34 Oreo cookies
1/4 cup butter or margarine
1 quart strawberry ice cream, softened
1 pint fresh strawberries, washed, bulled and patted dry
1/2 cup heavy cream, whipped

In a large plastic bag, using rolling pin, finely crush 20 Oreos; reserve 2 tablespoons for topping.

In a medium saucepan, over low heat, melt butter. Remove from heat.

Stir in remaining Oreo crumbs. Press crumbs evenly onto the bottom of a 9-inch pie plate. Stand the remaining 14 Oreos around sides of pie plate. Put in the freezer to chill for 15 minutes.

Spread strawberry ice cream evenly into crust; sprinkle top with reserved cookie crumbs. Freeze until firm, 2 to 3 hours.

To serve, stand strawberries upright in the center of the pie, leaving a border between the berries and whole Oreos. Using the meringue tip on a pastry bag, pipe a border with whipped cream or Cool Whip.

Serves 8.