Begin by breaking the strawberry sugar wafers into smaller pieces for easier processing. Pulse these wafers in a food processor until chunky, about 30 seconds. Transfer to a large mixing bowl.

Place the vanilla creme filled cookies in the food processor. Pulse for about 30 seconds until a chunky texture is achieved. The mixture should be crumbly but slightly coarse.

Pour the processed vanilla cookie crumbs into the bowl with the strawberry wafer crumbs. Gently mix with a spatula until evenly combined, creating a tempting visual and flavor harmony.

Transfer the mixed topping to an airtight container. Store in a cool, dry place for up to one month, or refrigerate for up to two months, or freeze for six months.