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Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with pan spray. Set aside. Add the cake mix, jello powder, eggs, oil, and milk to a large bowl. Use a hand or stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.
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In a medium to large mixing bowl, stir the strawberry powder into the crushed cookies and stir in the melted butter, combining the ingredients. Lay out on baking sheet to dry into crumble or bake. Add melted butter. And combine. If desired, bake the strawberry crumble for a crisper texture.
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For Traditional Strawberry Topping (OVEN BAKE METHOD): Preheat oven to 350-degrees F; line a large baking sheet with parchment paper and set aside. Add Oreos to the bowl of a food processor and pulse until roughly chopped (24-32 pulses). Sprinkle the strawberry Jell-O powder over the Oreos. Pulse twice to combine.
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Pour 1 cup into a large bowl. Add freeze dried strawberries to the food processor and pulse until you have a powder {there can be a few chunks}. Put 1 1/4 cups of freeze dried strawberry powder into the Golden Oreo crumbs that you set aside and add the softened butter. Work the butter into the ingredients using your hands {or a spoon}.
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For the best results, make sure you use freeze-dried strawberries and not dehydrated strawberries. 16 golden Oreo cookies. 1 ounce freeze dried strawberries (1 cup) 4 tablespoons butter, melted. Place the cookies and freeze-dried strawberries into a re-sealable plastic bag and crush them with a rolling pin.
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STEP TWO: Transfer the crushed cookies to a medium bowl. Stirring constantly, slowly adding the melted butter. Dumping all the butter in at once will result in soggy Oreos, so be sure to pour slowly and carefully. STEP THREE: Still stirring constantly, slowly add in the strawberry gelatin.
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Pour the strawberry batter into the springform pan with the crust and spread into an even layer. 5. Top with the remaining cheesecake batter and spread out into an even layer. 6. Finally, add the topping to the top of the cheesecake in an even layer and lightly press down. Refrigerate for at least 4 hours before serving.
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Step 1- Crumble - Use a food processor or small blender to crumble the wafers and vanilla cookies separately. Step 2 - Mix - Place both crumbles in a bowl and mix. Ready to eat. Mix the Crumbles Together. If you do not have a food processor or blender, use a plastic storage bag and rolling pin to crumble the cookies.
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Instructions. Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper. Grab 2 mixing bowls. For the strawberry crumble bowl place the gelatin mix, flour, and butter. For the vanilla crumble bowl place the pudding mix, flour, and butter. Optional almond extract.
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Step 2: Press the the crust mixture into the bottom of the springform pan and press into the base using the bottom of a glass and/or your hands. Freeze the crust while making the cheesecake filling. Step 3: In a medium-size bowl, whip the heavy cream to stiff peaks.
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STEP 1: The first step is optional- remove the cream center from the Oreos. This helps create a finer shortcake crumble. If you'd like a chunkier crunch coating, leave the cream in the cookies. Golden Oreo with the cream center removed. STEP 2: Add the freeze dried strawberries and pulse them until they have a coarse crumb.
Strawberry Crunch
Crushing by hand: You can also crush this strawberry shortcake crumb topping in a gallon-size freezer bag using a rolling pin. Then, just add the crumbs to a bowl and stir in the melted butter until saturated. Storage: Store in an airtight container in the fridge for up to 2 weeks.
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5. Add half your melted butter to the mixture and stir until well combined. If your mixture still looks dry, add the remaining melted butter, and mix well. 6. Transfer the Strawberry Crunch Recipe mixture to the prepared baking sheet and smooth into an even layer. 7. Bake for about 8 minutes.
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To make the topping, use a food processor to blend the Golden Oreo Thins into semi-fine crumbs. Place about 1/3 of the plain crumbs into a bowl and set them aside for later. Pour the remaining cookie crumbs into a small bowl. Add a bit of strawberry powder and the reserved strawberry chunks and stir it together.
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In a medium microwave safe bowl, add the white chocolate wafers. Start microwaving for 30 seconds, stir and then add 15 second intervals until all of the chocolate is melted and smooth. Take each strawberry and hold either by the green stem or place a toothpick into the top and dip into the melted chocolate.
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Stir until thoroughly combined. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Spread the cookie mixture in a thin layer on the cookie sheet. Bake strawberry crunch topping for 8 minutes. Remove from oven, place on cooling rack, and allow to cool completely.
