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Strawberry Crunch

Whether you’re making it into a no-bake pie, a layered parfait, or a crunchy cheesecake topping, this recipe packs flavor and texture in every bite.

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

  1. In a food processor, pulse vanilla wafers (or Golden Oreos) until they form crumbs.
  2. Add the freeze-dried strawberries and pulse until combined.
  3. Stir in the melted butter until the mixture resembles coarse crumbs.
  4. 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)

  1. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
  2. Fold in whipped topping and mix gently.

Step 3: Assemble the Strawberry Crunch Dessert

  • For a No-Bake Dessert:

    1. Spread the cream cheese layer into a dish.
    2. Sprinkle the strawberry crunch topping generously.
    3. Add fresh diced strawberries for extra freshness.

  • For a Cake Topping:

    1. Frost a cake with whipped cream or buttercream.
    2. Press the strawberry crunch topping onto the sides and top.

  • For an Ice Cream Mix-In:

    1. 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.
  • Author: niold.com