STRAWBERRY CRUNCH ICE CREAM CAKE

STRAWBERRY CRUNCH ICE CREAM CAKE 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 Fresh strawberries, optional 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, 25-30 minutes. Cool on a wire rack. Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream then whipped topping; freeze, covered, until firm. 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.