Strawberry Shortcake Crumbs
Ingredients
- 3 ounces vanilla pudding mix
- 3 ounces strawberry Jell-O
- ¼ cup all-purpose flour
- ¼ cup salted butter, softened
- 1 13.29-ounce package Golden Oreos cookies
Instructions
- Pre-heat the oven of 350°F.
- Add the strawberry Jell-O 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 Jell-O until well combined; it will become very bright pink and look like sand.
- Add in the vanilla pudding powder; beat into the pink mixture.
- Beat in the flour until mixed through and no white spots are left.
- Spread this mixture out onto a parchment-lined baking sheet.
- Place in the pre-heated oven and bake for 8 minutes.
- Remove from the oven and allow to cool for 3 minutes.
- Transfer baking sheet to the refigerator 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; don’t over work the Oreos; the goal is not to aim for sand but more like little pebbles.
- Transfer the crumbled cookies to a bowl; set aside.
- Retrieve the Jell-O mixture from the refrigerator and break into manageable pieces.
- Transfer the pieces to your food processor and pulse until crumbly; again, don’t completely break down the pieces; similar to 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
It is very important to use equal amounts of vanilla pudding powder and strawberry jello powder. Jell-O is sold in individual packets weighing or 3 ounces and vanilla pudding is sold in larger sizes. Pour the Jell-O powder into a measuring cup and level it out. Take note of how much it fills the cup. Eyeball the same amount for the vanilla pudding powder.
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