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Chill in the freezer for at least 30 minutes. In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside. In a separate bowl, whisk together strawberry jello and boiling water until dissolved. Set aside.

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Freeze for 15 minutes or refrigerate for 30 minutes. For the cheesecake: Add the gelatin to a bowl and mix in ⅓ cup (75 ml) cool water. Set aside. To a mixing bowl add the cream cheese, condensed milk, vanilla and sugar. Use an electric mixer and whisk on low speed until smooth.

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Set aside as you make the rest of the filling. In a large bowl, beat the cream cheese until soft. Mix in the powdered sugar, followed by the lemon juice. Ensure that the jello mixture is cooled to room temperature. With the mixer on low speed, beat the jello into the cream cheese mixture a little at a time.

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Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth. Add 1 1/2 cups strawberry puree and 2 Tbsp lemon juice and blend until smooth. In a shallow heat-safe bowl, add 1/2 cup cold water and sprinkle the gelatin over the top. Set aside 5 minutes to bloom and absorb the water.

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Meanwhile, make no bake cheesecake. With an electric mixer or stand mixer beat together cream cheese, sour cream, powdered sugar, and vanilla. Fold in 2 cups of Cool Whip. Spoon the filling into chilled crust. Use a spatula to smooth evenly and refrigerate for 1 more hour. Wash and hull strawberries.

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Pulse vanilla wafers in a food processor until it resembles crumbs. Transfer crumbs to a bowl. Add 1/2 cup granulated sugar and melted butter. Using a fork, combine well. Spray a 9-inch springform pan generously with cooking spray and press mixture into the bottom of the pan and slightly up the sides.

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PREP: In a small bowl, combine the box of Jello with 1/4 cup of hot water. Stir to combine until the jello has dissolved. Set aside. WHIP: Place the cream cheese and sour cream into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for two minutes, or until combined and fluffy.

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Sprinkle the gelatin evenly over the boiling strawberry mixture. Remove from the heat and give the mixture a stir to ensure it's dissolved. In a large bowl beat the whipping cream until stiff peaks form. In a separate bowl beat together the cream cheese and powdered sugar until softened.

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1 package of instant strawberry Jello. Fresh strawberries. Instructions: Preheat your oven to 350°F (175°C). Arrange the Little Debbie Strawberry Shortcake rolls in a 13×9 inch baking pan. Pour the entire carton of no-bake cheesecake filling on top of the Shortcake rolls and spread it out evenly.

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Instructions. Boil 1 cup of water. Pour the boiling water over the strawberry gelatin in a bowl and stir to dissolve the gelatin. Cool the gelatin in the refrigerator for about 20 minutes, until it's thick but not set.

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Chill in the freezer for at least 30 minutes. Step 4: In a large mixing bowl, beat together cream cheese and 1 cup granulated sugar with a hand-held mixer until smooth and creamy. Set aside. Step 5: In a separate bowl, whisk together strawberry jello and boiling water until dissolved and set aside. Step 6: In a separate medium bowl, whip heavy.

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Directions. Dissolve strawberry gelatin in boiling water in a bowl; cool in refrigerator until thick, but not set, about 20 minutes. Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth. Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour strawberry gelatin mixture into.

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Cook the strawberry sauce. In a small saucepan, mix the chopped strawberries, granulated sugar, and lemon juice together and cook over medium-low heat until the strawberries have cooked down and look like apple sauce. About 10-15 minutes. Strain the strawberry sauce into a heat-proof bowl. Bloom the gelatin.

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How to Make No Bake Strawberry Cheesecake. Melt some butter and combine it in a medium-sized mixing bowl with the graham crackers crumbs until a sandy mixture forms. Next, press the graham cracker mixture into a 9-inch springform pan and set the pan aside. In a large mixing bowl, whip the cream cheese until smooth and creamy, about 2-3 minutes.

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Cover tightly with plastic wrap and stick it in the freezer for 1-2 hours or until filling is firm. In a small sauce pan, add 1 boiling cup of water to 2 small jello packs, mix well until jello is dissolved. Add 1 cup of cold water and mix some more. Pour jello mixture into the chilled cheese cake filling.

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Mix cookie crumbs with melted butter. Step 3. Use the cookie crumbs to form a crust on the bottom of the 16cm pan. Step 4. Whisk cream cheese, sour cream and sugar. Step 5. Pour milk on gelatin and microwave for 1 minute, mix to dissolve. Pour gelatin into cheese mixture and add strawberry puree in. Step 6.