• Before working on the crust, take the ice cream and CocoWhip! out of the freezer and let them begin to thaw at room temperature.

For the Crust:

• Empty package of sandwich cookies into your food processor and pulse until they begin to break up.
• Add melted butter and pulse until incorporated, and the crumbs resemble coarse sand.
• Line an 8x8" pan with parchment paper in each direction.
• Empty cookie mixture into the pan and press with your fingers, creating an even crust.
• Pop into the freezer for 15 minutes while you work on the filling.

For the Filling:

• Empty the ice cream, CocoWhip!, and strawberries into a large bowl.
• Using a spatula, mix the ingredients together until well mixed, but work quickly so it doesn't melt too much.

For the Strawberry Shortcake Ice Cream Bars:

• Pour the filling over the reserved crust.
• Using a spatula, spread the filling so that it covers the crust in one even layer, being careful not to disturb the crust below.
• Garnish with slices of fresh strawberries.
• Place the entire dish back into the freezer for about an hour to let it firm up.
• Slice into squares and serve! Store any leftovers in the freezer—mine was great 2 days later, but I didn't test it past that because we ate it all!