Strawberry Lasagna

Crust

1. Add the golden Oreos into a food processor or blender. Pulse/blend into fine crumbs.
2. Pour in the melted butter and continue to pulse/blend until the butter has coated all of the crumbs.
3. Pour the crust mixture into a 9×13 baking dish.
4. Firmly and evenly press the cookie crumbs into the bottom of the baking dish.
5. Place in the refrigerator to firm up while preparing on the next layer.

Strawberry Sauce

1. Place the fresh strawberries and sugar in a medium saucepan. Place over medium heat and cook for 10 to 13 minutes until the strawberries break down and the mixture thickens.
2. Let cool to room temperature.

Cheesecake Layer

1. In a large mixing bowl, add the cream cheese. Beat with a hand mixer on medium speed until creamy. Scrape down the sides of the bowl.
2. Add in the powdered sugar and beat until combined.
3. Add in the vanilla extract and heavy whipping cream 1/4 cup at a time and mix until each addition is combined before adding the next.
4. Once all of the heavy whipping cream is incorporated, turn the hand mixer to medium/high speed and beat until a thick, creamy mousse forms, about 2 to 3 minutes.
5. Spread the cheesecake mixture on top of the crust using an angled spatula. Make sure to spread the layer all the way to the edges.

Strawberry Jello Layer

1. In a medium bowl, add the jello mix and boiling water. Stir until the jello is completely dissolved.
2. Pour in the cold water and stir until combined.
3. Let the jello cool on the counter for 10 minutes. It will be runny.
4. Add the whipped topping into the cooled jello. Using a whisk, mix the strawberry jello and whipped topping until completely incorporated.
5. Add the strawberry layer in dollops on top of the cheesecake layer. Using an angled spatula, spread the strawberry layer evenly on top of the cheesecake layer.
6. Place in the fridge and chill for 45 minutes.
7. Once the strawberry jello layer is chilled, spoon the strawberry sauce on top of the jello layer. Don’t pour the sauce as it will form holes in the layer beneath it.

Whipped Cream

1. In a large mixing bowl, add in the heavy whipping cream and powdered sugar. Using a hand mixer, beat on low speed until soft peaks form. Once soft peaks form, turn the hand mixer up to medium speed and continue to beat until stiff peaks form.
2. Add dollops of the whipped cream on top of the strawberry sauce. Using an angled spatula, spread the whipped cream evenly on top and to the edges of the pan.
3. Cover the dessert lasagna with plastic wrap and place in the fridge overnight until set.
4. Cut and serve.