12 Oreo cookies, finely ground
2 tbsp butter, melted
1 envelope (1/4-oz) unflavored gelatin
2 tbsp water
3 pkgs (8-oz each) cream cheese, room temperature
1 cup sugar
1/2 tsp vanilla extract
3 cups frozen whipped topping, thawed (from an 8-oz container)
1 mango, peeled, pitted, sliced
4 strawberries, trimmed and sliced
Coat an 8"x3" springform pan with cooking spray. Combine cookie crumbs and butter; press into bottom of pan. Chill until set, 20 minutes.
In a microwave-safe bowl, stir water into gelatin and let stand until water is absorbed.
Meanwhile, in a large bowl, on medium speed, beat cream cheese and sugar until smooth; beat in vanilla. Microwave gelatin in 15-second intervals until melted. Stir in 1 cup cream cheese mixture until smooth; if lumps form, microwave in 15-second intervals until smooth. Stir back into remaining cream cheese mixture. Fold in topping. Spread in pan. Cover and chill 6 hours up to overnight.
Run knife around edge of pan and remove side of pan. Transfer cake to a serving plate. Arrange mango and strawberry slices on cake.
Yield: 16 slices
