Berry Cake

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This layered no-bake Berry Cake is made with an Oreo cookie crust, a blueberry compote Jell-O layer, a creamy strawberry Jell-O layer and topped with Cool Whip and fresh berries. This fun and whimsical cake is a great way to add color to your next bbq.

Prep Time40

Cook Time10

Chill Time6

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 434kcal

Author: Danielle Lima

Ingredients

Oreo Crust Layer

1 package (14.3 oz) chocolate Oreo cookies
6 Tbsp. unsalted butter, melted

Blueberry Jell-O Layer

1.5 cups fresh or frozen blueberries
2 Tbsp. sugar
1 Tbsp. lemon juice
1 Tbsp. cornstarch mixed with 2 Tbsp. water
1 box (3oz.) berry blue Jell-O
1/2 cup boiling water
1/2 cup cold water
.25 oz. plain gelatin + 1 Tbsp. water (optional, but highly recommended for a firm layer)
4 oz. cream cheese, softened
1 cup Cool Whip

Strawberry Jell-O Layer

1 box (3 oz.) strawberry Jell-O
1/2 cup boiling water
1/2 cup cold water, divided
.25 oz. plain gelatin + 1 Tbsp. water (optional, but highly recommended for a firm layer)
1.5 cups finely chopped fresh strawberries
4 oz. cream cheese, softened
1 cup Cool Whip

Top Layer

1.5 cups Cool Whip (or more to cover)
optional: fresh berries for garnish (blueberries, strawberries, raspberries)
optional: shaved chocolate or sprinkles

Instructions

Layer 1: Oreo Crust

Crush full Oreos in a food processor or in a zip-top bag with a rolling pin until fine crumbs. Add the melted butter, mix together and press it into the bottom of a 9x9-inch baking dish. Use a glass or measuring cup to press it flat. Chill in the fridge while preparing the next layer.

Layer 2: Blueberry Jell-o Layer

In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook until the berries burst, approximately 5 minutes and then mash well. Stir in 1 Tbsp. cornstarch mixed with 2 Tbsp. water and cook until thickened, approximately 1–2 more minutes. Cool to room temp.
In a bowl, dissolve the berry blue Jell-O in ½ cup of boiling water. Once dissolved stir in ½ cup cold water. Pour the plain Jell-o gelatin over a tablespoon of cold water and let sit for 1 minute, then heat in the microwave for 20 seconds and stir well, and mix into the Jell-O.
Using a hand mixer, beat 4 oz. (half the block) of the softened cream cheese until smooth, then mix with blueberry compote and 1 cup of Cool Whip. Using the hand mixer pour the prepared Jell-o in slowly until fully combined. It’s okay if you have small chunks of cool whip and cream cheese.
Pour batter over the chilled Oreo crust.

Let layer set

Refrigerate until set for 2 to 4 hours. Check to make sure this layer is set up before adding the top layer.

Layer 3: Strawberry Cream Jell-O Laye

Once your blueberry layer has set, start your strawberry layer. In a bowl, dissolve strawberry Jell-O in 1/2 cup boiling water. Stir in ½ cup cold water.
Pour the plain Jell-O gelatin over a tablespoon of cold water and let sit for 1 minute, then heat in the microwave for 20 seconds and stir well, then mix into the Jell-O.
Beat 4 oz. (remaining half of the block) of softened cream cheese until smooth, then mix with 1 cup Cool Whip. Pour in the Jell-o mixture in slowly and continue mixing until combined. Add the strawberries. It’s okay if you have small chunks of cool whip and cream cheese. Pour the strawberry layer over the set blueberry layer.

Let the layer set

Refrigerate and let the layer set until firm for 2-3 hours.

Top Layer

Spread Cool Whip evenly over the top once the strawberry layer is fully set. Garnish with extra berries, chocolate shavings, or sprinkles if desired. Chill for at least 2 more hours (overnight is best) to fully set.

Notes

This makes 9-12 pieces, depending on how big or small of servings you want. Nutritional information is for 12 servings.
Use a serrated knife for cleaner cuts when serving.
Chill overnight for perfectly set, defined layers.
Line your pan with parchment for easy lifting and slicing.
Nutritional information is an estimate and will vary with substitutions.

Nutrition