No-Bake Strawberry Cream Bars

Ingredients

• 1.33 cup Nilla wafer crumbs (finely crushed)
• 5 tbsp butter (melted)
• 12 oz cream cheese (room temperature)
• 0.75 cup powdered sugar
• 1 tsp vanilla extract
• 1.25 cup Cool Whip (thawed, not frozen; for cream cheese filling)
• 3 oz strawberry jello (1 packet)
• 1 cup water (boiling)
• 1.75 cup Cool Whip (thawed, not frozen; for strawberry filling)
• strawberries (for topping)
• whipped cream (for topping)

Steps

1. 1

   Mix the finely crushed Nilla wafer crumbs with the melted butter until well combined.

2. 2

   Press the crumb mixture firmly into the bottom of a parchment-lined 8x8-inch pan. Set aside.

3. 3

   Dissolve the strawberry jello packet in 1 cup of boiling water. Stir until completely dissolved.

4. 4

   Allow the jello mixture to cool completely to room temperature. It should not be warm at all before proceeding.

5. 5

   While the jello cools, make the cream cheese layer by beating the room temperature cream cheese, powdered sugar, and vanilla extract together until completely smooth.

6. 6

   Gently fold in 1 1/4 cups of thawed Cool Whip until the mixture is combined and fluffy.

7. 7

   Spread 2/3 of this cream cheese filling evenly over the prepared crust. Reserve the remaining 1/3 of the filling for the strawberry layer.

8. 8

   Mix the reserved 1/3 of the cream cheese filling into the completely cooled jello and water mixture.

9. 9

   Mix in the remaining 1 3/4 cups of Cool Whip until smooth.

10. 10

    Pour the strawberry filling over the cream cheese layer in the pan.

11. 11

    Place in the refrigerator and chill overnight to allow the bars to set completely.

12. 12

    Before serving, top the chilled bars with additional whipped cream and fresh strawberries. Enjoy!

Notes

In total, you will use one 8oz container of Cool Whip. Ensure the Cool Whip is thawed in the refrigerator ahead of time rather than used from frozen.

Nutrition per serving

• dessert
• no-bake
• strawberry
• bars
• summer
• vegetarian