Description
Layered no-bake strawberry lasagna dessert in a glass dish showing graham cracker crust, cream cheese layer, pudding, fresh strawberries, and whipped topping
Ingredients
Crust Layer
- 3 cups graham cracker crumbs (about 12 full sheets)
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cream Cheese Layer
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (about 8 ounces) whipped topping, thawed
Strawberry Layer
- 2 cups fresh strawberries, chopped
- 1–2 tablespoons granulated sugar (adjust to sweetness of berries)
- 1 tablespoon lemon juice (optional, brightens flavor)
Cheesecake Pudding Layer
- 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
- 2 cups cold milk
Final Whipped Topping Layer
- 1 tub (about 8 ounces) whipped topping, thawed
- Extra strawberries for garnish
Instructions
In a mixing bowl, combine your graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix it all together until it looks like wet sand – every crumb should be coated in that buttery goodness.
Press this mixture FIRMLY into the bottom of your 9×13-inch dish. Use the bottom of a measuring cup or glass to really pack it down for an even crust. Pop it in the fridge while you work on the other layers.
In a small bowl, stir together your chopped strawberries, 1–2 tablespoons of sugar (depending on how sweet your berries are), and that splash of lemon juice if you’re using it. Give it a good stir and let it sit for 10–15 minutes.
This is called macerating, and it’s where the MAGIC happens – those berries will release their sweet juices and become even more flavorful!
Now here’s where things get dreamy! In a medium bowl, beat your softened cream cheese until it’s smooth and fluffy – no lumps allowed! Add the powdered sugar and vanilla extract, then mix until everything is perfectly combined.
Now here’s the important part: gently FOLD in half of one tub of whipped topping until the mixture is light and airy. Don’t overmix or you’ll deflate all that beautiful fluffiness! Spread this heavenly mixture evenly over your chilled graham cracker crust.
Grab a clean bowl and whisk together your instant pudding mix with 2 cups of COLD milk. And I mean COLD – straight from the fridge! Whisk vigorously for about 2–3 minutes until the pudding thickens up nicely. It should be thick enough to spread but still creamy. Carefully spread this over your cream cheese layer, making sure to reach all the edges.
Here comes the star of the show! Spoon your macerated strawberry mixture (including those gorgeous juices!) over the pudding layer. Spread them gently and evenly so every bite gets some fruity goodness.
Spread your remaining whipped topping over the strawberry layer, creating a smooth, cloud-like finish. Take your time here – this is the top layer everyone will see, so make it pretty! You can even create little swirls with your spatula if you’re feeling fancy.
Now for the hardest part – WAITING! Cover your dish and refrigerate for at least 4 hours, but honestly, overnight is even better. This gives all those layers time to set up and meld together into pure dessert perfection. Right before serving, garnish with extra fresh strawberries on top for that gorgeous finishing touch.
Notes
- Stabilize your whipped cream: If you’re using homemade whipped cream instead of Cool Whip, add 2 tablespoons of powdered sugar and ½ teaspoon of gelatin dissolved in 1 tablespoon of water to keep it from weeping overnight.
- Test your pudding: If you’re not sure it’s thick enough, dip a spoon in and hold it up. It should coat the back of the spoon and not run off immediately.
- Avoid a watery mess: Drain any excess liquid from your macerated strawberries before adding them if they’ve released A LOT of juice. A little liquid is good, but too much can make things soggy.
- Prep Time: 25 minutes
- Cook Time: Chill Time: 4 hours (or overnight)
- Category: Dessert
- Method: No-bake
- Cuisine: American