Strawberry Crunch Topping (Easy-No bake)
This delicious homemade strawberry crunch topping is easy to make and can be used with all kinds of desserts! So pretty in pink and yummy!
Servings 3.5 cups, approximately
Ingredients
- 20 vanilla creme sandwich cookies
- ¼ (57 g) unsalted butter, melted
- 3 oz (85g) box strawberry gelatin powder
Instructions
- Coarsely chop the cookies into crumbs.
- Add the cookie crumbs to a bowl and stir in the melted butter and gelatin powder. Stir it really well so that all the crumbs are coated. Crush any large pieces with the spoon.
- Spread the topping on a tray evenly so that the butter dries, about 10-15 minutes.
- Enjoy!
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Storage Tips
You can store this strawberry crunch topping at room temperature for about a month, maybe a bit longer. It can also be stored in the freezer for about 3 months. If you put it in the freezer, you don’t need to thaw it at all as it doesn’t become rock hard. So it's still crunchy, even if you eat it straight from the freezer.
Recipe adapted from thedomesticrebel.com
©Pastry Wishes
