1 (16 oz.) pkg. Oreo cookies (45 cookies)
1/4 c. butter, melted
2 qts. (1/2 gal.) strawberry ice cream

Lightly grease a 9 inch pie plate. Place 26 cookies in a 1 gallon size plastic storage bag. Crush with a rolling pin into fine crumbs. Mix crumbs and butter in a small bowl; stir with a fork. Press into pie plate. Freeze 15 to 20 minutes. Meanwhile, soften ice cream about 10 minutes or until spreading consistency. Spread 1 quart ice cream over bottom crust. Place 14 cookies on top; spread with remaining quart of ice cream, mounding it slightly in the center. Freeze 3 hours. Just before serving, garnish top with a ring of whipped cream, 5 cookies halved and set broken half into whipped cream in a circular fashion. Garnish with a strawberry in the middle. Let pie stand 10 minutes. Makes 10 servings.