Strawberry Crunch Ice Cream Cake

Delicious ice cream dessert. Very easy! Time consuming, but only because you have to freeze the three layers not because it is labour intensive.

Ingredients
36 Golden Oreo cookies, divided (24 for crust and 12 for topping)
1/4 cup butter melted
About 3 cups vanilla ice cream, softened
About 5 cups strawberry ice cream, softened
About 2 cups of Kool Whip or other whipped topping
(1 ounce) freeze-dried strawberries, coarsely crushed about 1/2 cup crushed freeze dried strawberries
1/2 cup chopped fresh strawberries optional

Directions
1. Line a 9x9-in. baking pan with parchment. 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, 15-20 minutes. Cool and then chill.
2. Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and some fresh chopped up strawberries (optional) and freeze, covered, until firm.
3. Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried strawberries; sprinkle over whipped topping.
4. Top the strawberry ice cream layer with the Kool Whip topping and then sprinkle on the cookie/strawberry topping. Pressing down gently.
Freeze, covered, until firm, 8 hours or overnight. Remove cake from freezer. Lifting with parchment, remove from pan. Gently peel off parchment. Let stand 10 minutes before cutting if your freezer is super cold.

Recipe found here: https://www.tasteofhome.com/recipes/strawberry-crunch-ice-cream-cake/
Music by Jason Shaw at Audionautix.com
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