Let’s assemble this impressive yet easy Strawberry Ice Cream Cake:

1. Prepare Pan and Oven:

Preheat oven to 350°F (175°C).

Line a 9×9-inch baking pan with parchment paper, leaving some overhang on two opposite sides to use as “handles” later.

2. Make and Bake the Crust:

Finely crush 24 of the Golden Oreo cookies (using a food processor or bag/rolling pin method).

In a small bowl, mix the cookie crumbs and melted butter until well combined.

Press the crumb mixture evenly and firmly onto the bottom of the prepared pan.

Bake for 15-20 minutes, or until the crust feels firm and looks lightly set.

Cool the crust completely on a wire rack. Crucial step – a warm crust will melt the ice cream!

3. Soften Ice Cream:

While the crust cools, take the vanilla and strawberry ice cream out of the freezer to soften slightly. It should be spreadable but not melted (about 10-15 minutes at room temperature).

4. Layer Vanilla Ice Cream:

Once the crust is completely cool, spread the softened vanilla ice cream evenly over the crust.

Cover the pan loosely with plastic wrap or foil. Freeze until the vanilla ice cream layer is firm (at least 30-60 minutes).

5. Layer Strawberry Ice Cream:

Spread the softened strawberry ice cream evenly over the firm vanilla ice cream layer.

Cover again and freeze until the strawberry ice cream layer is firm (at least 1-2 hours).

6. Add Whipped Topping:

Spread the thawed frozen whipped topping evenly over the firm strawberry ice cream layer.

7. Prepare and Add Crunchy Topping:

Coarsely crush the remaining 12 Golden Oreo cookies.

Combine these cookie crumbs with the coarsely crushed freeze-dried strawberries.

Sprinkle this mixture evenly over the whipped topping layer.

8. Final Freeze:

Cover the cake tightly with plastic wrap or foil.

Freeze until completely firm, at least 8 hours or preferably overnight.

9. Serve:

Remove the cake from the freezer about 10 minutes before serving to make slicing easier.

Using the parchment paper overhangs, lift the cake out of the pan onto a cutting board.

Gently peel off the parchment paper.

Slice into squares or rectangles using a large, sharp knife dipped in hot water and wiped dry between cuts.

If desired, garnish individual slices with fresh strawberries. Serve immediately