Strawberry Lasagna

Introduction

This no-bake Strawberry Lasagna is a showstopping dessert perfect for feeding a crowd. You’ll love its creamy, fruity layers and the satisfying contrast of the crunchy graham cracker crust. It’s incredibly easy to make and always disappears first at potlucks and parties.

Prep & Cook Time

• Prep Time: 35 minutes
• Cook Time: 5 minutes
• Total Time: 40 minutes
• Servings: 15

Ingredients

• 14.4 oz graham crackers (1 standard box)
• 8 Tablespoons butter (melted)
• 8 oz cream cheese (softened)
• 1 cup powdered sugar
• 24 oz Cool Whip (three 8 oz containers)
• 3 oz strawberry jello mix (1 box)
• 1/2 cup boiling water
• 1/2 cup cold water
• 4 cups strawberries (chopped)

Instructions

1. Make the crust: Finely crush the entire box of graham crackers into crumbs. Combine crumbs with the melted butter in a medium bowl until thoroughly moistened. Press firmly into the bottom of a 9×13-inch baking dish. Set aside.
2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Fold in 8 oz (one container) of the Cool Whip until fully combined. Spread this mixture evenly over the prepared crust.
3. Prepare the strawberry layer: Sprinkle the chopped strawberries evenly over the cream cheese layer.
4. Make the jello topping: In a separate medium bowl, dissolve the strawberry jello mix in the 1/2 cup of boiling water. Stir until no granules remain. Add the 1/2 cup of cold water and stir to combine. Let the mixture cool at room temperature for about 10 minutes, until it’s just starting to thicken slightly.
5. Assemble the final layer: Carefully fold the remaining 16 oz (two containers) of Cool Whip into the slightly thickened jello mixture until fully incorporated. Gently pour and spread this fluffy mixture over the strawberry layer, ensuring it covers them completely.
6. Chill and serve: Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to fully set. Slice and serve chilled.

Variations

• Try using a pre-made graham cracker pie crust for individual servings in small jars or cups.
• Layer fresh blueberries or raspberries with the strawberries for a mixed berry version.
• For a more solid top layer, spread just 8 oz of Cool Whip over the strawberries, then pour the cooled (but still liquid) jello mixture over the top before chilling.
• Garnish just before serving with whole or sliced fresh strawberries and a sprinkle of graham cracker crumbs for texture.

Tips for Success

• Press the crust mixture very firmly into the dish using a flat-bottomed cup to prevent it from crumbling when sliced.
• Ensure your cream cheese is fully softened to avoid lumps in the second layer.
• For clean slices, run a sharp knife under hot water and wipe it dry between each cut.

Storage & Reheating

Store tightly covered in the refrigerator for up to 3 days. This dessert does not freeze or reheat well, as the layers will separate and become watery. Always serve it chilled directly from the fridge.

FAQ

Can I use fresh whipped cream instead of Cool Whip?

Yes, you can substitute an equal amount of stabilized sweetened whipped cream, but note that Cool Whip holds its shape better over several days.

Why did my jello layer not set?

This likely means the jello mixture was still too warm when folded into the Cool Whip, causing it to thin out. Always allow it to cool at room temperature first.

Can I use sugar-free jello?

Absolutely, sugar-free jello mix can be used with no other changes to the recipe.

My crust is crumbling. What did I do wrong?

The crust crumbs may not have been pressed firmly enough into the dish, or you may need a touch more melted butter to bind them.

Do I have to use strawberries?

While the recipe is designed for strawberries, other soft fruits like peaches or raspberries can be used with a corresponding flavored jello mix.

How far in advance can I make this?

It’s best assembled the day before you plan to serve it to ensure it’s fully set and the flavors have melded.