Strawberry Lasagna

Why this recipe works

This no-bake strawberry lasagna is first layered with a graham cracker crust followed by a cheesecake layer and a Cool Whip strawberry jello mixture with fresh chopped strawberries thrown in. Lastly, this dessert isn’t complete until it’s topped with a pillow of whipped cream and fresh strawberries.

Dessert lasagnas are something we love serving at all types of get-togethers. Our chocolate lasagna is one of our most popular, but this strawberries and cream dessert will be a show stopper in the hotter months!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – The crust is made from graham crackers. If you do not have graham crackers, substitute for finely ground golden Oreos or shortbread cookies.

FILLING – This dessert is comprised of two inner layers, one cream cheese cheesecake layer, and one layer of Cool Whip and strawberry jello mixture with some freshly diced strawberries added in. If you prefer, you can use homemade whipped cream in place of the Cool Whip.

TOPPING – We’re keeping it nice and simple by using Cool Whip as the top layer for this dessert. Feel free to use a homemade whipped topping instead. Then, we garnish with fresh strawberries for the finishing touch.

How to Make Strawberry Lasagna

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. To a large food processor add the graham crackers and pulse to a fine crumb. Add the melted butter to the food processor while at low speed.
2. Once combined, pour the contents into a 9×13 casserole dish and press to form an even layer. Place into the freezer while you assemble the other ingredients to firm up.
3. In a large bowl, whip the softened cream cheese with the powdered sugar.
4. Fold one container of cool whip into the cream cheese mixture. Spread into an even layer on top of the graham cracker crust and refrigerate for 30 minutes.
5. In another large bowl dissolve the Jello powder with boiling hot water. As it begins to cool (bowl should get close to room temperature), add the cold water.
6. Once cooled on the counter (not in the refrigerator as you do not want the Jello to setup) and slightly thickened (about 5-10 minutes), fold with a container of cool whip. Add 3 cups of chopped strawberries, reserving about a cup for the garnish on top.
7. Spread into an even layer on top of the cheesecake layer. Return to the refrigerator to cool for another 30-45 minutes.
8. Add the last container of cool whip on top in an even layer.
9. Garnish with more fresh strawberries. Freeze or refrigerate for a couple hours to setup all layers.

Frequently Asked Questions

Indulge with this strawberries and cream summer dessert! This strawberry lasagna features 3 layers of smooth cheesecake, strawberry jello, and cool whip with the addition of chopped fresh strawberries.

More Strawberry Recipes

• Strawberry Shortcake
• Instant Pot Strawberry Cheesecake
• Strawberry Icebox Cake
• Fresh Strawberry Muffins
• Strawberry Banana Popsicles
• Strawberry Lasagna Trifle

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Strawberry Lasagna

This strawberry lasagna has 3 layers of smooth cheesecake, strawberry jello, and cool whip with the addition of chopped fresh strawberries.

5 from 31 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 15 servings

3 hours hrs 10 minutes mins

Calories: 353

Author: Amanda Davis

Ingredients

Crust

• ▢ 14.4 oz graham crackers 1 standard box
• ▢ 8 Tablespoons butter melted

Filling

• ▢ 8 oz cream cheese softened
• ▢ 1 cup powdered sugar
• ▢ 24 oz Cool Whip three 8 oz containers
• ▢ 4 cups strawberries chopped
• ▢ 3 oz strawberry jello mix 1 box
• ▢ ½ cup boiling water
• ▢ ½ cup cold water

Things You’ll Need

• ▢
  Food processor
• ▢
  13×9 baking dish
• ▢
  Rubber spatula
• ▢
  Hand mixer

Before You Begin

• If mixing in a glass bowl, adding cold water to the hot jello mixture could cause thermal shock and break the glass bowl.
• If you love strawberries like I do, add all four cups into the strawberry Jello layer and add additional chopped strawberries on top to your liking.
• If freezing before serving, wait to add the strawberries to the top until after sliced.

Instructions

• To a large food processor add the graham crackers and pulse until a fine crumb. Add the melted butter to the food processor while at low speed.
• Once combined, pour the contents into a 9×13 casserole dish and press to form an even layer. Place into the freezer while you assemble the other ingredients to firm up.
• In a large bowl, whip the softened cream cheese with the powdered sugar. Fold in one container of cool whip. Spread into an even layer on top of the graham cracker crust and refrigerate for 30 minutes.
• In another large bowl dissolve the Jello powder with boiling hot water. As it begins to cool (bowl should get close to room temperature), add the cold water.* Once cooled on the counter (not in the refrigerator as you do not want the Jello to setup) and slightly thickened (about 5-10 minutes), fold with a container of cool whip. Add 3 cups of chopped strawberries, reserving about a cup for the garnish on top.** Spread into an even layer on top of the cheesecake layer. Return to the refrigerator to cool for another 30-45 minutes.
• Add the last container of cool whip on top in an even layer. Garnish with more fresh strawberries. Freeze or refrigerate for a couple hours to setup all layers.
• Remove and cut with a knife that has been ran under hot water for clean cuts.

Expert Tips & FAQs

• This is served more easily if allowed to softened slightly (about 10 minutes) after being frozen.

Nutrition

Serving: 1serving | Calories: 353cal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 342mg | Potassium: 179mg | Fiber: 2g | Sugar: 29g | Vitamin A: 474IU | Vitamin C: 23mg | Calcium: 94mg | Iron: 1mg

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This post was originally published here on April 26, 2021.