Preparation Steps

• Preheat the oven to 350°F. Line a small baking sheet with parchment paper or a silicone mat and set aside.
• Add the golden oreo cookies to a small food processor or high-speed blender and pulse for 30–60 seconds until finely crushed. Transfer the crumbs to a bowl and set aside.
• In a separate bowl, stir together the melted butter and strawberry gelatin powder until dissolved and fully blended.
• Add the strawberry mixture to the cookie crumbs and stir to combine. The cookie crumbs will not turn completely pink—this is expected and creates the desired crunchy two-toned texture.
• Transfer the strawberry crunch mixture to the prepared baking sheet, spread to a thin even layer, and bake for 8–10 minutes or just until lightly golden. Remove from the oven and allow to cool completely while preparing the cream cheese filling.
• Rinse the strawberries under cool water and pat them very dry. Cut in half lengthwise (removing the green tops) and place on a serving platter with the sliced side facing up.
• Beat the cream cheese in a large bowl with a handheld mixer on medium speed for 1–2 minutes until smooth and creamy.
• Add the powdered sugar, beat on low until incorporated, then add the heavy cream, vanilla extract, and salt. Beat for an additional 1–2 minutes until light and creamy.
• Dollop a 1½ teaspoon amount of the cream cheese filling onto the cut surface of each strawberry. Alternatively, transfer the filling to a piping bag fitted with a tip for decorative serving.
• Once all strawberries are topped with filling, sprinkle generously with the cooled strawberry crunch topping and serve immediately.