Strawberry Crunch Cake

Strawberry Crunch Cake

Bottom crust

22 Golden Oreos Crushed
5 Tbsp Melted butter


1/2 gallon Vanilla Ice Cream
Strawberry Cake Mix (prepared according to the package directions)


12 Golden Oreos Crushed & divided into 2 bowls (one for plain Oreo topping, one for your strawberry ones)
1 1/2 Tsp Softened Butter
3 Tbsp from a small package of strawberry gelatin


Preheat oven to 350 degrees.

Mix the cake mix according to the pkg directions and bake it in 9″ round pans. Let it cool.
Mix the ingredients listed for the bottom crust and press them into a springform pan. Bake it 5 minutes, remove and cool completely.
Soften the ice cream until it is spoonable and pour it on top of the crust, leaving about 1/2 cup aside.

Prepare the crumb crunch topping – In a small bowl or the food processor, add the Oreo cookies and pulse into large crumbs. Add the softened butter and mix gently with a fork or your hands to make pea-sized pieces stick together.

Scoop out 2 tablespoons of the mixture into a small bowl and set aside. Pour strawberry jello powder over the remaining crumbs and continue pinching the pieces together.
Spread the remaining 1/2 cup of softened ice cream over the top of the cake, sprinkly liberally with crunch topping.