Strawberry crunch cheesecake

Ingredients:

For the Crust:

• 1 lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
• 6 tablespoons Butter, melted

For the Filling:

• 1 small box (3.3 oz) Strawberry Jello
• 1 cup Boiling Water
• 16 oz Cream Cheese, softened (2 bricks of 8 oz each)
• 3/4 cup Granulated Sugar
• 2 cups Heavy Whipping Cream
• 1/2 cup Powdered Sugar
• 10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)

For the Topping:

• Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)

Directions:

The Crust:

Pages : 1 2 3