Strawberry Crunch Cheesecake Cones

Ingredients:

For the Cone and Crumble:

• 12 sugar cones
• 20 vanilla Oreos, crushed
• 8 tbsp butter

For the Filling:

• 16 oz cream cheese
• ½ cup sugar
• 2 tbsp powdered sugar
• 1 tsp vanilla
• 8 oz cool whip

For the Strawberries:

• 1 lb strawberries, fresh or frozen
• ½ cup sugar
• ¼ cup lemon juice
• ¼ cup corn starch
• 2 tbsp water

For the Glaze:

• 2 cups powdered sugar
• 5 tbsp milk
• ½ tsp vanilla

Instructions:

Crumble:

1. Finely crush the Oreos in a food processor. Mix in melted butter and pulse to combine.
2. Place the mixture into a baking dish and bake at 375°F for 5 minutes.
3. Remove from oven and mix in a package of strawberry Jell-O.

Cheesecake Filling:

1. In a mixing bowl, beat 16 ounces of cream cheese on high until light and fluffy.
2. Mix in ½ cup sugar, 2 tablespoons powdered sugar, and 1 ½ teaspoon vanilla extract until well combined.
3. Add 8 ounces of cool whip and mix until smooth.

Strawberries:

1. Option 1: Wash, hull, and slice fresh strawberries. Sprinkle with sugar.
2. Option 2: In a saucepan, warm strawberries over medium heat. Add sugar, lemon juice, water, and corn starch. Cook until thickened.

Glaze:

1. Mix powdered sugar, milk, and vanilla extract in a medium-sized bowl.

Assembly:

1. Dip sugar cones into the glaze, covering the top section.
2. Roll cones in the crumble mixture until evenly coated.
3. Place cones on a cookie sheet to dry.
4. Pipe cream cheese filling into cones.
5. Top with strawberry mixture or fresh strawberry chunks.
6. Drizzle with glaze.
7. Store in the fridge until ready to serve.