Line a loaf pan with parchment paper and place four strawberry shortcake bars across the bottom (make sure to remove the popsicle sticks first!).
Spread a layer of whipped topping over the bars and repeat the layers until you're out of bars. Your last layer at the very top should be whipped topping.
Place a sheet of parchment paper on top of the pan and place it in the freezer for several hours, until set.
Once the cake is set, flip it out onto a serving platter (make sure it's one that fits back into your freezer) and use the remainder of whipped topping to "ice" the cake. If you're adding sprinkles or other decorations, do so now. Return cake to freezer for at least 2 hours to set.
Slice with a large sharp knife and ENJOY!
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