Line a 11x 7-inch (or 9x9-inch) baking pan with parchment paper, allowing it to hang over the sides.
Crush the cookies by covering them with plastic wrap on a cutting board and gently hitting with a clean meat mallet or rolling pin. You want coarse crumbs not fine crumbs.
In a large bowl, mix cookie crumbs and melted butter.
Add all the strawberry Jello powder and mix well. Taste and add a bit more Jello powder if you feel it needs it.
Press half into the bottom of the prepared pan.
Spread vanilla ice cream onto crust. Smooth it so it's flat.
Spread with strawberry ice cream.
Cover with plastic wrap and freeze until firm, about 2 hours
Cover with the whipped topping, sprinkle with the remaining crumbs.
Freeze until firm - at least 2 hours but overnight is best.
When ready to serve lift the ice cream cake out of the pan using the parchment that is hanging over the sides.
Cut with a sharp knife, dipping it in hot water and wiping the blade each time.
Serve garnished with fresh strawberries.
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Notes
*If you are going to be serving the cake straight from the pan you won't need to add the parchment.Storage:Strawberry crunch ice cream cake is best enjoyed frozen—just like the classic ice cream bars, of course!Store the cake (and any leftovers) in the freezer until you're ready to serve it. Be sure to seal the pan well with plastic wrap or transfer the extras into another airtight container.Tips:
You'll have to freeze this cake a few times, so be sure that your pan is freezer-safe.
Start in advance! Strawberry shortcake ice cream cake is best when it can freeze overnight, so made it a day ahead if you can.
Don't want to fuss with parchment paper? You can assemble the ice cream cake in a springform pan!
Blitz the cookies in a food processor for easier prep, but don't crush them into dust. Shortcake crumbs are tastiest when left a little bit larger.
You'll know you've combined the butter and crumb mixture enough when it starts to resemble wet sand. The Oreo pieces should start to clump together, and everything will look evenly moist.
Use an offset spatula to smooth the ice cream into a nice, even layer.
To soften the ice cream more quickly, scoop out smaller portions and let them sit on a parchment-lined cookie sheet. Don't let it melt, though!
For the prettiest presentation, add fresh strawberries just before serving. They'll freeze and thaw fine for leftovers, but look best fresh!
Run a knife under hot water for clean, easy slices. Just be sure to wipe the knife dry before (and after) each cut.