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!
36Golden Oreos(reserve ⅓ cup after crushing for the crumble topping)
1containerwhipped cream cheese (about 8 ounces)you can also use regular cream cheese that has been softened
3-4ouncesvanilla candy coating
3tablespoonsFrench vanilla instant pudding mix (do not prepare)
3tablespoonsstrawberry gelatin mix (do not prepare)
1tablespoonfreeze dried strawberries
Instructions
Run 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.
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.
Line a baking sheet with wax paper and spray well with non-stick spray. Using your hands form balls (about 1 ½ tablespoons). Put them in your freezer to chill for about 15 minutes. I chilled mine on the baking sheet.
Retrieve your small bowl of Oreo crumbles.
Next, add 3 tablespoons of French vanilla pudding mix (unprepared) and 3 tablespoons of strawberry gelatin mix (unprepared). Stir well.
Run your freeze dried strawberries through your food processor. Add them to the crumble mix.
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.
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.
Set the dipped Oreo balls on the wax paper to set. Continue until all have been dipped.
Let them set for 20-30 minutes in the refrigerator and then serve.
Notes
Be sure to chill your Oreo balls for at least 15 minutes in your freezer before dipping them in the candy coating.