Description
A layered no-bake dessert featuring a Golden Oreo crust, a creamy lemon cheesecake filling, a vibrant raspberry gelatin layer, and a light whipped topping.
Ingredients
27 whole Golden Oreos
7 tablespoons salted butter (melted)
8 ounces cream cheese (softened)
1 cup powdered sugar
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 tub (8 oz) Cool Whip (thawed)
1 box (3 oz) raspberry gelatin
1 cup boiling water
2 cups frozen raspberries
1 tub (8 oz) Cool Whip (thawed)
Instructions
- Step 1: To make the crust, place the Golden Oreos in a food processor and process at high speed into fine crumbs.
- Step 2: Reduce the processor speed to low, slowly add the melted butter, and process until the crumbs clump together.
- Step 3: Press the crumb mixture firmly into a 9×13 baking pan and place it in the freezer for 20 minutes.
- Step 4: For the cheesecake layer, add the cream cheese, powdered sugar, lemon zest, and lemon juice to a large mixing bowl.
- Step 5: Use an electric hand mixer to beat the cheesecake ingredients together until smooth and free of lumps.
- Step 6: Add one tub (8 oz) of thawed Cool Whip to the cheesecake mixture and beat on low speed until just combined.
- Step 7: Spread the cheesecake mixture evenly over the frozen crust, ensuring it is spread tightly against the sides of the pan.
- Step 8: To make the Jello layer, add the raspberry gelatin powder to a mixing bowl with the boiling water. Whisk until the gelatin is completely dissolved.
- Step 9: Stir the frozen raspberries into the gelatin mixture. It will start to thicken quickly.
- Step 10: Working quickly, gently pour the raspberry gelatin mixture over the cheesecake layer and spread the raspberries out as evenly as possible.
- Step 11: Spread the remaining tub (8 oz) of thawed Cool Whip over the raspberry layer.
- Step 12: Cover the dish with plastic wrap or a lid and refrigerate for at least 8 hours, or overnight.
- Step 13: When ready to serve, cut into slices and garnish with extra cookie crumbs or fresh raspberries if desired.
Notes
Spreading the cheesecake layer tightly against the sides of the pan helps prevent the Jello layer from leaking down.
The Jello layer will thicken very quickly once the frozen raspberries are added. Be prepared to work fast to spread it.
For the best set, refrigerate the dessert for at least 8 hours, or overnight.
Serve the dessert chilled directly from the fridge.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American