Effortless Strawberry Crunch Cake (Printable Version)
# What You'll Need:
01 -
36 crushed vanilla sandwich cookies.
02 -
Small box (3 oz) strawberry-flavored gelatin.
03 -
Melted butter, about 4 tablespoons.
04 -
A few drops (5-6) of red food dye.
05 -
1 box of strawberry-flavored cake mix.
06 -
3 eggs, at room temp.
07 -
1/2 cup of melted butter.
08 -
1 cup whole-fat milk.
09 -
Another small box (3 oz) of strawberry gelatin mix.
10 -
3/4 cup regular sugar.
11 -
1/4 cup cornstarch.
12 -
16 oz softened cream cheese.
13 -
A quarter cup heavy cream.
14 -
2 teaspoons of vanilla extract.
15 -
3 more eggs, still room temp.
16 -
8 oz of softened cream cheese.
17 -
1/2 cup of heavy cream.
18 -
Softened butter, about 1/2 cup.
19 -
1 teaspoon vanilla extract.
20 -
2 cups powdered sugar.
# Preparation Steps:
01 -
Mix half the cookies with the gelatin powder. Stir the other half with the melted butter. Add the dyed butter to the gelatin cookie mixture. Bake the mix in the oven at 350°F for 10 minutes. Let everything fully cool.
02 -
Combine the cake mix and other ingredients until smooth. Pour evenly into two greased 9-inch pans. Bake at 350°F for 24-28 minutes. Cool the layers down before assembling.
03 -
Combine cornstarch with sugar. Whip together cream cheese, cream, and vanilla until fluffy. Add eggs one at a time, mixing gently. Stir in the sugar-cornstarch mix. Bake at 325°F for 40 minutes. Turn off the oven, but leave the cake in there another 20 minutes before chilling it in the freezer for about an hour.
04 -
Blend together the cream cheese, butter, and cream until smooth. Add vanilla and powdered sugar, mixing till creamy.
05 -
Stack the layers: cake, cheesecake, then more cake. Frost the whole thing, then stick those cookie crumbs all over the outside.
# Additional Tips:
01 -
Feeds a lot of people.
02 -
Takes a while but totally worth the effort.
03 -
Freezing the cheesecake helps while assembling.
04 -
Stays good in the fridge for 5 days.
05 -
Cookies might lose crunch after a bit.