Strawberry Crunch Cake (Print Version)
# Ingredients:
01 -
36 vanilla sandwich cookies, crushed.
02 -
3 ounce box strawberry gelatin.
03 -
4 tablespoons butter, melted.
04 -
5-6 drops red food coloring.
05 -
1 box strawberry supreme cake mix.
06 -
3 large eggs, room temperature.
07 -
1/2 cup butter, melted.
08 -
1 cup whole milk.
09 -
3 ounce box strawberry gelatin.
10 -
3/4 cup sugar.
11 -
1/4 cup cornstarch.
12 -
16 ounces cream cheese, softened.
13 -
1/4 cup heavy cream.
14 -
2 teaspoons vanilla.
15 -
3 large eggs, room temperature.
16 -
8 ounces cream cheese, softened.
17 -
1/2 cup heavy cream.
18 -
1/2 cup butter, softened.
19 -
1 teaspoon vanilla.
20 -
2 cups powdered sugar.
# Instructions:
01 -
Mix half crushed cookies with gelatin. Mix plain half with butter. Add colored butter to gelatin mix. Bake 10 minutes at 350°F. Cool completely.
02 -
Mix cake ingredients. Divide between two 9-inch pans. Bake 24-28 minutes at 350°F. Cool completely.
03 -
Mix sugar and cornstarch. Beat cream cheese, cream, vanilla. Add eggs one at a time. Add sugar mix. Bake 40 minutes at 325°F. Cool 20 minutes in turned-off oven. Freeze 1 hour.
04 -
Beat cream cheese, cream, butter. Add vanilla, sugar. Mix until smooth.
05 -
Layer cake-cheesecake-cake. Frost entire cake. Cover with cookie crumbs.
# Notes:
01 -
Serves big crowd.
02 -
Takes time but worth it.
03 -
Freezing cheesecake helps assembly.
04 -
Keeps 5 days in fridge.
05 -
Cookie coating might soften over time.