• Line the base of a 9-inch springform pan with parchment paper. Attach the sides of the pan, lock and secure. Trim the excess parchment paper and discard. Lightly spray the parchment and sides of the pan with vegetable cooking spray. Set aside.
• Place the vanilla ice cream in the refrigerator to soften while preparing the crust.

To prepare the crust:

• Break 20 cookies into pieces as you add them to a food processor. Pulse the processor until the cookies are reduced to fine crumbs. Add the melted butter and continue to pulse until the mixture resembles wet sand.
• Pour the cookie crumbs into the prepared pan. Don’t wash the food processor yet as you’ll use it again in a minute. Press the crumbs firmly into the bottom and about 1/2-inch up the sides of the pan using the bottom of a measuring cup. Place the crust in the freezer for 15 minutes.
• Remove the pan from the freezer and spread the all-fruit evenly on the bottom. Return the pan to the freezer until set, about 15 minutes.

To prepare the strawberry crunch mixture:

• While the crust is in the freezer prepare the strawberry crunch mixture. Break the remaining 20 cookies into pieces while adding to the food processor. Pour the freeze-dried strawberries on top and process until only small chunks remain. Add the melted butter and pulse again until blended. Transfer the crunch mixture to a bowl and set aside until needed. This can be made ahead and refrigerated for up to 1 day. If refrigerated, break the mixture apart with a fork before adding to the layers.

To prepare the ice cream layers:

• Once the crust is frozen spread 3 cups of softened vanilla ice cream evenly over the all fruit spread. Sprinkle 3/4 cup of the strawberry crunch mixture over the ice cream and gently press to adhere. Place the pan in the freezer for 30 minutes or until set before adding the next layer.
• Next spread the softened strawberry ice cream over the strawberry crunch layer. Use a small off-set spatula to smooth the ice cream. Sprinkle another 3/4 cup strawberry crunch mixture over the strawberry ice cream. Gently press down to adhere then freeze for 30 minutes.
• For the final layer spread the remaining 3 cups of vanilla ice cream and then all remaining strawberry crunch mixture. Seal the pan with plastic wrap and freeze for at least 8 hours or overnight.

To serve:

• Run a small thin knife or off-set spatula around the edge of the cake to loosen from the pan. Remove the sides and slide the cake onto a platter. Decorate with whipped cream and fresh strawberries as desired.