Neapolitan Pops

15 chocolate sandwich cookies with white filling (like Oreos), crushed = 1 ½ cups

3 Tbsp. butter, melted

½ of 1 ¾ quart container chocolate ice cream

½ of 1 ¾ quart container vanilla ice cream

½ of 1 ¾ quart container strawberry ice cream

½ c. chopped strawberries

Line an 8x8x2” or 9x9x2” baking pan with 2 pieces plastic wrap or waxed paper, extending over edges of pan. Stir together crushed cookies and butter; press into bottom of pan. Freeze for 10 minutes. Place chocolate ice cream in large bowl and stir to soften. Spoon in mounds over crust and spread evenly. Freeze for 15 minutes. Repeat with vanilla ice cream. Place strawberry ice cream in large bowl; add strawberries. Stir together to soften. Spread over vanilla ice cream layers. Freeze 15 minutes. Insert 16 wooden craft sticks into layers, starting 1” from edge of pan and spacing sticks about 2” apart. Freeze for 1 hour. Cover loosely and freeze several hours or until firm. Use plastic or paper to lift dessert from pan. Remove plastic or paper. Cut between sticks into bars. Makes 16 servings.