RECIPE: Chocolate Covered Strawberry Ice Cream Crunch Cake

Line a half hotel pan (or half foil pan) with a parchment paper.
In a food processor, pulse the crushed oreos until they are finely ground and uniform- pulse in the melted butter.
Set aside 2 cup of the oreo crumbs, then press the rest of the crumbs onto the bottom of the prepared pan evenly- freeze for 15-20 minutes until firm.
Next, spread chocolate ice cream onto crust and sprinkle with reserved oreo crumb­ freeze, covered, until firm.
Repeat this step with the chocolate covered strawberry ice cream (freeze until firm).
When cake is frozen remove cake from the pan by lifting up the parchment liner.
Cut into 12 portions.
Allow portions to stand for 4-5 minutes before serving.
Garnish with whip, fresh strawberries, and chocolate sauce (optional).
*Note: To make this in a 9″ springform pan, cut the recipe in half.