Ingredients
Method
- Preheat the oven and grease a 9x13-inch baking pan.
- Prepare the cake mix according to the box instructions and pour into the prepared pan.
- Bake the cake for 30 minutes until a toothpick comes out clean. Let it cool completely.
- In a bowl, mix boiling water and strawberry gelatin as per package instructions and cool slightly.
- In another bowl, blend the whipped topping, softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Drizzle the gelatin mixture over the cooled cake and poke holes all over the cake with a fork.
- Layer the cream cheese mixture evenly over the gelatin-drizzled cake.
- In a separate bowl, mix crushed cookies, crushed freeze-dried strawberries, and melted butter to form a crumb topping.
- Sprinkle the crumb mixture over the cream cheese layer.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Ensure the gelatin is cooled just enough so it’s thick but not solid before pouring.
For best texture, the cake should be completely cooled before soaking with the gelatin.
For a vegan option, use plant-based whipped topping, vegan cream cheese, and coconut oil.
For best texture, the cake should be completely cooled before soaking with the gelatin.
For a vegan option, use plant-based whipped topping, vegan cream cheese, and coconut oil.