Instructions

Make the Oreo Crust:

• Ground whole Oreo cookies with the filling. Using a fork, stir together the Oreo crumbs and melted butter, then press firmly into the bottom of a 9×13-inch dish. Refrigerate while you prepare the filling.

Prepare Homemade Whipped Cream:

• In a large bowl, beat the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla, then continue mixing until stiff peaks form. Set aside. About 6-7  cups will be used for the cheesecake filling, and the remaining 2½–3 cups will be reserved for topping.

Prepare Cheesecake Filling:

• Beat the cream cheese and powdered sugar until smooth and creamy. Divide into 3 equal portions.

For the Purple Layer:

• Dissolve 1 tablespoon of clear gelatin powder in ¼ cup of cold water and let it bloom.
• In a blender or food processor, pulse 1¼ cups thawed blueberries with 1–1½ tablespoons water.
• Melt the bloomed gelatin over low heat in a small saucepan or in the microwave until fully dissolved (do not boil).
• Add the blended blueberries to one-third of the cream cheese mixture and mix until combined. With the mixer on low speed, slowly pour in the melted gelatin and mix until fully incorporated.
• Add about 2¼ cups of the whipped cream and mix until smooth and evenly combined. Spread the layer over the crust and place it in the freezer for a few minutes to help it set before adding the next layer.

For the Blue Layer:

• Place 3 oz berry blue Jello in a small bowl and pour ½ cup boiling water over it. Stir for 2–3 minutes until fully dissolved. Let it cool slightly (it should be cool but still liquid).
• In a food processor, blend ½ cup fresh blueberries with 1 tablespoon cold water until smooth.
• Mix the blended fresh blueberries into the second third of the cream cheese mixture.
• With the mixer on low speed, slowly pour in the cooled Jello and mix until combined (do not add warm Jello).
  Add about 2¼ cups whipped cream and mix until light and smooth.
• Spread evenly over the purple layer and place in the freezer briefly to help it set before adding the final layer.

For the Yellow Layer:

• Dissolve 3 oz lemon Jello in ½ cup boiling water. Stir until fully dissolved and let cool slightly.
• With the mixer on low speed, slowly pour the cooled lemon Jello into the remaining third of the cream cheese mixture and mix until incorporated.
• Add 2¼ cups whipped cream and mix until light and creamy. Spread evenly over the blue layer. Chill until set.

Topping:

• Spread the remaining 2½–3 cups of whipped cream over the yellow layer, then refrigerate for at least 4 hours, preferably overnight, until fully set.
• Before serving, garnish with sprinkles, M&M candies, Easter egg candies, or add a few Peeps for a festive look.

Storage:

• Store leftovers covered in the refrigerator for 4–5 days.