Assemble the pie crust. In a medium bowl, combine the crushed cookies with the melted butter. Mix until the crumbs are evenly moistened. Then, press the cookie mixture firmly and evenly into the bottom and sides of a 9-inch pie plate. Use the back of a spoon or the bottom of a measuring cup for a smooth, compact layer. To prevent the crust from getting soggy, you can cool it in the freezer for about 10 minutes before adding the ice cream mixture.
Fill the pie. Allow the ice cream to soften at room temperature for about 15 minutes until it's easy to stir but not melted. Then, mix the softened ice cream in a large bowl with half of the whipped topping (6 ounces) until well combined. Gently scoop the ice cream mixture into the crust, smoothing the surface with a spatula. Cover the pie with plastic wrap and freeze until firm, at least 4 hours.
Add the topping. Remove the pie from the freezer and gently spread the remaining whipped topping over the top, creating a smooth and even layer. Dip your spatula in warm water to help it glide smoothly without sticking. Return the pie to the freezer and freeze for at least 1 hour to set the whipped topping.
Garnish and serve. Just before serving, arrange the sliced strawberries on top of the pie for a fresh, colorful finish.