Ingredients
For the Crunch Topping:
- 1 ½ cups vanilla wafer cookies (or golden Oreos), crushed
- ¾ cup freeze-dried strawberries, crushed
- ¼ cup melted butter
For the Creamy Base (Optional):
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (or homemade whipped cream)
For Assembly:
- 1 cup fresh strawberries, diced
- Extra crushed cookies & strawberries for garnish
Instructions
How to Make Strawberry Crunch
Step 1: Make the Crunch Topping
- In a food processor, pulse vanilla wafers (or Golden Oreos) until they form crumbs.
- Add the freeze-dried strawberries and pulse until combined.
- Stir in the melted butter until the mixture resembles coarse crumbs.
- Spread on a baking sheet and bake at 350°F (175°C) for 5 minutes (optional, for extra crispiness).
Step 2: Make the Creamy Layer (Optional for Parfaits or Cakes)
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping and mix gently.
Step 3: Assemble the Strawberry Crunch Dessert
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For a No-Bake Dessert:
- Spread the cream cheese layer into a dish.
- Sprinkle the strawberry crunch topping generously.
- Add fresh diced strawberries for extra freshness.
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For a Cake Topping:
- Frost a cake with whipped cream or buttercream.
- Press the strawberry crunch topping onto the sides and top.
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For an Ice Cream Mix-In:
- Sprinkle the crunch topping over vanilla or strawberry ice cream.
Notes
How to Store Strawberry Crunch
Storing Leftovers:
- Keep in an airtight container at room temperature for up to 5 days.
- Refrigerate any cream cheese-based versions for up to 3 days.
Freezing Instructions:
- Store in a freezer-safe bag for up to 2 months.
- Use straight from frozen for an extra crunchy topping.