Strawberry Jello Lasagna
Strawberry Jello Lasagna is a quick, no bake layered dessert that fits the warm months perfectly. It begins with a buttery Golden Oreo crust, then builds up with two fluffy layers of cream cheese and whipped cream, a bright middle layer of fresh strawberries set with strawberry Jello, and a strawberry crunch topping for a crisp finish.
There is no oven involved, which is exactly why I make it so often in spring and summer. If you enjoy chilled strawberry desserts, my blog also shares Strawberry Sponge Cake, No Bake Strawberry Lasagna, and Strawberry Icebox Shortcake.
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No Bake Dessert With Jello and Strawberry Crunch
I like to bake, but when strawberries are at their best I would rather keep them fresh than send them through the oven. That simple preference is what turned this into one of my favorite no bake desserts with Jello. The berries stay juicy and bright, and the whole thing comes together without a single minute of oven time.
Here is what makes the layers work. Fresh sliced strawberries are gently warmed with dry strawberry Jello powder so the gelatin dissolves into the berry juices, then cooled. That soft, glossy berry layer sits between two clouds of cream cheese and whipped cream.
Underneath everything is a Golden Oreo crust, made from whole cookies ground with their filling and mixed with melted butter.
On top goes the strawberry crunch, the reserved crumb mixture stirred together with crispy freeze dried strawberries, which stays crisp and adds a little texture to every bite.
The cream cheese layers are what give this dessert its structure. Cream cheese and butter are creamed together with powdered sugar and vanilla, then folded with the whipped cream, so the filling tastes rich but stays light enough to spoon over the crust without weighing it down.
Because each layer is chilled before the next one goes on, the finished lasagna slices cleanly and holds its shape on the plate.
The result is a dessert that tastes light and refreshing, yet still feels like a celebration. It travels well to potlucks, cookouts, and holiday tables, and it looks impressive on a platter even though it is one of the easiest things in my recipe box.
If you like the idea of a chilled Jello dessert with a crunchy base, Strawberry Pretzel Salad is a close cousin worth trying. It pairs a sweet and salty pretzel crust with a Jell O layer, and it scratches the same warm weather itch.
I also keep a whole collection called Dessert Lasagna Recipes, with more than 30 no bake layered desserts, for the days when you want something different but equally easy.
How to Make Strawberry Jello Lasagna
This dessert is completely no bake, so the only real skills you need are stirring, whipping, and a little patience while it chills.
Before you start, gather your ingredients: Golden Oreos, unsalted butter, cream cheese, powdered sugar, vanilla extract, heavy whipping cream, strawberry Jello, fresh strawberries, and freeze dried strawberries.
A 9 x 13 inch dish, a food processor, and a stand mixer or hand mixer make the work quick.
Start with the strawberry Jello filling, because it needs time to cool. Sprinkle the dry Jello powder over the sliced strawberries in a saucepan and stir gently to coat them.
Heat over medium low heat for just 2 to 3 minutes, until the gelatin fully dissolves into the strawberry juice. Do not cook them longer than that, or the berries turn mushy. Set the pan aside to cool.
Next, the crust. Pulse the whole Oreo cookies, filling and all, into fine crumbs, then stir in the melted butter until every crumb is evenly moistened. Reserve part of the mixture for the topping, then press the rest into the bottom of your dish and pop it into the fridge or freezer while you work on the filling.
For the filling, whip the cream first and set it aside. In a separate bowl, cream the butter, cream cheese, and vanilla, mix in the powdered sugar, then fold in the whipped cream until the mixture is smooth and fluffy.
Now it is time to layer. Spread half of the cream cheese mixture over the chilled crust and freeze it for 10 minutes.
Spoon the cooled strawberry filling over that layer, smooth the top, and freeze again for 10 to 15 minutes, just until the Jello sets. Spread the remaining cream cheese filling on top, smooth it out, and refrigerate for several hours, preferably overnight.
The strawberry crunch topping can go on right away, but I usually add it just before serving so it stays crisp instead of getting soggy. Serve the dessert cold straight from the fridge.
This is also a wonderful make ahead dessert. I often build it the night before a cookout and leave it in the refrigerator, then add the topping while I set the table. Keep it covered so the top does not dry out, and let it sit out for just a few minutes if you find it too firm to slice.
Ingredients
The recipe comes together in four parts. Here is everything you need.
| Component | Ingredients |
|---|---|
| Crust and topping | 48 Golden Oreo cookies, ground whole with the filling; 1/2 cup unsalted butter, melted; 1 oz freeze dried strawberries, coarsely crushed |
| Strawberry Jello filling | 32 oz fresh strawberries, sliced; 1 pack (3 oz) strawberry flavored gelatin, like Jell O |
| Whipped cream | 3 cups heavy whipping cream; 3/4 cup powdered sugar; 1 teaspoon vanilla |
| Cream cheese filling | 12 oz cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup powdered sugar; 1 teaspoon vanilla |
Let the cream cheese and butter sit at room temperature first, so they blend smoothly and without lumps.
Instructions
- Make the strawberry filling. Place the sliced strawberries in a large saucepan, sprinkle the dry strawberry Jello powder over them, and stir gently with a rubber spatula to coat the berries evenly. Heat over medium low heat for 2 to 3 minutes, stirring gently, just until the gelatin completely dissolves in the strawberry juice. Do not cook them too long, or the strawberries become mushy. Set aside to cool.
- Make the crust. Place the whole Oreo cookies, filling included, in a food processor and pulse into fine crumbs. Stir in the melted butter until all the crumbs are evenly moistened. Reserve 1/4 of the mixture for the topping. Press the remaining mixture into the bottom of a 9 x 13 inch dish and place it in the fridge or freezer.
- Whip the cream. Mix the cold heavy whipping cream with 1 teaspoon vanilla until soft peaks form. Add 3/4 cup powdered sugar and continue mixing until stiff peaks form. Set aside. You should get about 6 to 6 1/2 cups of whipped cream. Refrigerated Cool Whip can be substituted if you prefer.
- Make the cream cheese filling. In a large bowl, cream the softened butter, cream cheese, and vanilla. Mix in the powdered sugar. Finally, fold in the prepared whipped cream.
- First layer. Spread half of the cream cheese and whipped cream mixture over the Oreo crust. Place the dish in the freezer for 10 minutes.
- Add the strawberry layer. Spoon the strawberry filling over the cream cheese layer and smooth the top. Place the dish in the freezer for 10 to 15 minutes, until the Jello has set.
- Top and chill. Spread the remaining cream cheese filling over the strawberry layer and smooth the top. Refrigerate for 4 hours, or preferably overnight.
- Make the strawberry crunch topping. Stir the reserved Oreo crumbs with the coarsely crushed freeze dried strawberries and sprinkle the mixture over the top.
- Serve. Serve cold from the fridge. Store leftovers in the fridge for up to 5 to 6 days.
Notes
Refrigerated Cool Whip can stand in for the homemade whipped cream if you want to save a step. Whatever you choose, add the strawberry crunch topping just before serving so it keeps its crunch.
Recipe details
Prep time: 1 hour. Yield: 12 to 16 servings. The recipe card lists a total time of 1 hour, but the layers need several hours of freezing and chilling before serving, so plan to make this the day before or the morning of.
FAQs
How long does strawberry jello lasagna need to chill?
After assembling the layers, the dessert needs to chill in the refrigerator for at least 4 hours, but overnight is recommended. This allows the Jell-O layer to set completely and the cream cheese filling to firm up, making it easy to slice cleanly. Do not skip this step, as the lasagna will not hold its shape.
Can you substitute Cool Whip for homemade whipped cream in this recipe?
Yes, you can substitute the homemade whipped cream with an equal amount of thawed frozen whipped topping, such as Cool Whip. The recipe uses 3 cups of heavy whipping cream, which yields about 6 to 6 1/2 cups of whipped cream, so you would need a 16-ounce tub of thawed Cool Whip as a direct replacement.
How do you keep the strawberry crunch topping crispy?
The strawberry crunch topping, made from reserved Golden Oreo crumbs and crushed freeze-dried strawberries, should be added just before serving. If added too early, the moisture from the chilled dessert will soften it and it will lose its crunch. Store any leftover topping separately in an airtight container.
What can I use instead of Golden Oreos for the crust?
If you do not have Golden Oreos, you can substitute them with another vanilla-flavored sandwich cookie or even shortbread cookies like vanilla wafers. Use 48 cookies and grind them whole into fine crumbs before mixing with melted butter. Note that using chocolate sandwich cookies will change the flavor and appearance of the crust.
Strawberry Jello Lasagna
Strawberry Jello Lasagna Strawberry Jello Lasagna is a quick, no bake layered dessert that fits the warm months perfectly. It begins with a buttery Golden Oreo crust, then builds up with two fluffy layers of cream cheese and whipped cream, a bright middle layer of fresh strawberries set with strawberry Jello, and a strawberry crunch topping for a crisp finish.
- Total Time: 1 hour
- Yield: 12–16 servings 1x
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 pack (3 oz.) 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 unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla
Instructions
1-First, make the strawberry filling: First, make the strawberry filling. In a large saucepan, place sliced strawberries, sprinkle with dry strawberry Jello powder and stir gently with a rubber spatula to evenly coat the berries. Heat over medium-low heat for 2-3 minutes, stirring gently with the spatula. Heat just until the gelatin completely dissolves in strawberry juice (do not cook them too long or the strawberry will become mushy). Set aside to cool.
2-To make the crust, place whole Oreo: To make the crust, place whole Oreo cookies with the filling in a food processor and pulse into fine crumbs. Stir in melted butter, until all crumbs are evenly moistened. Reserve ¼ of the mixture for topping, and the remaining mixture press in the bottom of the 9 x 13 inches dish. Place in the fridge or freezer.
3-To make the filling, first, mix cold: To make the filling, first, mix cold heavy whipping cream with 1 teaspoon vanilla until soft peaks form. Add ¾ cup powdered sugar and continue mixing, until stiff peaks form. Set aside. You should get about 6-6 ½ cups of whipped cream. You can substitute whipped cream with refrigerated Cool Whip if desired.
4-In a large bowl, cream softened butter,: In a large bowl, cream softened butter, cream cheese, and vanilla. Mix in powdered sugar. Finally, fold in prepared whipped cream.
5-Spread ½ of the cream cheese-whipped cream: Spread ½ of the cream cheese-whipped cream mixture over Oreo crust. Place in the freezer for 10 minutes.
6-Spoon strawberry filling over the cream cheese: Spoon strawberry filling over the cream cheese layer, smooth the top, and place in the freezer for 10-15 minutes (until the Jello has set).
7-Spread remaining cream cheese filling over the: Spread remaining cream cheese filling over the strawberry layer. Smooth the top and refrigerate for 4 hours or preferably overnight.
8-To make the strawberry crunch topping, stir: To make the strawberry crunch topping, stir reserved Oreo crumbs with coarsely crushed freeze-dried strawberries and sprinkle on top.
9-Serve cold from the fridge: Serve cold from the fridge. Store leftovers in the fridge for up to 5-6 days.
- Prep Time: 60 min
- Cook Time: 0 min
- Method: no-bake
