Strawberry Crunch Pie Dip 🍓🥧
There’s just something magical about strawberry season. When my kids were little, we made strawberry picking a yearly tradition—and those sun-ripened berries inspired many strawberry recipes. This Strawberry Crunch Pie Dip I designed as of recent, taking inspiration from my Ultimate Strawberry Cake, my Cherry Pie Dip, and of course sweet strawberry picking! A no-bake, crowd-pleasing dessert that layers sweet macerated strawberries, a fluffy marshmallow cream cheese filling, and the ultimate strawberry crunch topping made from Golden Oreos and freeze-dried berries.
If you loved my Ultimate Strawberry Cake, this dip is its dreamy, dippable cousin. Perfect for summer parties, Mother’s Day, Easter brunch, or just a fun night in, this layered dessert dip is served with graham crackers, shortbread cookies, or vanilla wafers. It’s creamy, crunchy, fruity, and totally irresistible—and yes, it tastes just as good as it looks!
Layer 1: Some of the diced strawberries to cover the bottom of the pie plate.
Layer 2: A little more than half of the creamy fluff mixture and smooth it out.
Layer 3: The rest of the diced strawberries
Layer 4: The rest of the creamy fluff mixture and smooth it out.
Layer 5: Sprinkle the strawberry crunch topping all over the top.
Click Here for outfit details!
🗒 More Delicious Sweet Dip Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator
🤔 Common Questions
Yes! You can make this dessert 1–2 days in advance. Just cover it tightly and store it in the fridge until you’re ready to serve.
It’s recommended for the best texture and to avoid it getting too sticky when combined with the butter. But if you’re in a rush, leaving it in won’t ruin the recipe—it’ll just be a bit softer.
You can, but make sure to thaw and drain them well first to avoid excess liquid that could make the dessert soggy.
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Strawberry Crunch Pie Dip
Ingredients
- 1 ½ lbs strawberries diced
- 3 tbsp granulated sugar
- 8 oz cream cheese softened
- 10 oz marshmallow fluff
- 8 oz cool whip slightly thawed
- 16 golden oreos
- 1 cup freeze dried strawberries
- 4 tbsp butter melted
- Graham crackers for serving
Instructions
- In a bowl combine the diced strawberries and granulated sugar. Let that macerate for about 20 minutes.
- In a large bowl add softened cream cheese and marshmallow fluff. Combine that using an electric hand mixture until smooth. Then, add in the slightly thawed cool whip and mix that one more time with the electric hand mixer until combined. Set it aside.
- To make the strawberry crunch topping, separate the golden oreos and remove the cream filling (discard the cream filling and keep the cookie pieces). Add the separated golden oreo cookies into a ziploc bag and pour in the freeze dried strawberries. Close the ziploc bag and crush the oreos and strawberries up using a rolling pin or your hands. Once they're all crushed up, pour in the melted butter and close the ziploc bag again. Shake that together until the butter has fully coated everything. Set that aside.
- Grab a pie plate and begin layering: Layer 1: Some of the diced strawberries to cover the bottom of the pie plate. Layer 2: A little more than half of the creamy fluff mixture and smooth it out. Layer 3: The rest of the diced strawberries. Layer 4: The rest of the creamy fluff mixture and smooth it out. Layer 5: Sprinkle the strawberry crunch topping all over the top.
- Serve with graham crackers and more fresh strawberries. Enjoy!
Video
Nutrition
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