Strawberry Crunch Pie Dessert (Print-Friendly Version)
Sweet strawberries and crunchy cookies layered in a creamy pie. Easy to prepare, perfect for any occasion.
# What You'll Need:
→ Crust
01 -
1 pre-made graham cracker pie crust (approximately 23 cm diameter)
→ Strawberry Crunch Topping
02 -
24 Golden Oreo cookies
03 -
28 g (1 packet) strawberry-flavored gelatin powder
→ Filling
04 -
96 g (1 packet) instant vanilla pudding mix
05 -
240 ml whole milk
06 -
120 ml heavy whipping cream
→ Topping
07 -
240 ml whipped topping (such as Cool Whip)
08 -
100 g fresh strawberries, diced
# How to Make It:
01 -
Place Golden Oreo cookies and strawberry gelatin powder in a food processor. Pulse on low speed until the mixture becomes fine crumbs.
02 -
In a large mixing bowl, combine instant vanilla pudding mix, whole milk, and heavy whipping cream. Blend using a hand mixer until the mixture thickens noticeably.
03 -
Fold in half of the strawberry Oreo crumb mixture into the thickened pudding blend, ensuring even distribution.
04 -
Spread the pudding mixture evenly into the graham cracker pie crust, smoothing the top to form a uniform layer.
05 -
Spoon the whipped topping over the pudding layer, spreading it gently to cover completely.
06 -
Sprinkle the remaining strawberry crunch mixture and scatter the diced fresh strawberries evenly on top of the whipped layer.
07 -
Refrigerate the assembled pie for 4–6 hours until set and thoroughly chilled before slicing and serving.
# Additional Tips:
01 -
Select ripe, sweet strawberries for maximum flavour and natural sweetness.
02 -
Chilling the assembled dessert for several hours ensures clean slices and well-blended flavours.
03 -
You may use thawed frozen strawberries, but drain well before use.
04 -
The pie can be assembled a day in advance; for optimal crunch, add the topping just before serving.