1. Line a loaf pan with parchment paper, with the parchment hanging over the long sides of pan. Tape the paper on the sides to stay in place.
2. Measure out each ice cream flavor. Let the strawberry one soften on the counter for 20 minutes. Return other flavors to the freezer. 
3. Stir the strawberry flavor with a spatula until spreadable. Spread in an even layer in the bottom of the loaf pan. Place in the freezer to set for 1 hour. Remove, and pour in the thawed strawberries. Spread evenly, and freeze again for 2 hours. 
4. When set, remove the vanilla ice cream from the freezer. Let soften for 20 minutes. Repeat the stirring process. 
5. Spread the vanilla over the sliced strawberries, and freeze for 30 minutes.
6. In a bowl, stir together the crushed cookies and pistachios. Scatter evenly over the vanilla ice cream. Freeze for 1 hour to set. 
7. Remove pistachio ice cream from the freezer. Soften, and stir until spreadable. Add to the loaf pan over the cookie mixture. 
8. Place in the freezer, uncovered, for 2 hours to set. Remove from freezer, and wrap in foil. 
9. When ready to serve, remove the foil. Let sit on the counter for 5 minutes. Run a knife along the short edges where there was no parchment paper. 
10. Use the paper to loosen the terrine from the loaf pan. Invert onto a plate, and slice to serve. Garnish with the fresh strawberries.

Per Serving: 

Calories: 560, Fat: 32 g (16 g Saturated Fat), Cholesterol: 120 mg, Sodium: 180 mg, Carbohydrates: 58 g, Fiber: 3 g, Protein: 10 g.