Strawberry Lasagna

5 from 5 votes

No bake Strawberry Lasagna is a creamy, cool, fruit-flavored dessert full of light and fluffy layers arranged over a cookie crust.

Prep Time15

Cook Time0

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Calories: 322kcal

Author: Jennifer Fishkind

Ingredients

Crust:

11 ounces box vanilla wafers
½ cup (1 stick) salted butter melted

Cheesecake Layer:

8 ounces package cream cheese room temperature
⅔ cup powdered sugar
¼ cup sour cream room temperature
8 ounces tub whipped topping

Strawberry Layer:

3 ounces box of strawberry gelatin
¾ cup boiling water
¼ cup ice cubes
½ cup heavy cream room temperature
1 ½ cup chopped fresh strawberries
8 ounces tub whipped topping

Toppings:

8 ounces tub whipped topping
Fresh strawberries, optional garnish

Instructions

Place the vanilla wafers in a large food processor and crush until uniformly crumbled.
11 ounces box vanilla wafers
Add in the melted butter and pulse to combine.
½ cup (1 stick) salted butter
Spread the crust mixture into the bottom of a deep 9x13 inch pan and firmly press down into an even crust.
Mix the cream cheese and powdered sugar in a large mixing bowl until smooth and fluffy with a hand or stand mixer, about 2-3 minutes.
8 ounces package cream cheese, ⅔ cup powdered sugar
Mix in the sour cream until smooth.
¼ cup sour cream
Fold in 1 tub of whipped topping until thoroughly combined, and then spread the mixture onto the prepared crust in an even layer.
8 ounces tub whipped topping
Whisk the strawberry gelatin and boiling water in a medium-sized mixing bowl until the gelatin dissolves.
3 ounces box of strawberry gelatin, ¾ cup boiling water
Add in the ice cubes and stir until they completely melt. Before adding the heavy cream, ensure the gelatin mix is cooled at room temperature.
¼ cup ice cubes
Slowly add in the heavy cream. It should make a creamy, semi-thick liquid.
½ cup heavy cream
Fold in the strawberries and 1 tub of whipped topping until the mixture is one consistency and the strawberries are evenly dispersed.
1 ½ cup chopped fresh strawberries, 8 ounces tub whipped topping
Spread the strawberry layer evenly over the cream cheese layer. It will be slightly runny but will firm up in the refrigerator.
Cover well with plastic wrap, then place the pan in the refrigerator for 4-6 hours.
When ready to serve, remove the plastic wrap and top with the final container of whipped topping, garnish with fresh strawberries, optional, and cut into squares.
8 ounces tub whipped topping, Fresh strawberries, optional garnish

Notes

Storage:

To Store: Strawberry Lasagna should be stored covered in an airtight container in the refrigerator and consumed within 2-3 days for best taste and texture.
To Freeze: You can freeze Strawberry Lasagna for 2-3 months and thaw it overnight in the refrigerator before serving. However, remember that freezing may alter the texture slightly, so it's advisable to consume it fresh for the best taste and consistency.

Tips:

Each 8-ounce tub of whipped topping equals about 3 cups. If needed, you can use a 16-ounce tub divided in half for the two layers. You can also make your own homemade whipped cream with heavy cream and powdered sugar.
You can substitute cold water for the ice and stir until the mixture has cooled to room temperature. Ice works much better so use it if possible.
One of the most important elements of this recipe is having all ingredients at room temperature before assembling the layers. Especially make sure you have the cream cheese softened to room temperature for a creamy, lump-free cheesecake filling.

Nutrition