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Ham and cheese never looked so good. Try this easy Monte Cristo Sandwich for breakfast, lunch or dinner. INGREDIENTS 2 eggs pinches of salt and pepper 4 slices sturdy white bread (or white bread of preference) 2 tablespoons yellow mustard 2 tablespoons mayonnaise 1/2 pound thick sliced baked ham 1/2 ounce, weight shredded gruyere cheese additional salt and pepper to taste 2 tablespoons butter INSTRUCTIONS Beat eggs in a shallow dish (large enough to fit a sandwich) along with a few pinches of salt and pepper. Set aside. Assemble sandwiches, with mustard, mayonnaise, ham, cheese, salt and pepper to personal preference. Slightly compress sandwich. Heat skillet over medium heat. Add butter; allow to melt. Dip and coat each sandwich in beaten egg, and place in skillet. Cook sandwiches 2-3 minutes on each side, until browned to liking and cheese has melted.

INGREDIENTS 2 lb. bone-in skin-on chicken pieces (mix of cuts) 2 c. buttermilk 1/2 c. hot sauce 3 tsp. kosher salt, divided 2 c. all-purpose flour 1 tsp. garlic powder 1 tsp. onion powder 1/2 tsp. oregano 1/2 tsp. freshly ground black pepper 1/4 tsp. cayenne pepper DIRECTIONS Trim chicken of excess fat and place in a large bowl. In a medium bowl combine buttermilk, hot sauce, and 2 teaspoons salt. Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight. In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat. Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through. Repeat with remaining chicken.

INGREDIENTS 10 tablespoons salted butter softened 1 medium sweet yellow onion chopped 1 tablespoon water ¾ teaspoon kosher salt ¾ teaspoon freshly ground black pepper 1 pound 90% lean ground beef 4 hamburger buns toasted 1 teaspoon vegetable oil 4 slices American cheese Visit recipe : Blueberry Cream Cake   Crock Pot Swedish Meatballs   No Bake Strawberry Cheesecake Lasagna   Lord Baltimore Lush Dessert GET TO INSTRUCTIONS   Butter Burger

INGREDIENTS: 1 pound white button mushrooms 1 10-ounce tube Jimmy Dean Pork Light Sausage (or 10 ounces of any sausage) sprigs of Italian Parsley for garnish, optional DIRECTIONS: Clean mushrooms. Pat dry and gently pull off stems. Cut rough ends off of the stems & then chop the rest of the stems finely. With a small spoon, gently scoop out centers of mushrooms. In a medium bowl, mix chopped stems and mushroom meat from the centers with the sausage. Fill mushrooms with a spoonful of sausage mixture. It's okay to mound up the sausage slightly since it will tend to shrink down when cooked. Arrange in glass baking dish with 3 tablespoons water in the bottom of the dish. Bake, uncovered, at 350 degrees for 45 minutes. Top each mushroom with a tiny sprig of Italian parsley (if using) and serve immediately. TIPS: Prepare these ahead of time so that they are ready to pop in the oven. Stuff the mushrooms and then place them in the refrigerator (covered) until ready to bake. You'll ...

Ingredients 3 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3 large eggs slightly beaten 1/2 cup unsalted butter, melted (1 stick) 1 can crushed pineapple (20 ounces) 1 cup coconut cream 2 tablespoons Greek yogurt Topping remaining coconut cream (1/3 cup) 1/2 cup sweetened coconut flakes, toasted Instructions Preheat oven to 350 degrees. Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and its juice and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist. Divide evenly among the 4 mini loaf pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove the bread to wire rack and let cool. Make the Topping: In a small bowl combine the remaining 1/3 cup coconut cream with the toasted co...

Ingredients 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup butter, at room temperature 2 1/4 cups sugar, divided 5 eggs, divided 1 teaspoon vanilla extract 2 cans cherry pie filling 1 8-oz. package cream cheese, at room temperature 1 cup powdered sugar 1/2 teaspoon almond extract 2-3 tablespoons milk Intructions: Combine flour, baking powder and salt in a medium bowl and stir to incorporate; set aside. Cream butter and 2 cups sugar for two minutes with an electric mixer. Add 4 eggs and vanilla extract and mix until combined. Gradually add flour mixture and mix until all ingredients are incorporated to form a dough. Grease a 15x10x1 pan then press half of the dough into the bottom of the pan.  Cover with wax or parchment paper then use your hands to spread the dough evenly if desired. Combine cream cheese, remaining egg and 1/4 cup sugar and beat with an electric mixer until smooth. Spread cream cheese mixture over dough. Spread cherry pie filling over cream...

Ingredients 1 18.25 ounce package yellow cake mix 1/2 cup butter melted 4 large eggs divided 8 ounces cream cheese softened 4 cups powdered sugar 1 teaspoon vanilla extract Instructions Preheat oven to 350°F (325°F if using a dark pan). Grease a 9x13 inch baking pan or line with parchment paper. Using an electric mixer, combine the cake mix, 2 eggs, and melted butter. The batter will be thick. Spread into the bottom of the greased pan with a rubber spatula. Reuse the bowl (no need to clean) to combine the cream cheese, 2 eggs, powdered sugar, and vanilla until smooth. Pour over the top of the cake batter. Bake for 35 minutes. Allow to cool completely and then slice and serve.

INGREDIENTS 2.5-3 lb. boneless chuck roast. 10 garlic cloves ½ cup Famous Dave’s Seasoning 3 cups beef broth 3 oz tomato paste ⅓ cup apple cider vinegar 1 large Vidalia onion, sliced Cherrywood and hickory smoking chips Caramelized Onions 1 large Vidalia onion, sliced at about an ⅛ of an inch thick 1 T. Butter 2 T. Extra Virgin Olive Oil 2 T. beef broth 12-16 slices sourdough ⅓ cup mayonnaise 1 and ½ cups of plum preserves 3 cups Fontina, shredded 3 cups White Cheddar, shredded INSTRUCTIONS Start by making slits in a 2.5-3 lb. boneless chuck roast. Then insert the whole garlic cloves into the slits of the meat. Heavily seasoned with Famous Dave’s Seasoning and then inject it with beef broth until it begins to plump up. Smoke the meat over soaked cherrywood and hickory chips for 2 hours. Place the roast with Vidalia onion and in the slow cooker Whisk beef broth, tomato paste and apple cider vinegar until combined and pour over the roast. Cook for an additional 8 hours on low. Slice a Vi...

Ingredients 2 slices Texas Toast or thick sliced Bread 1 tbsp softened Butter 2 tsp Mayonnaise 1 slice Cheddar Cheese 1 slice Jack Cheese 3 slices Deli Sliced Ham 3 slices Deli Sliced Turkey Breast 2 slices crispy Thick Applewood Bacon 2 thin slices Tomato 2 tsp Honey Barbecue Sauce Shredded Lettuce Instructions Butter 1 side of each slice of bread and place butter sides down in skillet. Cook until golden brown. Move to plate. Stack ham slices, then turkey slices, then cheese slices in skillet over low until cheese melts. Place one piece of bread toasted side down. Spread barbecue sauce on other side. Transfer meat and cheeses from skillet on top of barbecue sauce. Add bacon slices on top. Top with tomato slices and shredded lettuce. Take other slice of toast and spread mayonnaise on unbuttered side and place mayonnaise toward lettuce on top. Slice diagonally and serve.

INGREDIENTS CREAM CHEESE MIXTURE 4 oz cream cheese, softened 1 Tablespoon garlic, minced 1 teaspoon Italian herbs BURGERS 2 pounds ground beef 8 teaspoons garlic powder salt and pepper, to taste CREAMY GARLIC BURGER SAUCE 1/4 cup water 2 tablespoons garlic, minced 1 teaspoon garlic powder 2 cups heavy cream 1 tablespoon chopped fresh parsley salt and pepper to taste 2 tablespoons cornstarch 1/4 cup water FOR GARLIC OVERLOAD BURGERS 4 slices provolone cheese 4 brioche hamburger buns Get Ingredients Powered by Chicory INSTRUCTIONS MAKING THE CREAM CHEESE MIXTURE In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions. SEASONING AND MAKING THE BURGERS In a large bowl, mix the ground beef with the garlic powder and salt and pepper. Divide the hamburgers into 8 equal portions. Form the meat into balls and then flatten into a patty about 1/4" thick. Remember to make the burgers a bit over sized to account for shrinkage when...

Ingredients 1 cup firmly packed light brown sugar 1/2 cup light corn syrup 2 large eggs 5 tablespoons butter 1/4 teaspoon salt 2 cups chopped pecans 1 teaspoon vanilla extract 2 (14.1-ounce) packages Pillsbury refrigerated pie crusts vegetable oil for frying powdered sugar Instructions In a medium-sized saucepan, combine the sugar, corn syrup, eggs, butter and salt. Bring to a boil over medium heat, reduce the heat to a simmer and stir in the pecans. Simmer for about 8 minutes. Remove from the heat and stir in the vanilla. Bring the crusts to room temperature. Unroll one on a lightly floured surface and cut circles using a 4-inch circle cutter. Re-roll the dough and repeat until all of the dough has been used. You should end up with about 24 circles. Place a heaping tablespoon of the pecan filling mixture in the center of a pie crust circle. Lightly moisten the edges of the crust with water, then fold the crust over, crimping the edges with a dinner fork. Repeat the process until all o...

INGREDIENTS Cake: 1 1/2 sticks Unsalted Butter At Room Temperature 2 Cups All-Purpose Flour 1 1/2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Cup Granulated Sugar 1 Teaspoon Vanilla Extract 1/2 Teaspoon Coconut extract 3 Large Eggs 1 Cup Buttermilk 1 1/4 Cups Sweetened Shredded Coconut Topping: 1 Cup Powdered Sugar Sifted 2 Tablespoons Buttermilk 1/4 Cup Cups Divided Sweetened Shredded Coconut-Divided INSTRUCTIONS CAKE: Spray a 9X5 inch loaf pan with non-stick cooking spray. Preheat oven to 350 degrees. In a medium bowl combine flour, baking powder, and salt and set aside. In the bowl of a stand-up mixer, add butter and granulated sugar and beat on medium for 8 minutes (Yes, 8 minutes!). Scrape down the bowl as needed. Add vanilla and coconut extract to the bowl. Add the eggs one at a time and mix well, scraping down the bowl, after each addition. Set the mixer to low and add the flour mixture in 3 additions, alternating with two- 1/2 cup additions of buttermilk (You will be adding 1 c...

Ingredients: 2 sticks butter, room temperature 4 oz cream cheese, room temperature 1 Cup brown sugar 1 Cup white sugar 4 eggs, large 1 Tbs vanilla extract 3 Cups flour 1 Cup buttermilk 1/2 Tsp baking soda 1 Tsp baking powder pinch of salt Crunch Topping: 1 stick butter, room temperature 1 Cup cream cheese, room temperature 3 Cups confectioners sugar 1 Tsp vanilla 3 Tbs milk or cream to thin, use more if needed 2 Cups toasted coconut 2 Cups chopped almonds Directions: Preheat oven to 350 degrees. Grease and flour bundt pan or spray with nonstick cooking spray. In a mixer, cream butter, cream cheese, and sugars until light and fluffy. Add eggs one at a time, beat about 30 seconds between each egg. Add vanilla. In a separate bowl mix flour, baking soda, baking powder, and salt. Add flour in batches alternating with buttermilk, end with flour. Beat about 30 seconds on low between each addition. With a spoon mix mixture to incorporate any remaining flour. Pour mixture into bundt pan and bak...

Ingredients Cake : 2 cups all purpose flour 2 cups granulated sugar 2 eggs, slightly beaten 1 tsp vanilla 1 tsp baking soda pinch of salt 1 large can (20 Oz) crushed pineapple with juice Frosting : 1 stick (1/2 cup) butter 1 cup sugar 1 can (5½ ounce) evaporated milk 1 cup chopped walnuts or pecans 1 cup shredded coconut Instructions Preheat oven to 350 degrees F. In a large bowl, Whisk together all the batter ingredients until just combined. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don't overbake. While cake is still baking, prepare the frosting. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling. Cook and stir for about 5 minutes, or until slightly thickened. Remove from heat and add in the coconut and pecans. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake. You need holes ...

Ingredients 1/2 cup unsalted butter 1 box (15.25 ounce) chocolate cake mix (do NOT make according to package directions) 1 box (3.9 ounce) instant chocolate pudding (do NOT make according to package directions) 1 1/2 cups milk 1 bag (12 ounce) bag chocolate chips Toppings (optional): ice cream, sweetened whipped cream or whipped topping, chocolate chips Instructions Place butter in a 13x9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted, remove pan from oven. Give the butter a quick stir so that it's well mixed and cover the bottom of the pan. Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter. Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cake mix. Drizzle the...

Ingredients For the Cake: 187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour ) 1/2 teaspoon baking powder Pinch of salt 1 cup cranberries (fresh or thawed) 140 grams (5 oz.) white chocolate chunk 115 grams (1/2 cup) unsalted butter-softened at room temperature 300 grams sugar ( 1 and 1/2 cups) 1/2 cup heavy cream 1/2 cup mascarpone cheese 3 eggs 1 teaspoon vanilla extract 2 Tablespoons browned butter Frosting: 56 grams (1/4 cup) unsalted butter-softened 112 grams (4 oz.) cream cheese-softened 1 and  1/2  cups powdered sugar (or more to make it thick enough to spread on top of the cake) 1 teaspoon vanilla extract Garnish: handful dried cranberries 1 tablespoon vegetable oil 1/2 cup white chocolate chips Instructions Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 35...

Ingredients:  2 Cups All-Purpose Flour 1 Teaspoon Baking Powder 1/2 Teaspon Salt 1 Cup Granulated Sugar 1 Tablespoon Orange Zest 1/2 Cup Buttermilk 1/2 Cup Canola or Vegetable Oll 1/2 Cup Orange Jus 2 Large Eggs 1 Teaspoon Vanilla 1 1/2 Cups Fresh Cranberries Glaze: 1 Cup Powdered Sugar 2-3 Tablespoons Orange Juice Instruction : Preheat the oven to 350 degrees, and grease a 9 x 5 - inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside. In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside. Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, orange juice, eggs, and vanilla. Mix on low speed until the ingredients are combined. Add the flour mixture and the orange zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter. Next, add the cranberries and use a wooden spoon o...

Cookie Crust: 1/2 c. unsalted butter, room temperature 3/4 c. light brown sugar, packed 1 tsp. vanilla 1 egg 1 c. all-purpose flour 1 c. chocolate graham cracker crumbs (not quite 9 full-sheet crackers) 1/2 tsp. baking powder 1/4 tsp. salt 1/2 c. semi-sweet chocolate chips Layers: 3/4 c. mini semi-sweet chocolate chips 1 3/4 c. shredded sweetened coconut 1/2 c. sliced almonds about 12 oz. sweetened condensed milk (not quite one can) Preheat oven to 350 degrees.  Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal and spray with cooking spray; set aside.   For the Crust: In a large bowl, cream together the butter and brown sugar, using a hand mixer, until smooth and creamy.   Add the vanilla and egg and mix until combined.   Add the flour, graham cracker crumbs, baking powder and salt and mix until fully combined.  Stir in the chocolate chips.  Press graham cracker dough evenly into the bottom of your p...

Ingredients SHORTBREAD COOKIES 1½ cups butter, softened 1 cup powdered sugar 1 teaspoon vanilla 3 cups flour ¼ teaspoon salt NOUGAT LAYER ½ cup butter 2 cups sugar ½ cup evaporated milk ½ cup peanut butter 2 teaspoons vanilla ¾ cup peanuts 16 oz. marshmallow fluff 1½ cup peanut halves, divided CARAMEL LAYER 15 oz of caramel (I use Peter's caramel that comes in a 5 lb.  block because I can simply just melt it down in the microwave as is and its ready to go, no evaporated milk required, but you can use Kraft caramels as well. Just follow package directions for melting) 2 Tablespoons evaporated milk CHOCOLATE LAYER 2 cups milk chocolate chips 2 teaspoons shortening Instructions Preheat oven to 350 degrees F. In a large bowl, cream butter and sugar together. Add vanilla, flour and salt and mix until well combined. Dump dough onto a lightly flour surface. Roll dough out to ½ inch thick. With a small biscuit cutter, cut out cookies and place on greased cookie sheet. Bake at 350 degrees F...

Ingredients 5⅓ cups shredded sweetened coconut ¾ cup sugar 6 Tablespoons flour ½ teaspoon salt 5 egg whites 1 cup finely chopped toasted pecans CHOCOLATE TOPPING Melt 4 ounces sweet chocolate 1 Tablespoon shortening SWEETENED CONDENSED MILK TOPPING 6 ounces sweetened condensed milk Instructions Place sweetened condensed milk in a double boiler until slightly thickened (About 45 minutes). Keep warm. Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or grease and lightly flour the cookie sheet. In a large mixing bowl combine coconut, sugar, flour and salt.  Toss and mix well. Add egg whites and nuts and mix well. Using a round tablespoon drop macaroons onto prepared cookie sheet. Bake at 350 degrees F for 20 to 23 minutes or until golden brown on top.  Place on cooling rack. Melt chocolate with shortening in microwave in 30 second increments, stirring in between each increment until chocolate is melted.  Drizzle chocolate over macaroons. Then Drizzle thi...

Ingredients 1 Super Moist Strawberry Cake Mix (Don’t prepare the cake mix as directed-follow these instructions instead) 2 Eggs 1/2 Cup vegetable oil. (not butter) 1 3.4-oz. box Strawberry or Vanilla Jello instant pudding (your choice) Cheesecake Filling 1/2 of one 8oz. package of PHILADELPHIA Cream Cheese, softened 2 Tablespoons butter or margarine, softened or melted slightly 1/2 tsp. vanilla dash of salt 2 Cups powdered sugar, sifted Get to Instructions  Pudding Cheesecake Cookies GRANDMA’S BROWNIES #brownies STRAWBERRY LEMON BLONDIES

Ingredients 3/4 cup butter 1 cup granulated sugar 1 egg, plus 1 yolk 1 teaspoon vanilla 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 (3.5-ounce packet instant vanilla pudding mix) 2 cups flour 1/2 cup sprinkles Instructions Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed for 2 minutes. Add in the egg, vanilla, baking soda and salt. Mix until combined, scraping the sides of the bowl as necessary. Next mix in the pudding mix for 30 seconds. Turn the mixer to low and add in the flour, mixing until just combined. Finally add in the sprinkles and mix until incorporated evenly. Using a medium (2 tablespoon) sized cookie scoop drop dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes until the cookies are almost set. Don’t over-bake if you want super soft soft cookies. Allow the cookies to cool on the baking sheet for 3 minutes b...

Ingredients 12 oz cream cheese softened 1 1/2 cups powdered sugar 1/2 cup sour cream 10 oz Nestle Bittersweet Chocolate Morsels melted 8 oz Cool Whip Whipped Topping-Original thawed 1 Oreo Ready Crust And…if you love this recipe, be sure to check out my other recipes: Blueberry Cream Cake   Crock Pot Swedish Meatballs   No Bake Strawberry Cheesecake Lasagna   Lord Baltimore Lush Dessert Instructions Microwave the bittersweet chocolate on HI to melt in a microwave-safe bowl for approximately 2 minutes. (Note: It’s best if you heat the chocolate in 1 minute increments until mostly melted.) Remove and stir until smooth. Then, allow the chocolate to cool for another 5-10 minutes. Set aside. Using a stand mixer with a whisk, beat cream cheese until smooth, approximately 1 minute, then add the sour cream and blend until combined. Add powdered sugar in 1/2 cup increments, and allow it to combine completely with the filling before adding the next amount. Next, add the melted choc...

Ingredients 1 cup all-purpose flour 1/2 cup cold butter, cubed 1-1/2 cups chopped cashews, divided 1 package (8 ounces) cream cheese, softened 1/3 cup creamy peanut butter 1 cup confectioners' sugar 1 carton (12 ounces) frozen whipped topping, thawed, divided 2-2/3 cups cold milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix 1 milk chocolate candy bar (1.55 ounces), coarsely chopped Visit recipe : Blueberry Cream Cake   Crock Pot Swedish Meatballs   No Bake Strawberry Cheesecake Lasagna   Lord Baltimore Lush Dessert Directions Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipp...

Ingredients 1 pkg Peanut Butter Oreos, coarsely crushed 1 stick (1/2 cup) butter, melted 1 (3.4 oz) box instant chocolate pudding mix 1 & ¾ cups milk ¼ cup creamy peanut butter 1 (16 oz) tub Cool Whip, thawed 1 cup miniature Reese's Peanut Butter Cups, chopped in half Chocolate syrup Visit recipe : Blueberry Cream Cake   Crock Pot Swedish Meatballs   No Bake Strawberry Cheesecake Lasagna   Lord Baltimore Lush Dessert Instructions Liberally grease an 8x8" or 9x9" square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside. Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool ...

Ingredients For Oreo Crust: 36 Golden Oreo cookies ½ cup unsalted butter-melted For Strawberry Layer: 1 ½ (3 oz.) box strawberry flavored gelatin (like Jello) 2/3 cup boiling water ¾ cup strawberry Greek yogurt-cold 1 cup diced fresh strawberries 2 ¼ cups Cool Whip Cheesecake Layer: ½ cup unsalted butter-softened 1 cup powdered sugar 8 oz. cream cheese-softened 1 ½ teaspoon vanilla 1 ¼ cup Cool Whip For Blueberry Layer: 1 ½ (3 oz.) box berry blue gelatin (like Jello) 2/3 cup boiling water ½ cup blueberry Greek yogurt-cold 1 cup fresh blueberries 2 ¼ cups Cool Whip Topping: 2 ½ –3 cups Cool Whip 6 oz. white chocolate bar or block-to make the curls ½ cup fresh blueberries ½ cup diced strawberries Visit recipe : Blueberry Cream Cake   Crock Pot Swedish Meatballs   No Bake Strawberry Cheesecake Lasagna   Lord Baltimore Lush Dessert Instructions Oreo Crust To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir toget...