Ingredients for - Copycat Strawberry Shortcake Ice Cream Topping
How to cook deliciously - 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
