For the crust:

1. Place cookies in a large gallon-size Ziploc bag. Seal all but 1 inch of the bag (so air can escape) and roll with a rolling pin until the cookies are a fine crumb. You can also use a food processor if you have one.
2. Place cookie crumbs, sugar, and butter in a large bowl and stir with a fork until the mixture looks like wet sand. Place in a 9-inch pie plate and press until it’s very compact.
3. Chill crust for 1 hour before filling.

For the filling:

1. Once your pie crust has chilled for at least one hour, spread a thin layer of vanilla ice cream on the crust. This will be your first layer.
2. After that, arrange the fresh strawberry slices so they cover the whole pie.
3. Arrange the strawberry shortcake pops in an even layer; you may have to break up some of the pieces to get them to fit into the small spaces.
4. Once the shortcake pops are in an even layer, top with the remaining vanilla ice cream in an even layer.
5. Place back in the freezer for at least 1 hour so everything can solidify and set. This will make it easier to cut once you are ready to serve it.
6. Garnish with fresh berries before serving.