Ingredients
Equipment
Method
- 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!