Prepare an 8x8 pan with parchment paper and set to the side.
Make the crust. Using a food processor or a plastic bag with a rolling pin, crush 24 golden Oreos until they have a sandy texture. In a small bowl, mix the crushed Oreos with the melted butter. Add the sandy Oreo mixture to the prepared pan and press down until smooth and flat. Place the pan in the freezer to set, about 20 minutes.
Take the vanilla ice cream out of the freezer to thaw. Then, after 20 minutes, spread the ice cream on top of the cookie layer. Place the pan back in the freezer until firm, about 20-30 minutes. Repeat the steps with the strawberry layer.
While the ice cream layers are setting, prepare the rest of the 12 Oreos for the topping. Crush them until they are in chunky pieces. Do the same with the freeze-dried strawberry pieces. The Oreos and strawberries can be combined or spread out on the cake separately.
Spread the Cool Whip on top of the strawberry for the final layer. Then, top the Cool Whip with the golden Oreo and freeze-dried strawberry crumbs. Wrap the cake in plastic wrap and place it in the freezer to firm up. Freeze the cake for 12 hours or overnight.
When you are ready to serve the cake, remove it from the freezer to warm up. Then, remove the cake from the pan or serve it directly in it. Use a sharp knife dipped in warm water for smooth and even pieces.
