Strawberry Lasagna Trifle

This gorgeous layered strawberry lasagna trifle is a tiered version of everyone’s favorite potluck sweet treat, dessert lasagna. This trifle is packed with rich cheesecake and refreshing strawberry flavors.

Why this recipe works

Our beloved strawberry lasagna recipe is presented as a trifle with multiple layers of graham cracker crumbs, cheesecake, and whipped strawberry jello with chopped fresh strawberries.

This strawberry lasagna trifle is a light, creamy, and refreshing dessert to serve at your spring and summer parties or Easter gathering.

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

GRAHAM CRACKERS – Toasting the graham cracker crumbs isn’t necessary – it enhances the flavor a bit and gives them some added crispiness, but it is totally optional. You can also add 1⁄2 cup granulated sugar to the graham cracker crumb/butter mixture to sweeten the crumbs up. You can also substitute with finely ground golden Oreos or shortbread cookies.

How to Make Strawberry Lasagna Trifle

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. Preheat oven to 350°F.
2. Place 1⁄2 cup boiling water in a medium mixing bowl. Whisk in the strawberry gelatin until dissolved.
3. Stir the ice cold water into the gelatin mixture and set aside to cool and thicken (do not refrigerate.)
4. Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.
5. Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.
6. Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes. Remove crumbs once they are toasted – do not burn. Set aside to cool.
7. In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 1 – 8 oz. container of Cool Whip.
8. Whisk another 8 oz. container of Cool Whip into the cooled and thickening strawberry gelatin.
9. Gently stir 4 cups of chopped strawberries into the whipped strawberry mixture.
10. Build the trifle by layering 1⁄3 of the toasted graham cracker crumbs, then about 1⁄2 of the cream cheese mixture, then 1⁄2 of the strawberry gelatin mixture. Repeat with another layer of graham cracker crumbs, the remaining cream cheese mixture, remaining strawberry mixture, and a final layer of graham cracker crumbs.
11. Mound the top of the trifle with big scoops of the final 8 oz. container of Cool Whip (you may not use it all). Chill for 2-3 hours to set up and top with whole, fresh strawberries.

Frequently Asked Questions & Expert Tips

Serving Suggestions

This trifle is extra pretty with some fresh strawberries, stem included, on top for garnish. Scoop and serve in bowls or parfait dishes. It’s an impressive-looking dessert to serve for Easter, baby showers, potlucks, or reunions.

More Trifle Recipes

• Jello Trifle
• English Trifle
• Tiramisu Trifle
• Carrot Cake Trifle
• Mixed Berry Trifle
• Lemon Blueberry Trifle
• Chocolate Lasagna Trifle
• Strawberry Shortcake Trifle
• Lemon Lush Trifle

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Strawberry Lasagna Trifle

Strawberry lasagna trifle has multiple layers of graham cracker crumbs, cheesecake, and whipped strawberry jello mixed with chopped fresh strawberries.

5 from 17 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: 10 servings

2 hours hrs 45 minutes mins

Calories: 533

Author: Amanda Davis

Ingredients

• ▢ 3 oz strawberry gelatin
• ▢ ½ cup boiling water
• ▢ ½ cup ice water
• ▢ 14.4 oz graham crackers 1 whole box
• ▢ ½ cup unsalted butter melted
• ▢ 8 oz cream cheese softened
• ▢ 1 cup powdered sugar
• ▢ 24 oz Cool Whip 3 – 8 oz containers, thawed
• ▢ 4 cups strawberries chopped, plus more for garnish

Things You’ll Need

• ▢
  Trifle bowl
• ▢
  Food processor
• ▢
  Hand mixer

Before You Begin

• Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
• You can make this trifle a day ahead of time and store it in the refrigerator, tightly covered, until you are ready to serve. Making it ahead of time will allow the graham cracker crumbs to soak in the flavors and become nice and soft.
• You could layer the strawberry pieces (or make slices) between the cheesecake layer and the strawberry gelatin layer rather than mixing the chopped strawberries into the whipped strawberry layer. Having them mixed in makes them less visible when looking at the trifle, BUT it does make it easier to serve and have a nice distribution of strawberry chunks throughout the dessert.
• You may not use all of the final 8 oz. of Cool Whip to top the trifle. It’s up to you and your personal decorating preference.
• Toasting the graham cracker crumbs isn’t necessary – it enhances their flavor a bit and gives them some added crispiness, but it is totally optional. You can also add 1⁄2 cup granulated sugar to the graham cracker crumb/butter mixture to sweeten the crumbs up.
• Rinse and pat dry fresh strawberries just before adding to the top. Be sure there is no excess moisture on the strawberries from rinsing them – you don’t want drips of water to seep into the whipped topping.

Instructions

• Preheat oven to 350°F.
• Place 1⁄2 cup boiling water in a medium mixing bowl. Whisk in the strawberry gelatin until dissolved.
• Stir the ice cold water into the gelatin mixture and set aside to cool and thicken (do not refrigerate).
• Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.
• Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.
• Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes.
• Remove crumbs once they are toasted – do not burn. Set aside to cool.
• In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 1 – 8 oz. container of Cool Whip.
• Whisk another 8 oz. container of Cool Whip into the cooled and thickening strawberry gelatin.
• Gently stir 4 cups of chopped strawberries into the whipped strawberry mixture.
• Build the trifle by layering 1⁄3 of the toasted graham cracker crumbs, then about 1⁄2 of the cream cheese mixture, then 1⁄2 of the strawberry gelatin mixture. Repeat with another layer of graham cracker crumbs, the remaining cream cheese mixture, remaining strawberry mixture, and a final layer of graham cracker crumbs.
• Mound the top of the trifle with big scoops of the final 8 oz. container of Cool Whip (you may not use it all). Chill for 2-3 hours then top with whole, fresh strawberries.

Nutrition

Serving: 1serving | Calories: 533cal | Carbohydrates: 73g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 432mg | Potassium: 267mg | Fiber: 3g | Sugar: 43g | Vitamin A: 714IU | Vitamin C: 34mg | Calcium: 141mg | Iron: 2mg

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