Red, White and Blue Dessert
Prep Time: 60 minutes
Total Time: 5 to 6 hours to set.
Servings: 12 to 16
Make the best light and refreshing sweet treat of the summer. Yum!
Ingredients:
For Crust
36 Golden Oreo cookies
½ cup unsalted butter, melted
For Strawberry Layer
4.5 Oz. Strawberry Jello
2/3 cup boiling water
¾ cup Strawberry Greek Yogurt
1 cup Strawberries, diced
2 ¼ cups Cool Whip
For the Cheesecake Layer
½ cup unsalted butter, softened
1 cup powdered sugar
8 oz. cream cheese, softened
1 ½ teaspoon vanilla
1 ¼ cup Cool Whip
For Blueberry Layer
4.5 oz. Blue Berry Jello
2/3 cup boiling water
½ cup blueberry Greek yogurt
1 cup blueberries
2 ¼ cups Cool Whip
For the Topping
2 ½ cups Cool Whip
6 oz. white chocolate bar
½ cup blueberries
½ cup strawberries, diced
For Crust
36 Golden Oreo cookies
½ cup unsalted butter, melted
For Strawberry Layer
4.5 Oz. Strawberry Jello
2/3 cup boiling water
¾ cup Strawberry Greek Yogurt
1 cup Strawberries, diced
2 ¼ cups Cool Whip
For the Cheesecake Layer
½ cup unsalted butter, softened
1 cup powdered sugar
8 oz. cream cheese, softened
1 ½ teaspoon vanilla
1 ¼ cup Cool Whip
For Blueberry Layer
4.5 oz. Blue Berry Jello
2/3 cup boiling water
½ cup blueberry Greek yogurt
1 cup blueberries
2 ¼ cups Cool Whip
For the Topping
2 ½ cups Cool Whip
6 oz. white chocolate bar
½ cup blueberries
½ cup strawberries, diced
Directions:
For the Oreo Crust
Ground Oreo cookies with their filling in a food processor into fine crumbs.
Stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9" x 13" x 2" dish, set in the freezer to firm while making next layer.
For the Strawberry Layer
In a large heat proof bowl pour strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
Whisk in ¾ cup cold strawberry Greek yogurt to combine, then stir in diced strawberries.
Add 2 ¼ cups Cool Whip and mix to combine evenly.
Pour the mixture over Oreo crust layer and smooth the top.
Place in the freezer for 25 to 30 minutes to set.
For the Cheesecake Layer
In a bowl cream together ½ cup butter, 8 oz. cream cheese, 1 cup powdered sugar and vanilla until smooth.
Add 1 ¼ cup Cool Whip and mix to combine.
Spoon over strawberry layer and gently spread into an even layer.
Place in the freezer for 10 minutes to firm.
For the Blueberry Layer
In a large bowl pour blue berry Jello, add 2/3 cup boiling water and stir to dissolve completely.
In a food processor pulse blueberry Greek yogurt and fresh blueberries.
Then, pour the mixture in the Jello and whisk to combine.
Add 2 ¼ cups Cool Whip and mix until combine evenly.
Pour the mixture over cream cheese layer and smooth the top.
For the Topping
Refrigerate until set, then spread 2 ½ 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, then refrigerate for 2 more hours before serving, or overnight.
Garnish with fresh blueberries and diced strawberries before serving. Enjoy!
For the Oreo Crust
Ground Oreo cookies with their filling in a food processor into fine crumbs.
Stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9" x 13" x 2" dish, set in the freezer to firm while making next layer.
For the Strawberry Layer
In a large heat proof bowl pour strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
Whisk in ¾ cup cold strawberry Greek yogurt to combine, then stir in diced strawberries.
Add 2 ¼ cups Cool Whip and mix to combine evenly.
Pour the mixture over Oreo crust layer and smooth the top.
Place in the freezer for 25 to 30 minutes to set.
For the Cheesecake Layer
In a bowl cream together ½ cup butter, 8 oz. cream cheese, 1 cup powdered sugar and vanilla until smooth.
Add 1 ¼ cup Cool Whip and mix to combine.
Spoon over strawberry layer and gently spread into an even layer.
Place in the freezer for 10 minutes to firm.
For the Blueberry Layer
In a large bowl pour blue berry Jello, add 2/3 cup boiling water and stir to dissolve completely.
In a food processor pulse blueberry Greek yogurt and fresh blueberries.
Then, pour the mixture in the Jello and whisk to combine.
Add 2 ¼ cups Cool Whip and mix until combine evenly.
Pour the mixture over cream cheese layer and smooth the top.
For the Topping
Refrigerate until set, then spread 2 ½ 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, then refrigerate for 2 more hours before serving, or overnight.
Garnish with fresh blueberries and diced strawberries before serving. Enjoy!
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