Strawberry Icebox Cake

Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

Cut 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies into 1/2-inch-thick slices; place on cookie sheets. Bake 14 minutes. Immediately remove from cookie sheets to cooling racks; cool.

While cookies bake and cool, line 9x5-inch loaf pan completely with plastic wrap overhanging sides with enough to wrap cake. Add 1/2 cup strawberry jam or preserves to 1 container (16 oz) thawed frozen whipped topping; using large rubber spatula, fold to combine well.

Place one-fourth of whipped topping mixture in bottom of loaf pan; top with 2 cookies. Repeat to make 4 layers, using 2 cookies per layer. Wrap plastic wrap over top. Freeze at least 6 hours. Store remaining cookies in airtight container.

To serve, place plate upside down over loaf pan; turn plate and pan over. Remove pan and plastic wrap. With serrated knife, cut frozen cake into slices; place slices on individual plates. Crumble 6 of the remaining cookies; garnish each serving with crumbled cookies.