1-Prepare the crust: combining 3 cups graham cracker crumbs, 1/4 cup strawberry jam, 1/2 cup plus 2 tablespoons melted unsalted butter with red gel food coloring mixed in, until evenly moistened. Press the mixture firmly into the bottom of a 13 x 9 x 2-inch dish and freeze until firm; this step sets the base quickly, which is great for busy schedules.

2-Make the whipped cream: beating 1 and 2/3 cup chilled heavy cream until soft peaks form, then add about 1/3 cup powdered sugar and 1 teaspoon vanilla and beat until stiff peaks form. Reserve 1 cup for the cheesecake layer and keep the rest for topping it’s that simple to create layers of creamy goodness.

3-Prepare the cheesecake layer: beat 1/2 cup softened unsalted butter, 8 oz softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla together until creamy; fold in 1 cup whipped cream until thick, then gently mix in 2/3 cup diced fresh strawberries and spread over the crust before refrigerating to set.

4-Prepare the blueberry gelatin layer: dissolving 2 (3 oz) packages berry blue gelatin in 1 and 1/4 cup boiling water, let it cool for 15-20 minutes, then stir in 1 cup canned crushed pineapple (drained) and 2 cups blueberry pie filling. Chill until it reaches room temperature and begins to set, then spread it over the chilled cheesecake layer carefully and refrigerate until fully set.

5-Finally, top and garnish: top with the remaining 2 and 1/2 cups whipped cream, garnish with fresh strawberries halved and fresh blueberries, and melt 1/4 cup white chocolate chips to drizzle over the top.