Strawberry Icebox Cheesecake

Clear space in your freezer to fit a loaf pan. Line a 9 x 5 loaf pan with plastic wrap so that the sides drape over, which will allow you to cover the icebox cheesecake; set aside.

Add ice cream to mixing bowl and allow to soften for a few minutes. Stir with spoon and then add to plastic-lined loaf pan spreading edge-to-edge until smooth. Place in freezer and freeze 2 hours.

Mix defrosted frozen strawberries with strawberry dessert topping, crushing big pieces of strawberry with spoon. Remove loaf pan from freezer and add defrosted strawberry mixture, spreading edge-to-edge. Return load pan to freezer for 2 hours.

Add softened cream cheese and powdered sugar to mixing bowl. Beat on low with an electric mixer until combined. Add reserved strawberry juice (from frozen strawberries defrosting) and strawberry preserves to cream cheese mixture and beat on medium with an electric mixture until fluffy. Fold in 8 ounces of defrosted Cool Whip, by hand, into cream cheese mixture in mixing bowl; fold in with a spatula until thoroughly mixed with the cream cheese mixture.

Add drops of red gel food coloring (optional) to mixture, folding in by hand, until desired pink color is achieved. Remove load pan from freezer and add cream cheese mixture over frozen strawberries, spreading edge-to-edge with spatula or spoon. Cover with plastic wrap (that is hanging over the edge of the pan) and return to the freezer for 2 hours or overnight.

To serve, remove loaf pan from freezer. Unwrap plastic from icebox cheesecake. Invert onto platter, pulling on plastic wrap, if necessary. Remove all plastic wrap. Garnish with strawberries around entire edge of icebox cheesecake (reserve 3 largest strawberries for the top). Dollop top of Strawberry Icebox Cheesecake with remaining Cool Whip. Top with the 3 largest strawberries. Serve immediately.