1 (16 oz.) pkg. chocolate sandwich cookies
1/4 c. butter, melted
2 qts. strawberry ice cream (1/2 gal.)

GARNISH:

Softly whipped cream
5 chocolate sandwich cookies, broken in half
1 whole strawberry

Lightly grease a 9 inch pie plate. Use a 1 gallon plastic food storage bag to crush 26 cookies with a rolling pin or heavy skillet until fine crumbs; scrape crumbs into a small bowl and stir in butter with a fork until blended. Press into prepared pie plate. Freeze 15 to 20 minutes until firm.

Meanwhile: Remove ice cream from freezer and let stand at room temperature for 10 minutes until slightly softened to spreading consistency. Spread 1 quart of ice cream over crust. Place 14 cookies on top and spread with remaining quart of ice cream, mounding slightly in center. Freeze at least 3 hours until firm. Just before serving, garnish with a ring of whipped cream, the cookie halves, and the strawberry. Let pie stand 10 minutes before serving. Serves 10.