Layer 12 ice cream sandwiches in the bottom of a 9 x 13-inch dish. You may have to cut the last ice cream sandwich in order to get it to fit in the bottom of the dish.

Allow to soften for a few minutes and then use a spoon to gently press the ice cream sandwiches down a little bit.

In a medium mixing bowl, combine half the container of Cool Whip and strawberry jam. Spread this mixture over top of the first layer of ice cream sandwiches.

Place another layer of ice cream sandwiches on top.

Spread remaining Cool Whip over top.

Place ice cream cake in freezer while preparing the topping.

Preheat oven to 350º Fahrenheit.

Prepare a baking sheet by lining it with parchment paper.

In a medium-sized bowl, mix jello, ½ cup flour, and ¼ cup butter with a fork until it creates small crumbles.

In another medium-sized bowl, stir ½ cup flour, ½ cup sugar, ¼ cup butter, and 1 teaspoon vanilla. Use a fork until it creates small crumbles.

On your prepared baking sheet, sprinkle the strawberry crumbles.

Next, sprinkle the vanilla crumbles.

Using your hand, gently mix the two together.

Bake for 7 minutes.

When done, do not stir. Allow to cool completely.

When ready to serve ice cream cake, sprinkle strawberry crumble topping on top.