Strawberry Crunch Topping is perfect in desserts or sprinkled over many foods such as salads, ice cream, or chocolate covered strawberries. It takes only minutes to make, and it’s a great make-ahead topping that makes enough for a 13 x 9″ cake, plus 24 cupcakes, and more.
Strawberry Crunch Topping is crunchy from Golden Oreo Cookies, and sweet-tart from Strawberry Jell-O. Further, the rich butter holds it all together.
The combination is deliciously fun and colorful to sprinkle over an array of foods.
Making Strawberry Crunch Topping
This is an easy one, you’ll love making this recipe. In other words, it’s a great recipe for a beginner.
First, crush the Oreo cookies in either a food processor, or in a zip-lock bag using a rolling pin.
The cookie crumbs should be relatively small.
Second, melt the butter in the microwave and let it cool slightly.
Meanwhile, mix the dry Jell-O mix with the cookie crumbs.
Lastly, stir in the melted butter. After that, you’re done.
What can I use Strawberry Crunch Topping on?
Actually, so many things that I hope y’all will comment on what you use it on. For instance, if you come up with something I didn’t list, please share your ideas.
So, I’m thinking to sprinkle it on food as you would granola, chopped nuts, or granulated sugar. For example, liven up your yogurt or oatmeal with a spoonful.
Here are a few of my favorite ways:
- Sprinkle over freshly chocolate-dipped strawberries.
- Sprinkle over frosted cupcakes.
- Always good on ice cream.
- Use 1 1/2 cups over a frosted 13 x 9″cake.
Recipes where you could use this topping
- Ice Box Berry Cake
- Mixed Berry Angel Dessert
- Strawberry Whole Wheat Muffins
- Strawberry Kiwi Trifle
- Easy Strawberry Cupcakes
- Sweetheart Cakes
Strawberry Crunch Topping
- 20 Golden Oreo cookies, crushed
- 3 oz. box Strawberry Jello powder
- 4 Tbsp. butter, melted
- In a food processor, or in a bag with a rolling pin, crush the Oreo cookies.
- In medium bowl, mix crushed cookies with jello powder.
- Stir in melted butter. Enjoy!
Strawberry Crunch Topping
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