Description
A no-bake strawberry lasagna dessert with a buttery graham cracker crust, creamy cheesecake layer, and a refreshing strawberry gelatin topping.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping
- 2 cups fresh strawberries, sliced
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup whipped topping (for top layer)
Instructions
- Mix crushed graham crackers with melted butter until well combined.
- Press mixture firmly into a 9×13-inch dish to form the crust. Refrigerate for 20 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold in 1 1/2 cups whipped topping gently.
- Spread the cream mixture evenly over the chilled crust.
- Dissolve strawberry gelatin in boiling water, then stir in cold water.
- Let gelatin cool slightly, then mix in sliced strawberries.
- Allow gelatin to slightly thicken, then pour over cream layer.
- Refrigerate for 3–4 hours until fully set.
- Spread remaining whipped topping over the top before serving.
Notes
- Ensure gelatin is slightly thickened before pouring to prevent mixing with cream layer.
- Chill thoroughly for best texture and clean slices.
- Use fresh strawberries for best flavor, but frozen can work if drained well.
- Can be made a day ahead for improved taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
