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MIX cookie crumbs, coconut and margarine; press firmly onto bottom and up side of 2-1/2-qt. foil-lined bowl. Freeze 10 min. Meanwhile, pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk until well blended. Gently stir in 2 cups of the whipped topping.
SPREAD ice cream evenly onto bottom and up side of prepared bowl; fill with pudding mixture.
FREEZE overnight. Unmold dessert onto serving plate about 15 min. before serving. Let stand at room temperature to soften slightly. Decorate with remaining whipped topping. Garnish with a fresh strawberry, if desired. Cut into 16 wedges to serve. Store leftover dessert in freezer.