No-Bake Strawberry Jello Lasagna
Creamy, fruity, and impossibly easy, this No-Bake Strawberry Jello Lasagna is a summer showstopper that comes together in minutes and tastes like a layered dream.
Servings: 8 servings
Equipment
- Mixing Bowl
- Refrigerator
- 8x8 Dish
Ingredients
Ingredients
- 1 package strawberry Jello (3 oz) Dissolve as package directs
- 2 cups fresh strawberries sliced, washed and hulled
- 1 package graham crackers about 9–12 full-size crackers, broken as needed
- 8 oz cream cheese softened to room temperature
- 1 cup whipped cream cool whip or freshly whipped heavy cream
- 1/2 cup powdered sugar sifted if lumpy
Instructions
- Prepare the Jello: Boil the amount of water indicated on the Jello package. Dissolve the strawberry Jello powder in the boiling water, stirring until completely dissolved. Let it cool slightly for a few minutes, then stir in 1 cup of the sliced fresh strawberries. Place the Jello mixture in the refrigerator and chill until it begins to thicken but is not fully firm (about 20–30 minutes) so it’s easy to layer.
- Make the cream layer: In a medium bowl, beat the softened cream cheese until smooth and free of lumps. Add the powdered sugar and beat until combined. Gently fold in the whipped cream until the mixture is light, airy, and smooth. Taste and adjust sweetness if needed.
- Layer the lasagna: In an 8x8 or similar dish, arrange a single layer of graham crackers to cover the bottom (break crackers as needed to fit). Spread about one-third of the cream cheese mixture evenly over the crackers. Pour about one-third of the chilled but slightly thickened Jello over the cream layer and spread gently. Repeat: add a second layer of graham crackers, another third of the cream mixture, then another third of the Jello. Finish with a final layer of graham crackers and the remaining cream mixture on top. Press gently so layers settle.
- Top and chill: After the final cream layer, spoon any remaining sliced strawberries on top for garnish. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until fully set. For best slices, chill 3–4 hours.
- Serve: Slice into squares using a sharp knife, wiping between cuts for clean edges. Serve chilled and enjoy.
Notes
Store covered in the refrigerator for up to 3 days. The texture is best within the first 48 hours.