Description
A no-bake dessert featuring a golden Oreo crust layered with tangy berry jello, silken cream cheese, and whipped cream. Celebrate summer with a colorful, refreshing treat that’s light yet indulgent.
Ingredients
36 Golden Oreo cookies
1/2 cup unsalted melted butter
2 Tablespoons red, white, and blue sprinkles (optional)
6 oz. sweetened blueberry gelatin
1 1/2 cups cold Greek yogurt
1 1/2 cups fresh blueberries
8 oz. cream cheese (softened)
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1 3/4 cups whipped cream
6 oz. strawberry Jell-O
1 1/4 cups boiling water
3/4 cup iced water
4 cups sliced strawberries
Instructions
Crush 36 Golden Oreos into fine crumbs using a food processor or a plastic bag and rolling pin.
Press the crumb mixture into a 9×13-inch dish. Melt 1/2 cup butter and stir into the crumbs before pressing.
Whisk blueberry gelatin packets with 1 1/2 cups boiling water (not listed in original, substitute as needed) until dissolved. Stir in Greek yogurt, blueberries, and 1 1/2 cups cold water. Pour over the crust and refrigerate for 1 hour.
Beat cream cheese with 1/2 cup powdered sugar and vanilla until smooth. Fold in half the whipped cream gently. Spread over set jello layer.
Prepare strawberry Jell-O with boiling and iced water as per package instructions. Add sliced strawberries and remaining whipped cream. Pour over cream cheese layer. Chill for at least 2 hours before slicing into 8 servings.
Notes
Use halal-certified cream cheese if needed. Store refrigerated for up to 48 hours. Top with remaining sprinkles before serving. Substitute Greek yogurt with coconut yogurt for a vegan option.
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- Calories: 280
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg