Strawberry Lasagna-RECIPE

[Nat Quinn]

This Strawberry Lasagna is a delicious no bake, four layer dessert that is wonderfully refreshing, light, and oh-so-pretty! Layers of creamy cheesecake filling, sweet strawberry goodness, and a touch of buttery cookie crust, all topped whipped cream and fresh strawberries. It’s the perfect dessert for potlucks and barbecues or simply satisfying your sweet tooth on a warm summer night.

 

Strawberry Cheesecake Lasagna

 

 

How to Make Strawberry Lasagna

This strawberry lasagna is a dream come true for busy dessert lovers like myself. No preheating the oven, no complicated steps – just a quick whirl in the food processor, some mixing, and some spooning. In no time, you’ll have a stunning layered masterpiece ready to chill and impress!

 

Cookie Crust Layer

1. Crush vanilla wafers in a food processor until only crumbs remain.

2. Pulse in melted butter just until combined.

3. Press onto the bottom of a 9×13 baking dish that has been coated with nonstick cooking spray.

A food processor is the easiest way to make the crust, but you can also place the cookies in a large ziploc bag and use a rolling pin to crush the cookies. Stir in the melted butter.

No Bake Cheesecake Layer

1. Beat cream cheese until light and fluffy, about 3 minutes.

2. Add the powdered sugar and mix until combined.

3. Mix in the sour cream until smooth.

4. Fold in whipped topping until no streaks remain.

5. Spread an even layer on top of the crust.

Strawberry Layer

1. Whisk together strawberry gelatin and boiling water until gelatin dissolves.

2. Stir in ice cubes to quickly cool to room temperature.

3. Slowly stir in the heavy cream.

4. Fold in the whipped topping and strawberries until evenly combined.

5. Spread over the cream cheese layer.

6. Cover and refrigerate until fully set.

To Serve

1. Spread whipped topping or whipped cream on top and garnish with fresh strawberries.

2. Cut into squares, serve, and enjoy!

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