Strawberry Shortcake Oreo Balls {with strawberry crunch crumble topping}

These strawberry shortcake Oreo balls are the perfect easy, no bake treat. Covered in a strawberry crunch crumble topping, they will blow you away with how delicious they are!

These strawberry shortcake covered golden Oreo balls (also called Oreo truffles) are so easy to make with just six ingredients. There’s no baking required either! They are dipped in vanilla candy coating and then rolled in strawberry crunch crumble.

If you’re wondering what strawberry crunch crumble topping is, it is very similar to the topping on a Good Humor strawberry shortcake popsicle. I also love this strawberry crunch crumble topping on top of strawberry shortcake fruit salad and on fresh strawberries to make strawberry crunch covered strawberries! It is just so good.

What ingredients are needed?

Start writing your grocery list or check your pantry because this is what you’ll need for the recipe:

• Golden Oreos: Make sure you get Golden Oreos and not Lemon Oreos (both come in a yellow package). I recommend just the regular Golden Oreos, not the double stuffed or thin variety for this recipe.
• Whipped cream cheese: You can also use regular cream cheese that has been softened at room temperature but I personally think the whipped cream cheese is easier to work with.
• Instant French vanilla pudding: You’ll want to make sure to get the instant variety and NOT the cook and serve. I think French vanilla has a better taste over regular vanilla for the strawberry crunch crumble topping. Do not prepare the mix.
• Freeze dried strawberries: I used just a few, maybe about 6 freeze dried slices.
• Strawberry gelatin mix: Do not prepare the mix.
• Vanilla coating: Mine was called “vanilla candy coating” and I used 3-4 ounces.

You will also need a food processor, baking sheet, wax paper, and cooking spray.

Tips for this recipe

• If you’re wondering what to do with leftover pudding mix (besides just pudding) try this copycat Bob Evans banana bread with pudding mix.
• Make sure you use instant pudding mix for this recipe. Do not prepare the mix.
• Avoid microwaving the candy coating. See my note below about how to make your own double boiler if you don’t have one.
• If the vanilla candy seems too thick, add 1-2 tablespoons of half-and-half after reducing the heat to low. Stir well.
• Be sure to chill the Oreo balls in the freezer before dipping them.
• Don’t use reduced fat cream cheese, it isn’t the right consistency.

How to store this recipe

You can store these Oreo balls in an air tight container in your fridge for 2 to 3 days.

A note about vanilla coating

I’ve found that vanilla candy coating works best for this recipe. Using a double boiler is always best for melting candy coating. Many packages of melting wafers or candy coating will claim you can melt in the microwave but the coating can get scorched or melt unevenly.

If you don’t have a double boiler, you can use a larger pot and a smaller pot. Fill a larger pot about half way with water and then spray the smaller pot with non-stick spray. Add the vanilla coating bars and let it melt over medium heat while stirring frequently.

If the vanilla candy seems too thick, reduce the heat, add 1-2 tablespoons of half and half and stir well.

How to make strawberry shortcake Oreo balls with strawberry crunch crumble

To make this recipe, first find and measure out your ingredients. You will need:

• 36 Golden Oreos (reserve ⅓ cup after crushing for the crumble topping)
• 1 container of whipped cream cheese (about 8 ounces)
• 3-4 ounces of vanilla candy coating
• 3 tablespoons of French vanilla instant pudding mix (do not prepare)
• 3 tablespoons of strawberry gelatin mix (do not prepare)
• 1 tablespoon of freeze dried strawberries

1. Begin by running 36 Golden Oreos through a food processor. Set aside ⅓ cup of Oreo crumbs in a small mixing bowl. Add the remaining to a large mixing bowl.
2. Use a large spoon to stir in the cream cheese with the Oreo crumbles in your larger bowl. I patted it in, stirred, and then repeated until it was well mixed.
3. Line a baking sheet with wax paper and spray well with non-stick spray. Using your hands, form balls (about 1 ½ tbsp). Put them in your freezer to chill for about 15 minutes. I chilled mine on the baking sheet.
4. Retrieve your small bowl of Oreo crumbles. Run your freeze strawberries through your food processor. Add them to the bowl.
5. Next, add 3 tablespoons of French vanilla pudding mix (unprepared) and 3 tablespoons of strawberry gelatin mix (unprepared). Stir well.
6. Preferably in a double boiler, heat and melt your vanilla coating (stir frequently). If it seems thick, try adding 1 to 2 tablespoons of half-and-half after reducing the heat. Stir well.
7. Using a fork or skewer, dip your Oreo balls one at a time into the vanilla coating and then dip in the Oreo crumbles, gelatin, and pudding mix right after.
8. Set the dipped Oreo balls on the wax paper to set. Continue until all have been dipped.
9. Let them set for 20-30 minutes in the refrigerator and then serve.

If you enjoyed this recipe, you might also like:

• Strawberry Crunch Covered Strawberries
• Strawberry Shortcake Fruit Salad with Crumble Topping
• Creamsicle Covered Strawberries
• Chocolate & Oreo Crumble Covered Strawberries

Don’t forget to share this recipe on social media or pin it to your desserts board on Pinterest!