Strawberry Shortcake Crumbs

Course: Dessert

Cuisine: North American

Prep Time: 5

Cook Time: 8

Chill Time: 18

Total Time: 31

Servings:

Calories: 195kcal

Author: Lord Byron's Kitchen

This recipe is one you had no idea you needed in your life until this very moment! Strawberry Shortcake Crumbs are about to open up a whole new world of dessert recipe options! So easy to prepare, and can be stored for quite a while, get ready for a strawberry taste explosion!

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Ingredients

85 grams vanilla pudding mix (3 ounces)
85 grams strawberry jello (3 ounces)
1/4 cup all purpose flour
1/4 cup salted butter, softened
405 grams Golden Oreos (one package - 14.3 ounces)

Instructions

Preheat the oven of 350 degrees F.
Add the strawberry jello powder to a bowl along with the butter. The butter must be soft! It cannot be melted, but it must be super soft.
Beat the butter into the jello until well combined. It will become very bright pink and look like sand.
Now, add in the vanilla powder and beat it into the pink mixture.
Finally, beat in the flour until mixed through and no white spots are left.
Spread this mixture out onto a parchment-lined baking sheet. Bake for 8 minutes.
Remove from oven and allow to cool for 3 minutes. Transfer baking sheet to your fridge and let the mixture cool for at least 15 minutes.
Using a food processor, dump in the Golden Oreos and pulse until the cookies are crumbly. You don’t want to over work the Oreos. Don’t aim for sand, but more like little pebbles. Transfer the crumbled cookies to a bowl and set aside.
Retrieve the jello mixture from the fridge. Break it up into manageable pieces. Transfer the pieces to your food processor and pulse until crumbly. Again, don’t completely break down the pieces. Just like what you did with the Oreos, aim for pebble-sized pieces. Transfer the crumbs to the bowl with the Oreos.
Use a spatula or spoon to toss and mix the pink strawberry crumbles into the beige Oreo crumbs until well combined.

Notes

One serving is equal to 1/4 cup.

Nutrition