Step 1

Line an 8 or 9-inch square baking pan with parchment paper. Set aside.

Step 2

For the crust, add cookies into food processor and pulse until fine crumbs. Add melted butter and stir with a fork.

Step 3

Press into the bottom of prepared baking dish. Freeze while you prepare topping.

Step 4

For the topping, pulse oreos into large crumbs. Place in a bowl and set aside. Add strawberries to food processor and pulse until fine crumbs. Add to bowl with cookies.

Step 5

Add softened butter to cookie bowl and mix until blended. Set aside.

Step 6

To assemble, spread about 2 1/2 cups of vanilla ice cream over the cookie crust. Top with all of the strawberry sorbet. Add the remaining vanilla ice cream over the top, using an offset spatula.

Step 7

Top dessert with cookie crumble. Freeze for at least 3 hours or overnight.

Step 8

To serve, lift ice cream out of dish with parchment paper. Cut into squares and enjoy. Freeze leftovers for up to one month.