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Strawberry Shortcake Freezer Pie

Strawberry shortcake freezer pie is a no-bake frozen strawberry cream pie with a golden Oreo-shortcake crumble crust, pink strawberry cream filling, and a strawberry crunch top. Slice-ready after freezing, it sets solid and layers creamy filling with a crisp, cookie-studded topping.
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Prep Time 25 minutes
freezing 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the shortcake crumble crust
  • 20 Golden Oreos or shortbread cookies, crushed
  • 4 tbsp butter, melted
For the strawberry cream filling
  • 2 cup fresh strawberries, hulled and pureed
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cup whipped topping, folded in
For the crunch topping
  • 15 Golden Oreos, crushed
  • 0.5 cup freeze-dried strawberries, crushed
  • 3 tbsp butter, melted
  • 1 fresh strawberries and extra whipped cream for garnish

Equipment

  • 1 9-inch pie dish

Method
 

Make and freeze the crust
  1. Mix the crushed Golden Oreos and melted butter until the crumbs look evenly coated, then press into a 9-inch pie dish to form a solid crust. Place in the freezer for 15 minutes to firm up.
Mix the strawberry cream filling
  1. Beat the cream cheese until smooth, then add the powdered sugar and vanilla and stir until combined. Stir in the strawberry puree until the mixture is uniform and pink.
  2. Fold the whipped topping into the strawberry cream mixture until no streaks remain. Pour the filling into the crust and smooth the top.
Press on the strawberry crunch topping
  1. Mix the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until the topping holds together when pressed. Press the crunch topping firmly onto the top of the pie so it adheres.
Freeze, slice, and garnish
  1. Cover the pie and freeze for at least 6 hours until solid. Let sit 5 minutes before slicing, then garnish with fresh strawberries and extra whipped cream.

Notes

For clean slices, run a thin warm knife under hot water between cuts, then wipe dry. Store covered in the freezer up to 2 weeks (no refrigeration thawing until serving). For a lighter option, use low-fat cream cheese and a lower-sugar whipped topping if available, keeping the strawberry puree measurements the same.