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No-bake Strawberry Lasagna dessert featuring four layers: a vanilla wafer crust, creamy cheesecake layer, strawberry gelatin and cream layer with fresh strawberries, and whipped topping. It serves about 15 people and is perfect for warm weather or celebratory occasions.

  • Total Time: 4 hours 15 minutes
  • Yield: 15 servings 1x

Ingredients

Scale
  • 11 ounces vanilla wafers
  • ½ cup (1 stick) salted butter, melted
  • 8 ounces cream cheese, room temperature
  • ⅔ cup powdered sugar
  • ¼ cup sour cream, room temperature
  • 8 ounces tub whipped topping (3 cups)
  • 3 ounces strawberry gelatin mix
  • ¾ cup boiling water
  • ¼ cup ice cubes
  • ½ cup heavy cream, room temperature
  • 1 ½ cup chopped fresh strawberries
  • 8 ounces tub whipped topping (3 cups)
  • 8 ounces tub whipped topping (3 cups)
  • Fresh strawberries, optional garnish

Instructions

  1. Crush vanilla wafers in a food processor until uniform crumbs.
  2. Add melted butter to crumbs and pulse until combined.
  3. Press crust mixture firmly and evenly into bottom of deep 9×13-inch pan.
  4. Beat cream cheese and powdered sugar with mixer for 2-3 minutes until fluffy and smooth.
  5. Add sour cream and mix until smooth.
  6. Fold in one tub (8 ounces) whipped topping into cheesecake mixture and spread evenly over crust.
  7. Whisk strawberry gelatin powder with boiling water until dissolved.
  8. Add ice cubes and stir until melted. Let gelatin mixture cool to room temperature.
  9. Slowly stir in heavy cream until creamy and slightly thickened.
  10. Fold chopped fresh strawberries and another tub (8 ounces) whipped topping into cooled gelatin mixture.
  11. Spread strawberry mixture over cheesecake layer.
  12. Cover pan tightly with plastic wrap and refrigerate for 4-6 hours to chill and set.
  13. Remove plastic wrap and spread last tub (8 ounces) whipped topping on top.
  14. Garnish with fresh strawberries if desired and slice into squares before serving.

Notes

One 8-ounce tub of whipped topping equals about 3 cups; a 16-ounce tub can be split in half or homemade whipped cream can be used as a substitute., Ice cubes chill gelatin quicker and help set texture; cold water can be used but takes longer., Ensure cream cheese and other dairy ingredients are at room temperature for a smooth, lump-free cheesecake layer., For flavor variations, swap vanilla wafer crust for graham crackers or Golden Oreos., Try other gelatin flavors like orange, lemon, or raspberry paired with matching fresh fruit., Add mix-ins like chocolate chips, M&M’s, or crushed cookies for texture., Top with chocolate shavings, white chocolate curls, or strawberry sauce for decoration., Store leftovers covered in airtight container in refrigerator and consume within 2-3 days., Freeze dessert up to 2-3 months; thaw overnight in refrigerator before serving, though texture may slightly change.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 serving
  • Calories: 322 kcal per serving
  • Fat: 20 g per serving
  • Carbohydrates: 32 g per serving
  • Protein: 3 g per serving