Description
Strawberry Jello Lasagna is a delightful no-bake dessert that layers a Golden Oreo crust, creamy whipped cream and cream cheese filling, juicy strawberry Jello topping, and a crunchy strawberry crumble. This refreshing treat is perfect for spring and summer gatherings!
Ingredients
Crust and topping:
48 Golden Oreo cookies-ground whole with the filling
½ cup unsalted butter-melted
1 oz. freeze dried strawberries- coarsely crushed
Strawberry Jello Filling:
32 oz. fresh strawberry-sliced
1 (3 oz.) pack strawberry flavored gelatin (like Jell-O)
Whipped Cream:
3 cups heavy whipping cream
¾ cup powdered sugar
1 teaspoon vanilla
Cream Cheese Filling:
12 oz. cream cheese-room temperature
½ cup (1 stick) unsalted butter-room temperature
1 cup powdered sugar
1 teaspoon vanilla
Instructions
- Begin by preparing the strawberry filling. In a large saucepan, add the sliced strawberries and sprinkle the dry strawberry Jello powder over them. Gently stir with a rubber spatula to evenly coat the berries. Place the saucepan over medium-low heat and cook for 2–3 minutes, stirring gently. Heat just until the gelatin fully dissolves into the strawberry juices—avoid overcooking, as this can make the strawberries too soft. Remove from heat and allow the mixture to cool.
- To prepare the crust, place the whole Oreo cookies (including the filling) into a food processor and pulse until fine crumbs form. Add the melted butter and mix until all crumbs are evenly moistened. Set aside about ¼ of the mixture for the topping, then press the remaining crumbs firmly into the bottom of a 9×13-inch dish. Chill in the refrigerator or freezer while you prepare the filling.
- For the cream filling, whip the cold heavy cream with 1 teaspoon of vanilla until soft peaks form. Add ¾ cup powdered sugar and continue beating until stiff peaks develop. Set aside. You should have approximately 6 to 6½ cups of whipped cream. If preferred, you can substitute with store-bought Cool Whip.
- In a large mixing bowl, beat the softened butter, cream cheese, and vanilla until smooth and creamy. Add the powdered sugar and mix until fully incorporated. Gently fold in the prepared whipped cream until well combined.
- Spread half of the cream cheese mixture evenly over the chilled Oreo crust. Place in the freezer for 10 minutes to set slightly.
- Next, spoon the cooled strawberry filling over the cream layer and spread it evenly. Return to the freezer for 10–15 minutes, or until the gelatin layer is set.
- Spread the remaining cream cheese mixture over the strawberry layer and smooth the top. Refrigerate for at least 4 hours, or preferably overnight, to fully set.
- To make the strawberry crunch topping, combine the reserved Oreo crumbs with coarsely crushed freeze-dried strawberries. Sprinkle the mixture evenly over the top before serving.
- Serve chilled straight from the refrigerator. Store any leftovers in the fridge for up to 5–6 days.
Notes
You can use refrigerated Cool Whip as a substitute for homemade whipped cream if desired.
- Prep Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American