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.
- 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 to set up and top with whole, fresh strawberries.
Frequently Asked Questions & Expert Tips
Store your trifle tightly covered with plastic wrap or in an air-tight container kept in the refrigerator for up to 3 days.
Yes, 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.
Yes, you can store the trifle in the freezer to keep it fresh for longer – be sure to assemble or move to a freezer-friendly container.
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
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 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
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
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Amanda Davis
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Pam says
What do you mean by stabilize the home made whipped creme? Or how do you stabilize?
Amanda Davis says
Hi Pam! It involves adding some unflavored gelatin. Here’s the step by step https://amandascookin.com/stabilized-whipped-cream/ , or if you want you can use Cool Whip instead.
Louise says
How thick should jello be?
Amanda Davis says
It won’t set while it cools, it’ll just be thicker than water, if that makes sense. The gelatin will begin to set a bit while it sits, thickening the liquid.
Nancy Grosso says
I didn’t see what size trifle bowl is needed. Can you find these anywhere? Just curious! I’m hoping to make this for a 4th of July party I’m going to! It looks and sounds delicious! Strawberries and cheesecake, how can it miss? I think I might toss in a few blueberries just for the holiday!! Thanks!
Amanda Formaro says
Hi there. he trifle bowl we recommend is linked in the recipe card. Its 3 quarts http://amzn.to/2rZBt4m
Michelle Brink says
Loved it! I think I will use a piping bag next time. It was hard to spread the cream cheese mixture over the graham cracker crumbs.
Sherylee Portrey says
Not-so-funny Comedy of Errors! I used sugar free strawberry gelatin. I put in a half cup of boiling water until dissolved then put in half a cup of ice water. Sirred well and set aside on the counter. When I went back to it, it was SOLID! I added some hot water to melt it so I could mix in the cool whip and strawberries. It totally looks like a 3 year old made it! Hopefully it will taste better than it looks.
Chris says
could frozen strawberries be used
Jennifer LePari says
Loved this dessert and so did my whole family!!!
Tabitha says
How much/ cup(s) of graham crackers are needed? To cut the middle man out I sometimes use ready made graham cracker crumbs. Thanks!!
Amanda Formaro says
This is a rough estimate, but about 4 cups. If buying crumbs, look at the weight on the box. You need about 14.4 oz.
Nicole says
OMG!!
I saw this fabulous recipe and wanted to make it. But not just for two. I would eat it all myself!! A few days later my neighbor had a get together. I could make it to take.
When we arrived, they started drooling. They devoured the whole bowl. I thought one person after two visits, was going to lick the bowl out!!
It was a huge hit!!! The recipe was easy to follow and prepare. I will be making it again without a doubt!!
I loved it. It is going in my recipe box.
Kristen Formaro says
So glad to hear you enjoyed! Thank you for sharing :)
Tracy says
Can the cool whip be substituted for real whip cream?
Kristen Formaro says
Yes, though be sure to stabilize your homemade whipped cream otherwise it will not hold its shape and become runny rather fast.