Combine ice cream and 6 oz. OREO Pieces. Freeze at least 2 hours or until firm.
Whip cream to stiff peaks. Spoon into pastry bag fitted with star tip. Refrigerate until ready to use.
When ready to serve, use #16 scoop to portion 4 scoops ice cream mixture into large serving bowl. (Freeze remaining ice cream for future use.) Drizzle with salted caramel sauce. Top with remaining OREO Pieces, salted caramels and whipped cream.