Ingredients:

  • 36 Golden Oreo cookies (approx. 430g)
  • 1/2 cup (115g) Unsalted butter, melted
  • 1/4 tsp Sea salt
  • 16 oz (450g) Full fat cream cheese
  • 1 cup (120g) Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 16 oz (450g) Whipped topping, divided
  • 6 oz (170g) Strawberry Jello mix (2 small boxes)
  • 2 cups (475ml) Boiling water
  • 1 cup (240ml) Ice cold water with ice cubes
  • 1 cup (150g) Fresh strawberries, hulled and diced
  • 1 cup (150g) Fresh blueberries
  • 1/2 cup (60g) Fresh raspberries
  • 5 leaves Fresh mint

Instructions:

  1. Pulse the Golden Oreos in a food processor until they resemble fine, uniform sand. Pour in the melted butter and salt, pulsing until the mixture looks like wet sand.
  2. Firmly press the cookie mixture into the bottom of a 9x13 dish. Place in the freezer for 15 minutes until the butter has completely solidified.
  3. Beat 16 oz softened cream cheese until no lumps remain and it looks silky. Add 1 cup sifted powdered sugar and 1 tsp vanilla, mixing until the texture is light and fluffy. Gently fold in 8 oz of whipped topping using a spatula until the color is consistent and no white streaks remain. Spread the mixture over the chilled crust until it reaches the very edges of the pan.
  4. Whisk 6 oz Jello mix into 2 cups boiling water until the powder is completely invisible. Stir in 1 cup ice cold water (with ice cubes) until the mixture starts to thicken slightly. Remove any unmelted ice chunks before the next step. Fold in 1 cup diced strawberries, 1 cup blueberries, and 1/2 cup raspberries until they are evenly distributed in the liquid.
  5. Carefully pour the berry mixture over the cream layer and refrigerate 4 hours until the top doesn't wobble when shaken.
  6. Top with the remaining 8 oz of whipped topping and mint leaves before slicing and serving.