Strawberry Lasagna
A no-bake dessert that combines creamy layers with a crunchy crust and fresh strawberries, perfect for warm days or busy schedules.
Ingredients
For the crust
- 2 cups Golden sandwich cookies or graham crackers, crushed You can use either with equal success.
- 1/2 cup Melted butter Helps the crust hold together.
For the cream layer
- 8 oz Cream cheese, softened Full fat gives the best texture.
- 1/2 cup Powdered sugar Provides sweetness without graininess.
- 8 oz Whipped topping Use store bought or homemade.
For the strawberry layer
- 1 pkg Strawberry gelatin mix This gives the classic strawberry layer.
- 1 cup Boiling water To dissolve the gelatin.
- 1/2 cup Ice cold water To cool down the gelatin quickly.
- 2 cups Fresh strawberries, diced Frozen strawberries can be used, but must be thawed and drained.
- 1 cup Extra whipped topping For the final layer.
Instructions
Preparation
- 1) Make the crust. Crush your cookies into fine crumbs. Mix crumbs with melted butter and press firmly into a 9×13 dish. Pop it in the fridge while you mix the next layer.
- 2) Make the cream cheese layer. Beat softened cream cheese with powdered sugar until smooth. Fold in whipped topping gently. Spread over the crust.
- 3) Make the strawberry layer. Stir the gelatin mix with boiling water until fully dissolved. Add cold water and diced strawberries, making sure it cools down before pouring over the cream layer.
- 4) Chill. Refrigerate until the strawberry layer is set, for at least 2 to 3 hours, or overnight.
- 5) Finish with whipped topping. Spread a final layer of whipped topping on top and optionally garnish with extra strawberries or cookie crumbs.
Notes
Chill longer than you think for clean slices. Use a hot knife for cutting and wipe the knife between slices.