1. Prepare the Crust:

• Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting later.
• Preheat oven to 350°F (175°C).
• Finely crush 24 of the Golden Oreo cookies using a food processor or by placing them in a bag and crushing with a rolling pin.
• In a small bowl, mix the fine cookie crumbs with the melted butter until thoroughly combined.
• Press the crumb mixture firmly and evenly onto the bottom of the prepared pan.
• Bake for 15-20 minutes, or until the crust feels firm to the touch.
• Cool the crust completely on a wire rack.

2. Layer the Ice Cream:

• Once the crust is completely cool, spread the softened vanilla ice cream evenly over the crust.
• Cover the pan (with plastic wrap or foil) and freeze until the vanilla layer is firm, at least 30 minutes.
• Spread the softened strawberry ice cream evenly over the firm vanilla layer.
• Spread the thawed whipped topping evenly over the strawberry ice cream layer.
• Cover and freeze again until the whipped topping layer is firm, at least 2 hours.

3. Make and Add the Crunch Topping:

• Coarsely crush the remaining 12 Golden Oreo cookies. You want slightly larger pieces than for the crust.
• In a small bowl, combine the coarsely crushed cookies and the coarsely crushed freeze-dried strawberries.
• Sprinkle this crunch mixture evenly over the firm whipped topping layer. Gently press down slightly if needed.

4. Final Freeze:

• Cover the cake tightly and freeze until completely firm, ideally for 8 hours or overnight.

5. Serve:

• When ready to serve, remove the cake from the freezer.
• Using the parchment paper overhangs, lift the cake out of the pan.
• Gently peel off the parchment paper from the sides and bottom.
• Let the cake stand at room temperature for about 10 minutes to soften slightly for easier cutting.
• If desired, garnish with fresh strawberries. Slice and serve immediately.