Description
A no-bake, nostalgic dessert with a soft sponge cake base, tangy strawberry gelatin layer, and a buttery Oreo crumb topping. Ready in 50 minutes, this cake is a summer picnic and family gathering favorite.
Ingredients
1 box strawberry cake mix (prepared with eggs and vegetable oil as directed)
2 (3-ounce) packages strawberry gelatin
1 (6-ounce) package fruit cocktail, drained (optional, for texture)
2 cups crushed Oreo cookies (about 36 cookies)
1/2 cup melted butter (for Oreo topping)
16 ounces Cool Whip or whipped topping
Instructions
Prepare the cake mix as per package instructions, baking in a 9-inch springform pan greased with oil. Cool completely.
Dissolve the first package of gelatin in 2 cups boiling water and 1/4 cup hot sugar-free strawberry powder (optional). Pour over the cooled cake, spreading evenly.
Mix the second package of gelatin with 2 cups cold water, sweetener, and fruit cocktail (if using). Refrigerate for 10 minutes to cool, then spread over the first gelatin layer.
Combine crushed Oreos and melted gluten-free butter (if required), pressing the mixture over the gelatin layer.
Top with Cool Whip and refrigerate for at least 2 hours before slicing into 8 wedges.
Notes
For a halal version, use non-hydrogenated butter for the Oreo topping. Substitute Cool Whip with homemade whipped cream for a lighter option. Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 wedge
- Calories: 420
- Sugar: 45g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 2.5g
- Protein: 5g
- Cholesterol: 15mg