Strawberry Crunch Delight
A rich and delicious strawberry dessert reminiscent of those old-fashioned strawberry crunch ice cream bars.
Ingredients
Strawberry Crunch
- 24 Golden Oreos
- 4 tbsp butter melted
- 3 oz strawberry Jello
Layer 1
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup whipped topping
Layer 2
- 1 quart strawberries fresh, sliced
- 13.5 oz container strawberry glaze
Layer 3
- 2 packages strawberry pudding 4 -1/2 cup serving size
- 3 cups milk
- 8 oz container whipped topping minus 1 cup for layer 1
Instructions
- Preheat oven to 350 °F. Butter a 13x9 baking dish and set aside.
- For the strawberry crunch, place 24 golden Oreos in food processor and grind into coarse crumbs. You may also place cookies in a plastic bag and beat with hammer or roll with rolling pin in place of using the food processor. Pour crumbs into a medium mixing bowl. Stir in strawberry gelatin packet and melted better. Mix well. Place 2 cups of mixture into the prepared 13x9 dish and press into the bottom of the pan to form a crust. Bake in preheated oven for 10 minutes. Remove from the oven, and use a spatula to carefully press the crust again. Set aside to cool.Place remaining crumbs on a foil- or parchment-lined baking sheet and bake at 350 °Foven for 8 minutes. Remove from oven and set aside.
- For layer 1, combine 8 oz softened cream cheese, 1 c powdered sugar, and 1 c whipped topping in mixing bowl. Mix until well combined and soft. Spread carefully over cooled crust.
- For the next layer, place sliced strawberries and glaze in medium bowl and mix until well combined. Spread over cream cheese lay.
- For layer 3, combine 2 packages of strawberry pudding mix with 3 c cold milk. Mix according to package directions. Pour and spread evenly over strawberry layer.
- Carefully spread the remaining whipped topping over the pudding layer. Top with leftover strawberry crunch. Place in refrigerator for 4 hours before serving. Cut or scoop out of the pan and enjoy!