Copycat Strawberry Shortcake Ice Cream Topping

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.

2 . Stage

Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.

3 . Stage

Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.

4 . Stage

Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.

5 . Stage

Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined. Dotdash Meredith Food Studios