Copycat Strawberry Shortcake Ice Cream Topping
Ingredients
- 40 vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
- 1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
- ½ cup unsalted butter, melted
- ¼ teaspoon almond extract
- ⅛ teaspoon kosher salt
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
- Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
- Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
- Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
- Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.
Source
Original recipe: View Original