“While growing up, I loved treats from the ice cream truck that rolled through my neighbourhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties.” —Lisa Kaminski, Wauwatosa, Wisconsin
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, 25-30 minutes. Cool on a wire rack.
Spread vanilla ice cream onto crust; freeze, covered, until firm. Spread with strawberry ice cream and then whipped topping; freeze, covered, until firm.
Coarsely crush remaining cookies. Combine cookie crumbs and freeze-dried 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.
Test Kitchen tips If you want more strawberry flavour, stir crumbled freeze-dried strawberries into your strawberry ice cream.