To the bowl of a food processor, add 18 of the golden Oreo cookies. Pulse for 15-30 seconds or until fine crumbs form. Add the cookie crumbs to a medium-sized mixing bowl.

To the bowl of cookie crumbs, add 4 tablespoons of the melted butter and stir to combine. Firmly press the crust mixture into an even layer into the bottom of an 8x8, freezer-safe baking pan. Place the pan in the freezer for 20-30 minutes.

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Set aside.

To a large zip-top bag, add the remaining 12 golden Oreo cookies. Close the bag and crush the cookies into a coarse crumble with a rolling pin. Add the crumbled cookies to a separate medium-sized mixing bowl.

In a small bowl, stir together the remaining 2 tablespoons of melted butter and the strawberry gelatin powder until the gelatin is dissolved into the butter. Pour the strawberry butter into the bowl of crushed cookies and stir to coat the cookie crumbs. Note that all the cookies will not be covered in strawberry butter, which is ok. You want to see a contrast of colors.

Spread the strawberry cookie mixture into an even layer on the prepared baking sheet and bake for 10 minutes. Remove from the oven and let the strawberry cookie crunch mixture cool completely. Once completely cooled, you can use your hand to break up any larger chunks that may have baked together. Set aside.

Remove the vanilla ice cream from the freezer and allow it to sit at room temperature to soften for 5-8 minutes. You want the ice cream to be soft enough to spread but not melted.

Remove the 8x8 pan from the freezer and spread the vanilla ice cream into an even layer over the cookie crust. An offset spatula works great to spread the softened vanilla ice cream. Return to the freezer for 30 minutes or until the vanilla ice cream has re-frozen.

Remove the strawberry ice cream from the freezer and allow it to soften on the counter for 5-8 or until soft enough to spread. Be sure to wait to do this until your vanilla ice cream layer has had time to freeze.

Spread the softened strawberry ice cream into an even layer on top of the vanilla layer. Be very careful not to mix the layers of ice cream. Return the baking dish to the freezer for another 30 minutes or until the strawberry ice cream has re-frozen.

Lastly, spread the thawed whipped topping evenly over the strawberry ice cream layer, followed by sprinkling an even layer of the cooled strawberry cookie crunch. Place back into the freezer to allow the strawberry crunch ice cream cake to freeze for 2 hours or up to overnight. Be sure that the strawberry crunch ice cream cake is completely frozen before slicing and serving.