Thinly slice the strawberries and lay them on the bottom of an eight-inch pan, covering it.

Next, add a layer of vanilla ice cream.

Melt and drizzle lotus cream over the ice cream. Return the pan to the freezer.

Combine the margarine, brown sugar, rice crispies, oats, and flour, and bake at 350 degrees Fahrenheit until golden brown, around 15 to 20 minutes. Let it cool.

Top the ice cream with the crunch and return to the freezer again until ready to serve, four to six hours.