Meanwhile, coarsely chop the Oreos. I like BIG chunks of Oreo in my ice cream, so I did most of them chopped into quarters. I left come just chopped in half, and did a few chopped pretty fine, to get a good mixture. See photo. You guys! I have been the worst blogger ever! It has been almost two weeks since I’ve posted a brand new recipe and I’ve had this one photographed for over a week and just haven’t been able to find the time to get it posted! I’m sorry! This was our Friday night dessert which I fell head over heels in love with — more than I crush on Johnny Depp — that I made it the very next morning for breakfast to post on my blog. Ohhhh woe is me. The life of a food blogger. Toppings: Top this dessert with your favorites, such as chopped walnuts, chopped pecans, fresh raspberries, toasted coconut, or shaved white chocolate. Melted Butter – Salted butter or unsalted butter both work well in the crust, it just depends on your preference.

If you plan to make it a day ahead, add it to the fridge overnight and then add your toppings just before serving. In another large bowl, whip the cream cheese and powdered sugar together, with a hand mixer on medium speed, until smooth. Add the lemon pudding mixture to the cream cheese mixture. Stir together until completely combined and smooth. Mix together the pudding mixture and the cream cheese mixture until completely combined and smooth. In a large bowl with a hand mixer combine all of the filling ingredients until well combined. If not using the raspberry powder you may need a bit more powdered sugar if the mixture is not stiff enough. These are such a treat! The chocolate layer is so wonderfully rich and chocolatey, and it goes so well with the tart raspberries and tangy cheesecake. Fabulous bars!Then top the pan with a plate or a cardboard cake round, and flip it over to release the cheesecake. You might need to give it a little shimmy-shake. Pipe swirls of softly whipped cream around the edge of the cake, then add fresh raspberries and a flurry of powdered sugar. Gorgeous! THE PAN

The raspberry swirl is a gorgeous, ruby-red color, and not only that, it’s fruity and a little tangy, providing the perfect counterpoint to the sweetness of the white chocolate. WHEAT flour, sugar, palm oil, rapeseed oil, fat reduced cocoa powder 4,3 %, WHEAT starch, glucose-fructose syrup, raising agents (ammonium carbonates, potassium carbonates, sodium carbonates), salt, emulsifier ( SOYA lecithins), acidity regulator (sodium hydroxide), flavouring. How to refrigerate? Let the cheesecake bars cool to room temperature in the oven, cut them into bars, and then store them in the fridge in an airtight container. To avoid drying, cover the bars with a layer of plastic wrap or foil. They should last about 3-4 days in the fridge.

In a large bowl, add the raspberry flavored jello and the boiling water. Stir until completely dissolved. Add the ice and frozen raspberries. Stir for 2-3 minutes to melt the ice and to allow the jello to start setting. *If any little pieces of ice remain, just pull them out*. Set the raspberry jello mix in the refrigerator to chill for 10-15 minutes while preparing the lemon cream cheese layer. Spread the remaining container of Cool Whip over top. Cover the pan with a lid or plastic wrap and refrigerate for at least 8 hours or overnight is even better. I meant to give you this in time for Valentine’s Day, but here it is already the day of love and I’m just now getting it to you! The good news is that oreos don’t have a season. These would be amazing anytime of the year and my husband definitely will eat them anytime and anywhere.

Serving Tip : Serve this straight from the fridge. I do not recommend leaving it out at room temperature for too long or else the dessert will start to soften slightly. This lush dessert is similar to a layered pudding dessert, but instead uses a layer of fresh raspberries + raspberry jello, instead of a pudding layer. The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe. Mix the cornstarch with the water in a small bowl with a fork. In a small saucepan, combine raspberries, sugar, and the cornstarch mixture. Smash and stir raspberries with a wooden spoon. In a large bowl, mix the cream, milk, sugar, raspberry jam and vanilla. Stir until sugar is dissolved.All the layers work together perfectly with the sweet golden Oreo cookie crust, a tangy no bake cheesecake layer, raspberry jello layer, and a smooth & creamy whipped topping to finish it off. A deliciously creamy no bake cheesecake served in a glass with Oreo cookie crumbs aka magic dust and a fresh and sweet raspberry sauce. All done in less than 5 minutes! Hello weekend. It’s nice to see you again. Stir in ice and frozen raspberries until the jello begins to set. Place the jello in the refrigerator to chill.