Mini Strawberry Crunch Cakes

Directions

1. Preheat oven to 350 degrees F.
2. Prepare vanilla cake according to instructions and bake in a sheet pan (Avoid making the cake too thick, or it will not fit in the ramekins).
3. Add heavy cream to a mixing bowl and beat with electric mixer until stiff peaks form.
4. Add cream cheese, powdered sugar, and vanilla extract and beat again until smooth.
5. Refrigerate frosting until cakes are ready to assemble.
6. Add vanilla sandwich cookies to a sandwich bag, do not remove cream from cookies.
7. Crush cookies to your desired fineness. (We found that keeping bigger pieces makes for a better crunch).
8. Add crushed cookies to a bowl, then add gelatin and melted butter.
9.  Mix until the cookies and gelatin are both well coated.
10. Transfer to a parchment paper lined baking sheet and press mixture down to for even baking.
11. Bake for around 8 minutes.
12. Set aside to cool, then crush mixture into crumbs.
13. Using your ramekins, scoop out cake from sheet pan. Pack cake lightly into ramekin using a spoon.
14. Top cake with  chopped strawberries and smooth with a spoon.
15. Add frosting, then smooth from edge to edge with a knife.
16. Dip ramekin in strawberry crunch.
17. Serve immediately or refrigerate until ready to enjoy.