Ingredients:
Crust and topping:
48 Golden Oreo cookies-ground whole with the filling
½ cup unsalted butter-melted
1 oz. freeze dried strawberries- coarsely crushed
Strawberry Jello Filling:
32 oz. fresh strawberry-sliced
1 (3 oz.) pack strawberry flavored gelatin (like Jell-O)
Whipped Cream:
3 cups heavy whipping cream
¾ cup powdered sugar
1 teaspoon vanilla
Cream Cheese Filling:
12 oz. cream cheese-room temperature
½ cup (1 stick) unsalted butter-room temperature
1 cup powdered sugar
1 teaspoon vanilla
Instructions:
-First, make the strawberry filling. In a large saucepan, place sliced strawberries, sprinkle with dry strawberry Jello powder and stir gently with a rubber spatula to evenly coat the berries.
-Heat over medium-low heat for 2-3 minutes, stirring gently with the spatula.
-Heat just until the gelatin completely dissolves in strawberry juice (do not cook them too long or the strawberry will become mushy). Set aside to cool.
To make the crust:
-Place whole Oreo cookies with the filling in a food processor and pulse into fine crumbs. Stir in melted butter, until all crumbs are evenly moistened.
-Reserve ¼ of the mixture for topping, and the remaining mixture press in the bottom of the 9 x 13 inches dish. Place in the fridge or freezer.
To make the filling:
-First, mix cold heavy whipping cream with 1 teaspoon vanilla until soft peaks form. Add ¾ cup powdered sugar and continue mixing, until stiff peaks form. Set aside. You should get about 6-6 ½ cups of whipped cream. You can substitute whipped cream with refrigerated Cool Whip if desired.
-In a large bowl, cream softened butter, cream cheese, and vanilla. Mix in powdered sugar. Finally, fold in prepared whipped cream.
-Spread ½ of the cream cheese-whipped cream mixture over Oreo crust. Place in the freezer for 10 minutes.
-Spoon strawberry filling over the cream cheese layer, smooth the top, and place in the freezer for 10-15 minutes (until the Jello has set).
-Spread remaining cream cheese filling over the strawberry layer. Smooth the top and refrigerate for 4 hours or preferably overnight.
-To make the strawberry crunch topping, stir reserved Oreo crumbs with coarsely crushed freeze-dried strawberries and sprinkle on top.
-Serve cold from the fridge. Store leftovers in the fridge for up to 5-6 days.