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Strawberry Lush Recipe

Strawberry Lush

Wholesome Cove
This Strawberry Lush recipe stacks four distinct layers into one chilled 9x13 dish: a buttery Golden Oreo crust, a thick no-bake cheesecake filling, a pink strawberry Jell-O layer studded with fresh diced berries, and a cloud of whipped topping.
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Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 410 kcal

Equipment

Ingredients
  

For the Crust

  • 1 package Golden Oreo cookies - about 14 oz or 400g, crushed into fine crumbs (roughly 3 cups of crumbs)
  • 8 tablespoons unsalted butter - 113g, melted
  • 1/4 teaspoon fine salt

For the Cream Cheese Layer

  • 2 blocks full-fat cream cheese - 8 oz or 226g each, softened to room temperature
  • 1 cup powdered sugar - 120g
  • 1 cup heavy whipping cream - 240ml, cold
  • 1 teaspoon pure vanilla extract

For the Strawberry Layer

  • 1 box strawberry Jell-O - 3 oz or 85g
  • 3/4 cup boiling water - 180ml
  • 3/4 cup cold water with ice cubes - 180ml
  • 1 1/2 cups fresh strawberries - about 250g, hulled and diced small
  • 1 container whipped topping - 8 oz or 226g, such as Cool Whip, thawed

For the Topping

  • 1 container whipped topping - 8 oz or 226g, thawed
  • 1/2 cup fresh strawberries - about 85g, sliced, for garnish

Instructions
 

  • Crush the Golden Oreos in a food processor until they become fine, sandy crumbs. Pour in the melted butter and salt, then pulse until evenly moistened like wet sand.
  • Press the mixture firmly and evenly into the bottom of a 9x13-inch dish using the flat bottom of a glass. Freeze for at least 15 minutes.
  • Beat the softened cream cheese and powdered sugar on medium speed until completely smooth, about 2 minutes. Add the cold heavy cream and vanilla, then beat on medium-high until thick and holding soft peaks, 2 to 3 minutes.
  • Spread the cream cheese layer evenly over the chilled crust with an offset spatula, working gently. Return the dish to the fridge.
  • Whisk the strawberry Jell-O powder into the boiling water until fully dissolved, about 2 minutes. Add the cold water with ice cubes and stir until the ice melts and the mixture feels cold.
  • Refrigerate the gelatin for 20 to 30 minutes, until cold and just barely starting to thicken but not set.
  • Fold in the diced strawberries and one 8-ounce container of whipped topping until the color is even and no white streaks remain.
  • Pour the strawberry mixture evenly over the cream cheese layer and spread gently to the edges with a clean spatula. It will look slightly loose, which is normal.
  • Cover the dish tightly with a lid or plastic wrap and refrigerate for at least 4 hours, or overnight for the cleanest slices.
  • Spread the second 8-ounce container of whipped topping over the top in an even layer. Arrange sliced strawberries over the top just before serving.
  • Cut into 12 squares with a knife wiped clean between cuts, and serve cold.

Notes

  • Soften the cream cheese fully: Cold cream cheese leaves lumps that never fully smooth out, so leave it on the counter for an hour before starting.
  • Cool the gelatin before folding: Folding whipped topping into warm Jell-O causes it to separate into a watery layer. Chill the gelatin until it's cold and syrupy first.
  • Pat the strawberries dry: Diced fresh berries release juice that thins the layers. Blot them with a paper towel before folding them in.
  • Pack the crust hard: A loosely pressed crust falls apart when you cut it, so press it down with real force using a flat glass.
  • Don't rush the chill: Four hours is the minimum, but the layers cut noticeably cleaner after a full overnight rest.
  • Wipe the knife between cuts: A clean blade gives you sharp, defined layers instead of dragging one color into the next.
  • Add the top berries last: Sliced strawberries weep juice over time, so garnish right before serving to keep the top looking fresh.
  • Storage: Cover tightly and store in the fridge for up to 3 days. The crust softens after that as berry juice works down through the layers.
  • Freezer: You can freeze it for up to 1 month, wrapped well. The texture of the whipped and jello layers changes slightly once thawed, becoming a bit softer.
  • Make-ahead: Build the dessert through the strawberry layer, chill overnight, then add the top whipped topping and fresh berries the day you serve it.

Nutrition

Serving: 1SliceCalories: 410kcalCarbohydrates: 36gProtein: 4gFat: 28gSaturated Fat: 17gCholesterol: 65mgSodium: 230mgSugar: 26g
Keyword cream cheese dessert, layered dessert, no bake dessert, strawberry jello dessert, strawberry lush
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