Strawberry Crunch Poke Cake

1 box white or vanilla cake mix (plus ingredients listed on the box)

1 box (3 oz) strawberry gelatin (Jell-O)

1 cup boiling water

1/2 cup cold water

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 tub (8 oz) whipped topping (Cool Whip), thawed

1 package (14.3 oz) Golden Oreos

1/4 cup freeze-dried strawberries

1/2 cup unsalted butter, melted

Prepare the Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Prepare the cake mix according to the package instructions and bake in the prepared pan. Allow the cake to cool completely.

Make the Gelatin:

In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir in 1/2 cup of cold water.

Poke the Cake:

Using the handle of a wooden spoon, poke holes all over the cooled cake. Pour the prepared gelatin evenly over the cake, ensuring it fills the holes. Refrigerate the cake for at least 2 hours.

Prepare the Cream Cheese Topping:

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the thawed whipped topping until well combined. Spread the mixture evenly over the chilled cake.

Make the Strawberry Crunch Topping:

In a food processor, pulse the Golden Oreos and freeze-dried strawberries until they form coarse crumbs. Add the melted butter and pulse a few more times until the mixture is combined and resembles wet sand.

Add the Crunch Topping:

Sprinkle the strawberry crunch mixture evenly over the top of the cake.

Serve:

Refrigerate the cake for at least 1 hour before serving to allow the topping to set. Slice and serve chilled.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Chilling Time: 3 hours | Total Time: 4 hours | Servings: 12 servings