Ice cream cake, I'm sorry my dear, but you are *up* for elimination.
6 oz. strawberries, hulled, halved, quartered if largePlace a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3–5 minutes. Let cool 5 minutes.
Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup . Chill until ready to fill .While the crust is chilling, remove coconut ice cream from containers . Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl.
Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream . Freeze until ice cream is very firm, at least 6 hours.
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