Strawberry Shortcake Ice Cream Bars...Or Cake!

1. 1

   Line a 2 1/2 qt. rectangular ceramic baking dish with 3 layers of foil. Make sure the foil covers the sides and corners, and allow some excess to hang over the edges.

2. 2

   Place the cookies in a Ziploc bag, crush with your hands until fine, and place in a mixing bowl. You should have a total of 4 cups of cookies. Remove 1 cup and set aside.

3. 3

   Add the melted butter to 3 cups of crushed cookies and mix well. Place in the bottom of the baking dish. Freeze for 10-20 minutes or until firm.

4. 4

   Using an offset spatula, spread the vanilla ice cream into a thin layer over the shortbread crust. Rinse the spatula under running cold water then use it to smooth the surface of the ice cream. Freeze for at least 30-45 minutes or until firm.

5. 5

   Repeat with strawberry ice cream, and garnish with the remaining shortbread .

No nutritional information available.

No additional tips available.