Prep your tools. In an 8×8 inch baking dish, place a layer of parchment paper on the bottom. Be sure to leave an overhang for easy removal later.

Make the crust. In a food processor, add 20 cookies and pulse until a fine crumb mixture is achieved. Pour into a bowl and add the melted butter. Mix until fully combined. Press into the bottom of the lined pan and freeze for 20 minutes, or until the cookie crust has set.

Make the topping. Place the remaining cookies in a large plastic storage bag and close. With a rolling pin or weighted utensil, gently roll over to crush the cookies into medium sized crumbles. Drizzle 1 tablespoon of melted butter and mix to combine. Add in the freeze dried strawberry powder and seal the bag again. Shake to fully combine and then set aside until after you assemble the bars.

Soften the vanilla cream. Remove your vanilla ice cream from the freezer and allow it to slightly soften for 15 minutes.

Begin assembling the bars. Remove your pan with the cookie crust from the freezer and place on a flat work surface. With a large scoop, place 2 cups of vanilla ice cream on top of the cookie crust. With the back of a large spoon, evenly spread the ice cream to cream a layer over the whole pan. Set in the freezer for an additional 20 minutes to set this layer.

Soften the strawberry ice cream. While the vanilla layer is freezing, remove your strawberry ice cream from the freezer to slightly thaw.

Add strawberry ice cream layer to the bars. Once the vanilla ice cream layer is frozen, add a layer of 2 cups strawberry ice cream using the same method. Add a layer of fresh strawberries on top of the strawberry ice cream. Place the pan into the freezer for an additional 10 minutes.

Add final vanilla ice cream layer and toppings. Remove from the freezer and add a final layer of 2 cups of vanilla ice cream on top. Sprinkle the top evenly with the cookie crumble mixture.

Freeze. Place back in the freezer to chill for four hours or overnight.

Serve. Once set, take out of the freezer and carefully use the parchment paper overhang to lift the bars out of the pan. Use a long sharp knife to cut into 16 equal bars. Serve immediately. Store any leftovers promptly back into the freezer.