
Scroll down to the printable recipe card for all the details. Here is a brief overview to get an idea of what to expect when you make this strawberry crunch recipe. If you can’t do butter, you can substitute it with margarine. The butter helps the crumbs cling together and adds a rich flavor. If you have a sandwich cookie, keep the filling because it will add to the sweet flavor, but this recipe works with non-filled cookies. The freeze-dried berries have a crisp texture that gives the topping the perfect crunch. Make sure you select freeze dried strawberries and not standard dehydrated strawberries. Here is a list of the ingredients you will need for this strawberry crunch crumble topping. You can even add it to creamy desserts like Raspberry Mousse.

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In a bowl, pour the oreos, then butter over top and mix, then add in the other box of jello powder and mix once again. Melt the butter in a microwave safe bowl. Spread Cool Whip evenly over top the cake. Cover cake and place in fridge for 4 hours or overnight.

Pour the gelatin mixture over top cake holes, making sure to get in each hole. In a small to medium bowl add one box of jello, boiling water, mix and then cold water and mix once again. Once cooled use the end of a wooden spoon to poke holes all around the top of the cake. Pour cake mixture into the prepared baking dish and bake according to box instructions. Follow the back of the box instructions to prepare the cake.

Preheat oven to 350° and grease a 9x13 baking dish with cooking spray.
