Strawberry Crunch Layer Dessert

Topping

1. Add the Oreos into the food processor and pulse until the cookies are completely crumbs.
2. Remove half of the crumbs and set them aside.
3. Add in the strawberries and pulse until the freeze-dried strawberries are broke down and mostly powder.
4. Combine the golden Oreo crumbs with the strawberry coated crumbs and set aside.

Crust

1. Spray the bottom of a 9x13 glass pan with nonstick baking spray.
2. Add the Oreos to a food processor and pulse until the cookies are completely crumbs.
3. Add the melted butter to the food processor and pulse until the butter coats all of the crumbs.
4. Pour the crumbs into the prepared pan and firmly and evenly press the crumbs into the bottom of the pan.
5. Place in the fridge to set up while working the cheesecake layer.

Cheesecake

1. In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth.
2. Add in the granulated sugar and the instant vanilla pudding mix. Beat until incorporated.
3. Add in the vanilla extract and add the heavy whipping cream in 1/4 cup increments and beat until each addition is combined before adding the next. Beat the mixture until stiff peaks form.
4. Add dollops of cheesecake all over the top of the chilled crust. Spread evenly using an offset spatula.
5. Add dollops of the strawberry pie filling on top of the cheesecake layer. Spread the strawberry gel out evenly.
6. Place back in the fridge to chill while working on the whipped cream.

Whipped cream

1. Add the heavy whipping cream, instant vanilla pudding mix, and powdered sugar to a large mixing bowl. Beat on medium until stiff peaks form.
2. Add dollops of whipped cream on top of the strawberry pie filling. Spread out evenly. Don't worry if the pie filling slightly gets mixed into the whipped cream.
3. Sprinkle the strawberry crunch topping on top of the whipped cream.
4. Place in the freezer or fridge to set up for at least 4 hours. I prefer to cut and remove the slices while they're frozen and then let them sit for 30 minutes at room temperature until softened.
5. Cover with plastic wrap and store in the fridge or freezer.