1. Begin by preparing your jelly layers. Dissolve each packet of jelly crystals in 1 cup of boiling water separately. Stir well until fully dissolved, then pour each jelly into shallow containers and refrigerate until set. This usually takes about 3-4 hours, so it’s best to prepare them the day before.
2. While the jelly sets, crush the Oreo cookies finely. You can use a food processor or place them in a sealed plastic bag and bash gently with a rolling pin—just like I used to sneak into mum’s kitchen and do with her baking tools when I was ten!
3. Mix the crushed Oreos with melted butter until the crumbs resemble wet sand. Press this mixture firmly into the base of a 9×9-inch square dish to form the crust. Chill in the fridge while you prepare the creamy layers.
4. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture, creating a light and fluffy filling reminiscent of my mum’s famed whipped desserts.
5. Slice the set jellies into small cubes. If you’re using white chocolate chips, have them ready for layering.
6. Now, assemble your dessert lasagna: first, spread half of the cream cheese filling over the Oreo crust. Sprinkle half of the jelly cubes and white chocolate chips evenly over this layer.
7. Repeat with the remaining cream cheese filling and jelly cubes, finishing with a smooth layer of cream on top.
8. Cover the dish with cling film and refrigerate for at least 4 hours, or overnight, to let the layers meld beautifully together.
9. Just before serving, garnish with fresh berries or a few sprigs of mint for that extra festive charm.

One of my fondest memories is watching the layers come together, much like the patchwork of stories my mum used to weave at those long, laughter-filled family dinners. The colors and textures feel like a Christmas feast on a plate, but without the need to turn on the oven in the middle of winter’s chill.