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Ingredients
Scale
- 15.25 ounce box white cake mix
- 3 ounces strawberry jello mix
- 1 cup water
- ½ cup vegetable oil
- 3 egg whites
- 16 ounces whipped topping thawed
- 12 golden oreos cream and cookies separated, cookies crushed
- 1 ounce freeze-dried strawberries pulverized
- 4 tablespoons salted butter melted
Instructions
- Preheat the oven to 350 degrees F., spray a 9×13-inch baking dish with non-stick baking spray, and set aside.
- In a large bowl, combine the cake mix, jello mix, water, oil, and egg whites. Mix for 30 seconds, then beat on medium-low speed for 2 minutes until well combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- Prepare the crunch topping by mixing the crushed cookies, pulverized freeze-dried strawberries, and melted butter in a medium bowl.
- Stir to combine until the mixture resembles crumbs.
- Spread the whipped topping over the cooled cake and smooth it out, then sprinkle the crunch topping on top. Slice and serve.
Notes
Ensure the cake is completely cooled before adding the whipped topping for the best presentation.
You can use different flavors of jello for a variation in taste.
Store leftover cake in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 54 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 260
- Sugar: 25g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg