Strawberry Lush
Strawberry lush is a cool, creamy dessert with layers of Golden Oreo crust, cheesecake filling, whipped topping, and fresh strawberries. It’s no-bake, easy, and irresistible.
Servings: 12
Equipment
- Baking Dish 9 x 13-Inch
Ingredients
For the Crust
- 24 Golden Oreos
- 5 Tablespoons butter
- butter melted or shortening, for greasing
For the Filling
- 1 Box strawberry gelatin 3-Ounce
- ¾ Cup water boiling
- ½ Cup water ice cold
- 16 Ounces cream cheese at room temperature
- 1 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 24 Ounces whipped topping thawed
For the Topping
- 16 Ounces strawberries fresh, diced
Instructions
- Grease the bottom of a 9 x 13-inch baking dish or pan with butter or shortening. Set aside.
Make the Crust
- Crush the Golden Oreos in a food processor at high speed, then slowly pour the butter into the processor while it runs at low speed until the crumbs start to clump together.
- Pour the crumbs into the greased pan and press them firmly into the bottom of the pan.
- Freeze the crust for at least 20 minutes or until firm.
Make the Filling Layers
- While the crust is freezing, combine the strawberry gelatin and boiled water in a large bowl and whisk until the gelatin is dissolved.
- Pour the cold water into the gelatin mixture slowly while whisking until combined.
- Fold in a third of the thawed whipped topping carefully so it doesn’t deflate until it is thoroughly mixed. Put the mixture in the fridge while you make the cheesecake layer.
- In a separate large bowl, add the cream cheese, powdered sugar and vanilla extract, and mix with an electric mixer until smooth.
- Add another third of whipped topping and mix at low speed until combined.
Assemble the Dessert
- Spoon the cheesecake filling over the frozen crust and spread it out evenly.
- Take the gelatin mixture out of the fridge and stir to make sure the gelatin hasn’t separated on the bottom.
- Pour the gelatin whipped topping mixture over the cheesecake layer.
Chill the Dessert
- Cover the dessert with plastic wrap, and chill for at least 4 hours or until the gelatin layer is completely set.
Add the Toppings
- When you’re ready to serve, spread the remaining third of the whipped topping on top of the dessert and smooth it out.
- Top with the diced strawberries and serve chilled.
Notes
Allow ample chill time: Let each layer of this easy dessert set fully before adding the next so they stay distinct and firm. Make sure the gelatin is cool or at room temperature before adding the whipped topping to keep it from separating. Chilling it in the fridge while you make the cheesecake layer will also help keep it from separating.
Use room temperature cream cheese: This makes the filling smoother and easier to mix. The cream cheese needs to be free of lumps before adding the whipped topping to avoid a lumpy dessert.
Stir gelatin before pouring: Make sure the gelatin hasn’t separated before adding it to the cheesecake layer.
Making the crust: Use the flat bottom of a glass or measuring cup to firmly press the crumbs into the baking dish. When the crumbs are firmly packed, the crust is less likely to fall apart when you slice the dessert.
Use room temperature cream cheese: This makes the filling smoother and easier to mix. The cream cheese needs to be free of lumps before adding the whipped topping to avoid a lumpy dessert.
Stir gelatin before pouring: Make sure the gelatin hasn’t separated before adding it to the cheesecake layer.
Making the crust: Use the flat bottom of a glass or measuring cup to firmly press the crumbs into the baking dish. When the crumbs are firmly packed, the crust is less likely to fall apart when you slice the dessert.
Nutrition
Calories: 458kcal | Carbohydrates: 52g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 40mg | Sodium: 294mg | Potassium: 196mg | Fiber: 1g | Sugar: 42g | Vitamin A: 564IU | Vitamin C: 22mg | Calcium: 98mg | Iron: 1mg
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