Place 1 pint vanilla ice cream in large bowl; stir until smooth but not melted. Spread into bottom of a ready-to-fill chocolate cookie crust. Freeze 30 minutes until just firm. Repeat as above with 1 pint reduced-fat Dutch chocolate ice cream, then 1 pint strawberry ice cream. Cover and freeze until firm. Before serving, slightly warm 1/4 cup fudge sauce in microwave. Drizzle over pie; garnish with strawberries.