Strawberry Shortcake Ice Cream Bars...Or Cake!

• 13.5 ounces Lorna Doone shortbread cookies (54 snack size cookies or 4 cups crushed cookies)
• 4 ounces unsalted butter (1 stick), melted
• 1 pint Haagen-Dazs vanilla ice cream, softened slightly*
• 2 pints Haagen-Dazs strawberry ice cream, softened slightly*

1. Line a 2 1/2 qt. rectangular ceramic baking dish with 3 layers of foil. Make sure the foil covers the sides and corners, and allow some excess to hang over the edges.
2. Place the cookies in a Ziploc bag, crush with your hands until fine, and place in a mixing bowl. You should have a total of 4 cups of cookies. Remove 1 cup and set aside.
3. Add the melted butter to 3 cups of crushed cookies and mix well. Place in the bottom of the baking dish. Freeze for 10-20 minutes or until firm.
4. Using an offset spatula, spread the vanilla ice cream into a thin layer over the shortbread crust. Rinse the spatula under running cold water then use it to smooth the surface of the ice cream. Freeze for at least 30-45 minutes or until firm.
5. Repeat with strawberry ice cream, and garnish with the remaining shortbread .

cookies, butter, hueagen, hueagen

Taken from food52.com/recipes/69288-strawberry-shortcake-ice-cream-bars-or-cake (may not work)