Strawberry Ice Cream Cake

1. Line a 9x9’ baking pan with parchment. Be sure to go up the sides so the cake is easy to remove after its frozen.
2. Preheat oven to 350°. Using a rolling pin or food processor, finely crush 24 cookies. (Place cookies in a plastic bag if using a rolling pin for less of a mess)
3. In a small bowl, mix cookie crumbs and butter. Press onto the bottom of the lined pan.
4. Bake until firm, 15-20 minutes. Cool on a wire rack.
5. Spread softened vanilla ice cream onto the crust; freeze, covered with plastic wrap, until firm.
6. Remove from the freezer and spread with soften strawberry ice cream, and then whipped topping.
7. Crush 8 more cookies and combine crumbs with any of the add-ins you’d like. Sprinkle over whipped topping.
8. Freeze, covered, until firm, 8 hours or overnight. Remove cake from the freezer. Using the parchment, lift the cake out of the pan. Gently peel off the parchment from the sides. Let stand 5 minutes before cutting. If desired, garnish with fresh strawberries.