STRAWBERRY CRUNCH TOPPING
MAKE THE STRAWBERRY CRUNCH
Preheat oven to 350°F.
To one bowl, add the instant vanilla pudding and to another bowl, add the strawberry jello. Then to each bowl, add 1/4 cup of butter and 1/4 cup of all purpose flour. Mix each one until a thick paste/dough forms.
Combine the two doughs just a bit so they're swirled into each other but don't mix too much.
Spread flat on a baking sheet lined with parchment paper and pop in the oven to bake for 8 to 10 minutes.
Take it out of the oven and allow it to cool down to room temp. For faster chilling, transfer to the freezer for 15 to 20 minutes.
Then crumble it up with your hands really well until it looks like strawberry crunch crumble. Set aside.
MAKE THE SOFT SERVE
Add the heavy cream and vanilla extract to a bowl and using an electric whisk, beat on medium-high heat until stiff peaks form. Once you have whipped cream, it is ready to go.
To a stand mixer fitted with the paddle attachment, add the whipped cream and vanilla ice cream. Mix until incorporated together and smooth.
ASSEMBLE
To to the bottom of a cup, fill the cup halfway with soft serve and add strawberry sauce, chopped oreos, and the strawberry crunch.
Fill the rest of the cup with soft serve and top it off with more strawberry crunch to enjoy!