1. Prepare the Crust:

• Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides. This will make it easy to lift the cake out of the pan.
• Preheat oven to 350°F (175°C).
• Finely crush 24 of the Golden Oreo cookies. You can use a food processor or place them in a resealable plastic bag and crush them with a rolling pin.
• In a small bowl, mix the cookie crumbs and melted butter until well combined.
• Press the mixture firmly onto the bottom of the prepared pan.
• Bake for 15-20 minutes, or until firm.
• Cool completely on a wire rack.

2. Add the Ice Cream Layers:

• Spread the softened vanilla ice cream evenly onto the cooled crust.
• Freeze, covered, until firm (at least 30 minutes).
• Spread the softened strawberry ice cream evenly over the vanilla ice cream layer.
• Spread the thawed whipped topping evenly over the strawberry ice cream layer.
• Freeze, covered, until firm (at least 2 hours).

3. Make the Strawberry Crunch Topping:

• Coarsely crush the remaining 12 Golden Oreo cookies.
• Combine the coarsely crushed cookies and the coarsely crushed freeze-dried strawberries in a small bowl.

4. Add the Topping:

• Sprinkle the strawberry crunch topping evenly over the whipped topping layer.

5. Freeze Until Firm:

• Freeze, covered, until firm, 8 hours or overnight.

6. Serve:

• Remove the cake from the freezer.
• Lifting with the parchment paper overhang, remove the cake from the pan.
• Gently peel off the parchment paper.
• Let stand for 10 minutes before cutting. This makes it easier to slice.
• If desired, garnish with fresh strawberries.