in the freezer for 20 minutes.
2. Sprinkle gelatin over water in a small bowl; let sit for 10 minutes before microwaving for 20 seconds to dissolve.
3. Whip cold heavy cream and sugar on medium speed for about 30 seconds, then add gelatin mixture while whipping continuously.
4. Add pink food coloring if desired and whip until medium-stiff peaks form.

Decorate the Cake:

1. Remove frozen cake from plastic wrap and frost with whipped cream using an offset spatula.
2. Press sprinkles along the bottom third of the cake’s sides and pipe decorative dollops around the top edge using a piping bag fitted with a round tip.
3. Return to freezer for about an hour before serving.