Can I use different ice cream flavors?

Yes! Vanilla, cheesecake, or even lemon ice cream works beautifully.

What if I don’t have freeze-dried strawberries?

You can substitute with extra crushed cookies or fresh chopped strawberries.

Absolutely this pie is best when frozen overnight.

It can be if you use gluten-free crust and cookies.

Scale

1 (9-inch) graham cracker or shortbread crust

1 ½ quarts strawberry ice cream, softened

2 cups whipped topping (Cool Whip or whipped cream)

1 cup vanilla wafer cookies or golden Oreos, crushed

½ cup freeze-dried strawberries, crushed

2 tbsp unsalted butter, melted

Fresh strawberries, sliced (garnish)

Cook Mode Prevent your screen from going dark

1. Freeze the crust for 10 minutes to firm.

2. Spread softened strawberry ice cream evenly into the crust; smooth the top. Freeze 60 minutes.

3. Mix crushed cookies, crushed freeze-dried strawberries, and melted butter until sandy and clumpy.

4. Spread whipped topping over the ice cream.

5. Sprinkle the strawberry-cookie crumble all over the top.

6. Cover and freeze at least 3 hours (or overnight).

7. To serve, garnish with sliced strawberries and slice with a warm knife.

Soften ice cream just until spreadable (10–15 minutes at room temp).

For extra strawberry punch, swirl ⅓ cup strawberry jam into the ice cream layer.

Gluten-free: use GF cookies for crust and crumble.