Ingredients
Scale
- 24 whole (280g) Golden Oreos
- 3 oz box strawberry jello
- 6 Tbsp unsalted butter, melted (4 Tbsp for crunch, 2 Tbsp for crust)
- 1 cup strawberry shortcake crunch
- 1/2 cup (15g) freeze-dried strawberries
- 2 cups heavy whipping cream, cold
- 1 Tbsp pure vanilla extract, divided
- 14 oz sweetened condensed milk
- 1 1/2 tsp strawberry jam or preserves
- Fresh sliced strawberries (optional)
Instructions
- Preheat oven to 350ºF (177ºC) and prepare a cookie sheet.
- Crush Golden Oreos and mix with strawberry jello powder and 4 Tbsp melted butter.
- Spread mixture on the cookie sheet and bake for 4 minutes.
- Mix 2 Tbsp melted butter with 1 cup of strawberry shortcake crunch and press into a springform pan.
- Whip heavy cream until stiff peaks form, then divide sweetened condensed milk into two bowls.
- Mix vanilla into one bowl and ground freeze-dried strawberries with jam in the other.
- Fold whipped cream into both mixtures to create ice cream bases.
- Layer strawberry and vanilla ice cream on the crust, alternating with crunch.
- Cover and freeze for at least 6 hours.
- Serve and garnish with fresh strawberries if desired.
Notes
Ensure all ingredients, especially heavy cream, are cold for best results.
Allow the cake to freeze completely for easier slicing.
Adjust the amount of strawberry jam for desired flavor intensity.
- Prep Time: 30 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg