Strawberry Lasagna
A delightful dessert featuring layers of creamy filling, strawberries, and a crisp crust, perfect for any occasion.
Ingredients
For the crust
- 2 cups vanilla wafer crumbs Provides a crunchy texture
- ½ cup melted unsalted butter Acts as a binding agent
- 2 tbsp granulated sugar Sweetens the crust
For the creamy filling
- 8 oz cream cheese, softened Adds a creamy texture
- ½ cup sour cream Adds tanginess
- 1 cup powdered sugar Sweet, light consistency
- 1 tub (8 oz) Cool Whip, thawed Provides a fluffy texture
For the fruity layer
- 1 box (3 oz) strawberry gelatin Provides a sweet strawberry flavor
- ½ cup boiling water Activates the gelatin
- ½ cup cold heavy cream Adds richness
- 1 cup chopped strawberries Adds freshness and sweetness
For the topping
- 1 tub (8 oz) Cool Whip, thawed For topping
- Fresh strawberries, halved or sliced For garnish
Instructions
Preparation
- In a mixing bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and holds together when pressed.
- Firmly press the crust mixture evenly into the bottom of a greased 9x13-inch baking dish.
Making the creamy filling
- In a separate bowl, beat together the softened cream cheese, sour cream, and powdered sugar until smooth and well combined.
- Gently fold in the Cool Whip until uniformly mixed.
Layering
- Spread half of the cream cheese mixture over the prepared crust.
- Distribute the chopped strawberries evenly over the cream cheese layer.
- In a bowl, dissolve the gelatin powder in the boiling water, stirring until completely dissolved. Let it cool slightly.
- Stir in the cold heavy cream into the cooled gelatin mixture.
- Pour the gelatin mixture over the strawberries and spread gently with a spatula.
- Spread the remaining Cool Whip over the top.
- Garnish with halved or sliced fresh strawberries.
Chilling
- Cover the dish with plastic wrap and refrigerate for a few hours or ideally overnight.
Notes
Use softened cream cheese to avoid lumps. Allow the layers to set properly for at least four hours before slicing. Store leftovers in an airtight container in the fridge.