1 pkg. (16 oz.) chocolate sandwich cookies (45 cookies)
1/4 c. butter, melted
2 qts. (1/2 gal.) strawberry ice cream
Food garnish
Soft whipped cream
5 chocolate sandwich cookies, broken in 1/2
1 whole strawberry

Lightly grease a 9-inch pie plate. Place 26 cookies in a one gallon size plastic food storage bag. With a rolling pin or back of heavy skillet crush cookies into fine crumbs. Scrape crumbs into a small bowl, add butter and stir with a fork until blended. Press into the prepared pie plate. Freeze 15 to 20 minutes until firm.

Meanwhile remove ice cream from the freezer and let stand at room temperature about 10 minutes until slightly softened to spreading consistency.

To assemble, spread 1 quart of ice cream over the bottom of the cookie crust. Place 14 cookies on top. Spread the remaining quart of ice cream mounding it slightly in the center. Freeze at least 3 hours until firm. Just before serving, garnish the top with a ring of whipped cream, the cookie halves and the strawberry. Let the pie stand 10 minutes before serving. Makes 10 servings.