Scale

Crust:

1 lb vanilla cream cookies (about 34 cookies), divided

6 Tbsp butter, melted

Filling:

1 small box (3.3 oz) strawberry gelatin

1 cup boiling water

2 (8 oz) bricks cream cheese, softened

¾ cup granulated sugar

2 cups heavy whipping cream

½ cup powdered sugar

10 strawberry wafer cookies (about 4 oz)

Topping:

Whipped topping (about half a small tub), thawed

Remaining vanilla cookies + strawberry wafers, crushed

Make the Crust:

Crush 26 vanilla cookies. Mix with melted butter until crumbly.

Press into a greased 10” springform pan. Freeze for 15 minutes.

Make the Filling:

Dissolve strawberry gelatin in boiling water. Let cool (don’t refrigerate).

Beat cream cheese and sugar until smooth.

In another bowl, whip cream and powdered sugar to stiff peaks.

Divide whipped cream: half into cream cheese, half into gelatin mixture.

Beat both until smooth.

Assemble:

Pour half of the strawberry mixture over the crust. Freeze 15 min.

Add the cream cheese mixture on top.

Finish with the remaining strawberry mixture.

Topping:

Crush remaining cookies and wafers. Mix and sprinkle on top.

Optional: add a few drops of food coloring for extra strawberry flair.

Refrigerate for 4 hours or until set.

Serve:

Pipe whipped topping on top before serving for a stunning finish!