I first made this recipe when my little sister, Sue, asked for it as her birthday treat a couple of years ago. The first time I made it, I put it together, per the recipe instructions, in a 9 x 13 glass baking dish. This time, I decided to use a spring form pan so that the beautiful layers were highlighted. This is a no-bake dessert from OMGChocolateDesserts.com. Takes a bit of preparation, but it’s totally worth it when the reception it gets is OMG! This is wonderful!
FOR THE OREO CRUST:
36 Golden Oreo Cookies
1/2 cup unsalted butter, melted
STRAWBERRY CHEESECAKE LAYER:
1/2 cup unsalted butter, softened
1 cup powdered sugar
8 ounces cream cheese, softened
1 1/4 cup whipped cream (can use Cool Whip if desired)
1 1/3 cup diced fresh strawberries
STRAWBERRY JELLO LAYER:
3 ounce box strawberry flavored gelatin
1/2 cup boiling water
1 cup strawberry Greek yogurt
4 cups whipped cream (can use Cool Whip if desired)
2-3 cups whipped cream (can use Cool Whip if desired)
4-5 oz. white chocolate bar to make the curls (optional)
To make the crust, grind whole OREO Cookies with the filling in a food processor to make fine crumbs. In a bowl, stir together 1/2 cup melted butter with the OREO crumbs until evenly moistened, then press the mixture in the bottom of 9×13 inch dish, set in the freezer to firm while making cheesecake layer.
In a bowl, cream together 1/2 cup softened butter, softened cream cheese and powdered sugar until smooth and creamy. Add 1 1/4 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 1/2 cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combined. Add 4 cups whipped cream and mixe until combined. Pour the mixture over the cream cheese layer and smooth the top.
Refrigerate 2-3 hours until set. Spread 2 cups whipped cream on top.
To make the curls, carefully draw a vegetable peeler across the broad surgace 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 refrigerator.