tablespoons butter, melted chocolate sandwich cookies, plus more for garnish cups fresh strawberries divided, stems removed cans (14 ounces each) sweetened condensed milk cup lemon juice tubs (8 ounces each) frozen whipped topping, thawed, divided
Chop the cookies or process in a food processor until they become coarse crumbs. Mix with the melted butter. Line the bottom of a 9-inch springform pan with aluminum foil. Lightly coat the bottom and sides with cooking spray.
Spread the cookie mixture around the bottom of the pan. Press the mixture with your fingers or a flat-bottomed glass until the cookie layer is flat.
Slice two cups of strawberries lengthwise. Gently arrange the sliced strawberries around the perimeter of the pan.
Coarsely chop the remaining two cups of strawberries. Combine the strawberries and any juice with the condensed milk and lemon juice. Gently fold in one tub of the frozen whipped topping.
Carefully pour the strawberry mixture into the pan over the cookie crust. Smooth the strawberry mixture out with a spatula. Freeze for six hours or until the strawberry mixture is frozen solid.
Remove the pan from the freezer and spread half of the remaining tub of frozen whipped topping over the top. Garnish with additional chopped cookies. Place the dessert back in the freezer and freeze for an additional hour.
Allow the dessert to sit at room temperature for about five minutes before serving to allow the cake to soften enough to cut. Remove the outer ring from the springform pan. Cut into equal slices and serve.
230 kcal per serving