Strawberry Crunch Ice Cream Cake

• 36 Golden Oreo cookies, divided
• 4 tablespoons butter, melted
• 3 cups vanilla ice cream, softened
• 5 cups strawberry ice cream, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 package (1 ounce) freeze-dried strawberries, coarsely crushed
• Fresh strawberries, optional

1. Line a 9x9-in. baking pan with parchment paper. Preheat oven to 350u0b0. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 25-30 minutes. Cool on a wire rack.
2. Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream then whipped topping; freeze, covered, until firm.
3. Coarsely crush remaining cookies. Combine cookie crumbs and strawberries; sprinkle over whipped topping. Freeze, covered, until firm, about 8 hours or overnight. Remove cake from freezer 10 minutes before serving. If desired, garnish with fresh strawberries.

cookies, butter, vanilla ice cream, strawberry ice cream, frozen whipped topping, strawberries, fresh strawberries

Taken from www.tasteofhome.com/recipes/strawberry-crunch-ice-cream-cake/ (may not work)