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Strawberry Crunch Ice Cream Cake

Ingredients

  • 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 [ST: please record volume (before crushing) in your notes. pw]
  • Fresh strawberries, optional

Directions

  • 1. Line a 9x9-in. baking pan with parchment paper. Preheat oven to 350°. Finely crush 24 cookies. In a small bowl, mix cookie crumbs and butter. Press onto bottom of prepared pan. Bake until firm, 10-15 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.

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