Tips From Pips
Strawberry Cream Cheese No Bake Layer Cake
For the Crust:
1 package (40) Golden Oreo cookies
½ cup butter (one stick) - melted
Strawberry Cheesecake Layer:
½ cup butter (one stick)-softened
1 cup powdered sugar
8 oz. cream cheese-softened
1 ¼ cup whipped cream
2 cups diced fresh strawberries
For Strawberry Jell-O Layer:
3 oz. strawberry flavored gelatin
½ cup boiling water
1 cup strawberry Greek yogurt
4 cups whipped cream
2 cups whipped cream
(For homemade whipped cream, beat 3 ½ cups chilled heavy whipping cream with powdered sugar (to taste) until stiff peaks form.)
To make the crust ground whole Oreo cookies with the filling in a food processor or pound in a zip-locked plastic food storage bag to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13-inch dish, set in the freezer to firm while making cheesecake layer.
In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Using a rubber spatula, gently fold in diced strawberries and spread the mixture over chilled crust.
In a large bowl place strawberry Jell-O, add ½ cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combined. Add 4 cups whipped cream and mix until combined evenly. Pour the mixture over the cream cheese layer and smooth the top.
Refrigerate for 2-3 hours until set.
Spread 2 cups whipped cream on top. Store in the fridge.