Description
This Strawberry Lasagna is a no-bake, four-layer dessert featuring a vanilla wafer crust, creamy cheesecake, strawberry gelatin, and fluffy whipped topping—perfect for warm weather and gatherings.
Ingredients
- 11 ounces vanilla wafers
- 8 tablespoons salted butter, melted
- 8 ounces cream cheese, at room temperature
- ⅔ cup powdered sugar
- ¼ cup sour cream, at room temperature
- 8 ounces whipped topping, thawed (plus extra for topping)
- 3 ounces strawberry gelatin (1 box)
- ¾ cup boiling water
- ¼ cup ice cubes
- ½ cup heavy cream, at room temperature
- 1½ cups fresh strawberries, chopped
- Fresh strawberries for garnish
- Mint leaves (optional)
Instructions
- Spray a 9×13-inch baking dish with nonstick spray.
- Pulse vanilla wafers in a food processor to crumbs. Add melted butter and pulse to combine.
- Press crust mixture into the bottom of the pan and set aside.
- In a bowl, beat cream cheese until fluffy (about 3 minutes).
- Add powdered sugar and mix until combined, then add sour cream and mix until smooth.
- Fold in whipped topping until fully incorporated.
- Spread cheesecake mixture evenly over the crust.
- In a bowl, dissolve strawberry gelatin in boiling water. Add ice cubes and stir until melted and cooled.
- Stir in heavy cream, then fold in whipped topping and chopped strawberries.
- Spread strawberry mixture over the cheesecake layer. Cover and refrigerate for at least 6 hours.
- Before serving, spread additional whipped topping over the top.
- Garnish with fresh strawberries and mint leaves if desired. Cut into squares and serve.
Notes
- Chill for at least 6 hours for best results; overnight is ideal.
- Substitute vanilla wafers with graham crackers or Oreos for variety.
- Use thawed and well-drained frozen strawberries if fresh are unavailable.
- To enhance less sweet strawberries, mix them with sugar and lemon juice.
- Make it gluten-free by using gluten-free cookies for the crust.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 19g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
