Step 1

Line a 11x 7-inch (or 9x9-inch) baking pan with parchment paper, allowing it to hang over the sides.

Step 2

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.

Step 3

In a large bowl, mix cookie crumbs and melted butter.

Step 4

Add all the strawberry Jello powder and mix well. Taste and add a bit more Jello powder if you feel it needs it.

Step 5

Press half into the bottom of the prepared pan.

Step 6

Spread vanilla ice cream onto crust. Smooth it so it's flat.

Step 7

Spread with strawberry ice cream.

Step 8

Cover with plastic wrap and freeze until firm, about 2 hours

Step 9

Cover with the whipped topping, sprinkle with the remaining crumbs.

Step 10

Freeze until firm - at least 2 hours but overnight is best.

Step 11

When ready to serve lift the ice cream cake out of the pan using the parchment that is hanging over the sides.

Step 12

Cut with a sharp knife, dipping it in hot water and wiping the blade each time.

Step 13

Serve garnished with fresh strawberries.