- 30 minutes
- 0 minutes
- Prepare an 8- or 9-inch square cake pan by lining with parchment paper or foil. Leave enough paper over the edge to remove cake from the pan for easier serving. Set aside.
In a food processor, crush cookies into fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin. Remove 2 tablespoons and reserve for topping. Combine melted butter with the remaining crumbs.
- Press crumb mixture into the bottom of prepared pan. Let cool in freezer.
Spread the strawberry topping in an even layer over the crust. (You may need to warm the sauce to make it spread easier.) Place the pan back in the freezer to cool and set for a few minutes.
Top with a layer of softened vanilla ice cream. Dollop sherbet over the ice cream and swirl by running a knife through just the ice-cream and sherbet. Be careful not to dig into the crust. Scatter strawberries on top and cover completely with a layer of whipped topping. Sprinkle with reserved cookie crumbs.
- Cover with plastic wrap and freeze until solid, at least 6 hours or overnight. Remove cake from freezer 20 to 30 minutes before serving. Pull cake out of pan, garnish with fresh berries, cut into slices and serve.