Strawberry Crunch Ice Cream Cake: Freezer-Friendly

Instructions:

1. Pulse the 36 Golden Oreos in a food processor until they resemble fine, sandy grit.
2. Transfer 2 cups of the crumbs to a bowl and set the rest aside.
3. Pulse the 1.2 oz freeze dried strawberries until they become a fine ruby powder.
4. Stir the strawberry powder into the remaining Oreo crumbs.
5. Mix in the 0.5 cup melted butter until the mixture looks like wet sand.
6. Press half of this strawberry crumb mixture into the bottom of a 9 inch springform pan.
7. Bake at 350°F for 10 minutes until the kitchen smells like toasted sugar and berries. Let it cool completely.
8. Spread the 1.5 quarts softened vanilla ice cream over the cooled crust until the surface is perfectly level.
9. Freeze for 1 hour until the top is firm to the touch.
10. Spread the 1.5 quarts softened strawberry ice cream over the vanilla layer.
11. Freeze for another 1 hour until the second layer is set.
12. Cover the top with 8 oz thawed whipped topping until the ice cream is completely obscured.
13. Sprinkle the remaining strawberry crunch mixture over the top, pressing lightly so it adheres.
14. Freeze for a final 4 hours until the entire core is rock solid.
15. Garnish with the 6 fresh strawberries just before serving until the presentation is vibrant and fresh.