Cut the pound cake into twelve ½ inch pieces. Lay the pound cake pieces flat in a 9x13 pan, cutting if necessary to fit. Spread half of the softened strawberry ice cream evenly over the pound cake. Next, 1 container of whipped topping over the ice cream. Repeat once more with remaining ice cream and whipped topping. Freeze for 4-6 hours. Cut into 16 square slices.
In a large plastic bag, combine crumbled shortbread and wafer cookies. Top each slice of cake with cookie crumbles before serving.
To keep the cookie topping as crunchy as possible, don't top the cake until ready to serve.