No Bake Strawberry Lasagna Cake
A delightful blend of creamy layers and fresh strawberries, perfect for any occasion without the fuss of baking.
Ingredients
For the crust
- 2.5 cups graham cracker crumbs, divided Provides a crunchy base.
- 1 stick butter, melted Adds richness and moisture.
For the filling
- 1 package cream cheese, softened (8 ounces) Offers a creamy texture.
- 1 cup powdered sugar Sweetens and lightens the cream cheese.
- 2 containers frozen whipped topping, thawed (8 ounces each) Creates a light, fluffy layer.
- 1 container fresh strawberries, divided (16 ounces) Adds fresh flavor and moisture.
Instructions
Preparation of the crust
- In a mixing bowl, combine 2 cups of graham cracker crumbs with the melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
Preparation of the filling
- In a clean mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth.
- Gradually add the powdered sugar to the cream cheese while mixing until fully incorporated.
- Fold in one container of the thawed whipped topping into the cream cheese mixture gently.
Assembly
- Spread the cream cheese mixture evenly over the graham cracker crust.
- Slice the fresh strawberries, reserving some whole for garnishing later.
- Evenly layer the sliced strawberries over the cream cheese mixture.
- Spread the second container of thawed whipped topping over the strawberries gently.
- Top the dessert with the remaining graham cracker crumbs.
Chilling
- Cover the dish with plastic wrap and refrigerate it for several hours, ideally overnight.
- Just before serving, garnish with the reserved whole strawberries.
Notes
Use room temperature cream cheese to ensure smooth mixing. Let the layers sit overnight for the best flavor and texture.