No-Bake Strawberry Jello Lasagna

Ingredients

For Oreo Crust:

 

36 Golden Oreo cookies ½ cup unsalted butter-melted

 

Strawberry Cheesecake Layer:

 

½ cup unsalted butter-softened 1 cup powdered sugar 8 oz. cream cheese-softened 1 ¼ 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) ½ cup boiling water 1 cup strawberry Greek yogurt 4 cups whipped cream

 

Topping:

 

2–3 cups whipped cream 4–5 oz. white chocolate bar to make the curls

 

 

Instructions

 

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 a 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 combined. Add 4 cups whipped cream and mix until evenly combined. 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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