Ingredients
FOR OREO CRUST:
36 Golden Oreo cookies
½ cup unsalted butter-melted
FOR STRAWBERRY LAYER:
4.5 oz. strawberry flavored gelatin (like Jello)
2/3 cup boiling water
¾ cup strawberry Greek yogurt-cold
1 cup diced fresh strawberries
2 ¼ cups Cool Whip
CHEESECAKE LAYER:
½ cup unsalted butter-softened
1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ teaspoon vanilla
1 ¼ cup Cool Whip
FOR BLUEBERRY LAYER:
4.5 oz. berry blue gelatin (like Jello)
2/3 cup boiling water
½ cup blueberry Greek yogurt-cold
1 cup fresh blueberries
2 ¼ cups Cool Whip
TOPPING:
2 ½ –3 cups Cool Whip
6 oz. white chocolate bar or block-to make the curls
½ cup fresh blueberries
½ cup diced strawberries
OREO CRUST
To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 x 2-inch dish, set in the freezer to firm while making next layer.
STRAWBERRY LAYER:
In a large heath proof bowl place strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
Whisk in ¾ cup cold strawberry Greek yogurt until combine, then stir in diced strawberries. Add 2 ¼ cups Cool Whip and mix until combine evenly.
Pour the mixture over Oreo crust layer and smooth the top. Place in the freezer for 25-30 minutes to set.
CHEESECAKE LAYER:
In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, 1 cup powdered sugar and vanilla until smooth. Add 1 ¼ cup Cool Whip and mix to combine.
Spoon over strawberry layer and gently spread into an even layer. Place in the freezer for 10 minutes to firm.
BLUEBERRY LAYER:
In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely.
In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine.
Add 2 ¼ cups Cool Whip and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.
TOPPING:
Refrigerate until set, then spread 2 ½ -3 cups whipped cream on top.
To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.
Garnish with fresh blueberries and diced strawberries before serving.
Store in the fridge.
