No Bake Strawberry Jello Lasagna

No Bake Strawberry Jello Lasagna

Photo by Bonnie O.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Oreo Crust:

  • 36

    Golden Oreo cookies

  • 1/2

    cup unsalted butter-melted

  • For Strawberry Cheesecake Layer:

  • 8

    oz. cream cheese-softened

  • 1/2

    cup unsalted butter-softened

  • 1

    cup powdered sugar

  • 1 1/4

    cup whipped cream

  • 1 1/3

    cup diced fresh strawberries (about 5.5 oz.)

  • For Strawberry Jello Layer:

  • 3

    oz. strawberry flavored gelatin (like Jello)

  • 1/2

    cup boiling water

  • Strawberry Greek yogurt

  • 4

    cups whipped cream

  • For Topping:

  • 2-3

    cups whipped cream

  • 4-5

    oz. white chocolate bar to make the curls

Directions

To make the crust ground whole Oreo cookies with the filling in a food processor 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. Place in the fridge. In a large bowl place strawberry Jello, add ½ cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combine. Add 4 cups whipped cream and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top. Refrigerate for 2-3 hours until set. Spread 2 cups whipped cream on top. To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight. Store in the fridge.

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