Strawberry Crunch Ice Cream Cake
Total TimePrep: 20 min. + freezing Bake: 10 min. + cooling
Decided to make this for the 4th of July - was really good! Here are a few changes I made/would make for next time: 1) I didn't have a 9x9 pan, so used an 8x12 instead and increased some things - Oreos to 41 (29 in the crust and 12 for the topping), Butter to 5 T, Vanilla ice cream to 3.5 cups, Strawberry ice cream to 6 cups, kept the frozen whipped topping to 8 oz and the freeze-dried strawberries to 1 package/1 oz. Didn't use fresh strawberries. 2) I'd bake the crust for less time. I did 25 minutes and was darker than I'd like but not burnt. Maybe 15-20 next time. 3) I'd make it the night before and add the topping the day of. Takes awhile to freeze things between layers. 4) I'd make the parchment paper a little bigger so it's easier to pull the whole dessert out of the pan - found that was the easiest way to cut this frozen dessert - out of the pan with a warm knife and a cutting board underneath. Fun summer dessert for sure!