Directions:

For the Sugar Cookie Base

1. Preheat your oven to 350 degrees Fahrenheit and line a 9×9 inch square pan with parchment paper and spray with cooking spray to ensure the bars come out of the pan smoothly.
2. In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter and granulated sugar until smooth. This should be about 2-3 minutes of mixing.
3. Add room temperature eggs and vanilla extract to the bowl and beat on medium speed until combined.
4. Pour flour, baking soda, and salt into the dough. Mix only until you see the dry ingredients just disappear into the dough to avoid overmixing.
5. Transfer the dough into your prepared pan and push it down with your fingers or the back of a spoon to ensure it cooks evenly.
6. Bake the cookie base for 12-16 minutes or until the top is pale in color, the edges start to turn light golden brown, and a toothpick inserted into the center of the pan comes out clean.
7. Allow the bars to fully cool before topping

For the Strawberry Crunch Topping

1. In a medium bowl, mix slightly cooled melted butter, crushed Oreo cookies, and jello powder together with a spoon. Set aside.
2. For Topping
3. After the bars have fully cooled, add the strawberry ice cream on top of the cookie base and spread until evenly distributed and smooth. Immediately, top the bars with the crunch topping and push it into the ice cream to ensure it sticks to the top.
4. Place the pan in the freezer for at least 5 hours before slicing and serving.