Description
A stunning no-bake dessert lasagna with layers of creamy filling, fresh strawberries, and crunchy graham crackers. Perfect for summer gatherings!
Ingredients
Scale
For the Crust:
- For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip), thawed
- For the strawberry layer:
- 2 lbs fresh strawberries, sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- For topping:
- Additional whipped topping
- Fresh mint leaves (optional)
Instructions
1. Prepare the Crust:
- 1. Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9×13-inch dish. Chill 15 minutes.
- 2. Prepare strawberries: Toss sliced strawberries with sugar and lemon juice. Let macerate 10 minutes, then drain excess liquid.
- 3. Make filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well. Fold in whipped topping.
- 4. Assemble: Spread half the cream mixture over crust. Add layer of strawberries. Repeat layers.
- 5. Chill: Cover and refrigerate at least 4 hours (overnight is best).
- 6. Serve: Garnish with whipped topping and mint leaves. Cut into squares.
Notes
For a firmer set, use 1 tbsp unflavored gelatin dissolved in 1/4 cup warm water (mix into cream cheese filling). Substitute raspberries or mixed berries for variation.