Effortless Strawberry Crunch Cake (Print Version)
# Ingredients:
01 -
Crush 36 vanilla sandwich cookies into crumbs.
02 -
1 small box (3 oz) of strawberry gelatin mix.
03 -
4 tablespoons of melted butter.
04 -
A few (5-6) drops of red food color.
05 -
1 package of strawberry-flavored cake mix.
06 -
3 eggs at room temp.
07 -
Half a cup of melted butter.
08 -
1 cup of whole milk.
09 -
Another box of strawberry gelatin mix (3 oz).
10 -
¾ cup sugar.
11 -
1/4 cup of cornstarch.
12 -
16 oz cream cheese, softened to room temperature.
13 -
1/4 cup of heavy whipping cream.
14 -
2 tsp pure vanilla extract.
15 -
Three large eggs at room temp.
16 -
8 oz cream cheese, softened.
17 -
Half a cup of heavy cream.
18 -
1/2 cup softened butter.
19 -
1 teaspoon vanilla extract.
20 -
2 cups powdered (confectioner's) sugar.
# Instructions:
01 -
Blend some crushed cookies with gelatin. Stir the rest with melted butter. Add colored butter to the gelatin mix. Bake at 350°F for about 10 minutes. Let it completely cool down.
02 -
Combine cake mix ingredients. Split evenly into two 9-inch pans. Bake at 350°F for 24-28 minutes. Cool fully before moving on.
03 -
Stir together cornstarch and sugar. Beat cream cheese, vanilla, and cream until smooth. Add eggs one by one. Mix in the sugar blend. Bake at 325°F for 40 minutes. Leave in the oven (off) for 20 minutes. Freeze for 1 hour after cooling.
04 -
Beat together softened cream cheese, butter, and cream. Add vanilla and powdered sugar. Mix until no lumps remain.
05 -
Layer one cake, add cheesecake, top with second cake. Cover the whole thing with frosting and cookie crumbs.
# Notes:
01 -
Feeds a large group.
02 -
Takes a while, but it's worth every minute.
03 -
Freezing helps make the cheesecake easier to handle.
04 -
Stays fresh up to 5 days in the fridge.
05 -
Outer cookie layer might lose its crunch after a while.