Combine the almond cookies and the
pistachios and blend coarsely in a blender. Spread the mixture evenly over a pie tin. Clean and crush the strawberries and combine them with sugar,
lemon juice and cornstarch. Pour the mixture into a saucepan and cook over gentle heat, continuously stirring until the mixture thickens. Allow to cool. Spread the mixture over the
pistachio pastry and freeze for 30 minutes. Then, spread the
pistachio ice cream evenly over the top and place again in the freeze. Finally top with the whipped cream and decorate with some whole strawberries.
