No Bake Strawberry Lasagna
A cool, creamy layered dessert with a buttery graham cracker crust, fluffy no-bake cheesecake, silky strawberry gelatin mousse, and a cloud of whipped topping crowned with fresh strawberries—no oven required and perfect for spring and summer gatherings.
Ingredients
- 3 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 3 containers (8 oz each) whipped topping, thawed, divided
- 1 box (3 oz) strawberry gelatin mix
- 2/3 cup boiling water
- 1 cup ice-cold water
- 16 ounces fresh strawberries, sliced or halved, plus extra for garnish
Instructions
- In a bowl, stir together graham cracker crumbs and melted butter until evenly moistened. Press firmly into the bottom of a 9x13-inch baking dish to form the crust. Freeze or chill for 15 minutes.
- Using an electric mixer, beat softened cream cheese with powdered sugar until smooth and fluffy. Fold in 1 container of whipped topping until light and creamy.
- Spread the cheesecake mixture evenly over the chilled crust. Refrigerate while preparing the strawberry layer.
- In a large bowl, whisk strawberry gelatin with boiling water until completely dissolved. Stir in the ice-cold water and let cool about 15 minutes until the mixture is cool to the touch but still liquid.
- Fold in 1 container of whipped topping to make a light strawberry mousse. Cover and refrigerate the bowl for 20–30 minutes until slightly thickened but pourable.
- Spoon the strawberry layer gently over the cheesecake layer, smoothing to the edges. Cover the dish with plastic wrap and chill for at least 4 hours, preferably overnight, until fully set.
- Before serving, spread the remaining container of whipped topping over the top and garnish with fresh strawberries. Slice and serve cold.
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 8gSodium: 180mgFiber: 1gSugar: 20g
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