45 chocolate sandwich cookies
1/4 c. butter, melted
2 qts. strawberry ice cream

GARNISH:

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

Place 26 cookies in 1 gallon size plastic food-storage bag. With rolling pin, crush into fine crumbs. Place crumbs in bowl; add butter and stir with fork until blended. Press into a lightly greased 9 inch pie plate. Freeze 20 minutes until firm.

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