Strawberry? shortcake ?
°22 Crush Oreos Golden
°5 tbsp melted butter
°4 packages of cream cheese 8 ounces
°1 2/3 cup sugar
°1/4 cup corn starch
°1 tbsp pure vanilla extract
°2 Large Eggs
°3/4 cup heavy whisk cream
+Strawberry Ice Cream Bowl Smuckers
°12 Crushing Golden Oreos and dividing it into 2 receptacles (one for normal Oreo layer, one for strawberries)
°1 1/2 teaspoon soft butter
°3 tablespoons of a small can of strawberry gelatin
Preheat oven 350 degrees.
Place the outside of the stove with aluminum paper and generously put the butter inside to prevent sticking.
Crust – Crush Oreo and toss in the butter, then press into the bottom of the spring frying pan.
Fill – Place 8 ounces of cream cheese and 1/3 cup of sugar and corn starch in a large bowl.
Whisk with the electric mixer over low heat until creamy, about 3 minutes, then whisk in the remaining 3 packs of cream cheese. Increase the speed of the electric mixer to the top and add 1 1/3 cup of the remaining sugar, then add the vanilla during the beating.
Whisk in the eggs, one by one, and hit well after each one.
My heart is heavy cream.
At this point, stir the filling only until completely blended. Be wary of over-mixing the dough.
Gently place half the cheese filling on the stomach crust. Put half the strawberry filling bowl here and there. Apply a butter knife via strawberries for cheese and strawberry marble. Pour the spoon into the other half of the paste and repeat on the strawberries. Bake for 1 hour or until only slightly shaking when gently shaking.
Cover crumbs – in a small bowl or in a food processor, add Oreo cookies and crumble them. Add the soft butter and mix gently.