• 16 oz Sugar Cookies divided
  • 3/4 cup Sugar
  • 6 tbsp melted Butter
  • 16 oz Cream Cheese softened
  • 16 oz Heavy Cream
  • 1 3.3 oz box Strawberry Gelatin
  • 1 cup boiling Water
  • 1/4 tsp Vanilla Extract
  • 1/2 cup Powdered Sugar
  • 4 oz Strawberry Creme Wafer Cookies


  • Put 12 ounces of sugar cookies in food processor and pulse until fine.
  • Add melted butter and pulse to incorporate.
  • Grease bottom and sides of 9″ spring form pan.
  • Press mixture into bottom and slightly up sides of pan.
  • Place in freezer for 30 minutes.
  • In a large bowl, beat cream cheese and sugar until smooth. Set aside.
  • In a medium bowl, combine gelatin and boiling water. Whisk until dissolved.
  • Set aside.
  • In a large bowl, whip heavy cream, powdered sugar and vanilla until stiff peaks form.
  • Add 1/2 of whipped cream mixture to cooled gelatin. Whisk to blend. Set aside.
  • Fold remainder of whipped cream mixture into cream cheese mixture.
  • Spread 1/2 cream cheese mixture over crust.
  • Pour 2 cups of strawberry whipped cream mixture over cream cheese mixture.
  • Chill in freezer for 15 minutes.
  • Gently spread remaining cream cheese mixture over strawberry mixture.
  • Pour remaining strawberry whipped cream mixture over cream cheese mixture.
  • Add remaining 4 ounces of sugar cookies and 4 ounces of strawberry wafer to food processor and pulse until coursely chopped.
  • Sprinkle chopped cookies over top of dessert.
  • Refrigerate for at least 6 hours or freeze for 1 hour.