Strawberry Crunch Ice Cream Cake

1. 1

   Line a 9x9-in. baking pan with parchment paper. Preheat oven to 350u00b0. 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. 2

   Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream then whipped topping; freeze, covered, until firm.

3. 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.

* Per serving · 4 servings · Values may vary.

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