Print
Ingredients
Scale
- 11 ounces vanilla wafers
- ½ cup (1 stick) salted butter, melted
- 8 ounces cream cheese, room temperature
- ⅔ cup powdered sugar
- ¼ cup sour cream, room temperature
- 8 ounces whipped topping (divided)
- 3 ounces strawberry gelatin
- ¾ cup boiling water
- ¼ cup ice cubes
- ½ cup heavy cream, room temperature
- 1 ½ cups chopped fresh strawberries
- Fresh strawberries, for optional garnish
Instructions
- Crush vanilla wafers in a food processor until crumbled.
- Combine crumbled wafers with melted butter and mix well.
- Spread crust mixture in a 9×13 inch pan and press down.
- Mix cream cheese and powdered sugar until smooth.
- Add sour cream and one tub of whipped topping; fold gently.
- Spread cream cheese mixture over the crust.
- Whisk strawberry gelatin with boiling water until dissolved.
- Add ice cubes to cool the gelatin mixture.
- Mix in heavy cream until creamy.
- Fold in chopped strawberries and second tub of whipped topping.
- Spread strawberry mixture over the cream cheese layer.
- Refrigerate for 4-6 hours until set.
- Top with whipped topping and garnish with fresh strawberries before serving.
Notes
Ensure all dairy ingredients are at room temperature for best results.
Can prepare a day in advance and store in the fridge.
For a gluten-free version, use gluten-free vanilla wafers.
- Prep Time: 30 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 18
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 30