Strawberry Lasagna

👩‍🍳 Instructions

1. 1

   For the Crust: Pulse golden Oreo cookies in a food processor until fine crumbs form. In a bowl, combine crumbs with melted butter. Press firmly into the bottom of a 9x13 inch baking dish. Freeze for 10-15 minutes.
2. 2

   For the First Cheesecake Layer: In a large bowl, beat softened cream cheese until smooth. Add granulated sugar, 1/2 cup powdered sugar, milk, and 1 teaspoon vanilla extract; beat until fluffy and well combined. Gently fold in half of the thawed Cool Whip. Spread evenly over the chilled crust.
3. 3

   For the Strawberry Cheesecake Layer: In a separate bowl, dissolve strawberry Jell-O mix in 1/2 cup hot water; stir until completely dissolved. Stir in 1/2 cup cold water and let cool slightly. To the remaining cream cheese mixture (or if making fresh, repeat steps for plain layer and divide), add the cooled Jell-O liquid; beat until combined and pink. Gently fold in the finely diced fresh strawberries and the remaining half of the thawed Cool Whip. Carefully spread this mixture over the plain cheesecake layer.
4. 4

   Chill and Top: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.
5. 5

   For the Topping and Garnish: Just before serving, in a very cold bowl, combine heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract. Beat on high speed until stiff peaks form. Spread over the set lasagna and garnish with fresh sliced strawberries. Serve chilled.