Strawberry Jello Lasagna Recipe
This no-bake Strawberry Jello Lasagna Dessert is a layered dessert with a graham cracker crust, a cheesecake layer, a strawberry layer, and a whipped topping layer covered with strawberry halves.
Servings 12
Calories 435kcal
Ingredients
Graham Cracker Crust:
- 1 3/4 cups +2 Tbsp crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup + 2 Tbsp melted butter
Cheesecake Layer:
- 16 ounces cream cheese (2 bars of cream cheese)
- 2/3 cup sugar
- 1/4 cup greek yogurt
- 1 Tablespoon lemon juice
- 2 teaspoon vanilla
- 1/4 teaspoon salt
- 2 cups cool whip
- 1 cup chopped strawberries
Strawberry layer:
- 3.4 ounce box strawberry jello
- 1/2 cup boiling water
- 1/2 cup cold water
- 1/3 cup greek yogurt
- 2 cups cool whip
Topping:
- 2 cups Cool whip
- 1/2 cup Strawberry halves
Instructions
Graham Cracker Crust:
- In a medium sized mixing bowl combine crushed graham crackers and sugar.
- Add in the melted butter and mix to coat graham crackers evenly, until the texture is like wet sand.
- Press the crust mixture into the bottom of a 9x13" baking dish. Place into the fridge to chill for 30 minutes - 1 hour.
Cheesecake layer:
- In the bowl of a stand mixer fitted with a paddle attachment combine cream cheese and sugar. Beat together on medium speed for 1-2 minutes, until smooth.
- Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add in sour cream, lemon juice, vanilla and salt and mix to combine.
- Remove the bowl from the stand mixer and add in the cool whip. Fold in using a rubber spatula. Next, fold in the strawberries.
- Once the crust has chilled, remove it from the fridge. Spoon the cheesecake filling on top and smooth out. Place back into the fridge and make the strawberry layer.
Strawberry layer:
- In a large mixing bowl combine jello and boiling water. Whisk about 2 minutes to ensure the jello has fully dissolved. Add in the cool water and mix. Let sit for about 5 minutes to cool down.
- Once the jello is cooled down, mix in the greek yogurt.
- Add in the cool whip and fold in using a rubber spatula.
- Remove the baking dish from the fridge. Spoon the strawberry layer on top and evenly spread out.
Topping:
- After the dessert has cooled, remove it from the fridge, and spoon the cool whip on top of the strawberry layer and top with strawberry halves.
- Cover and place into the fridge to chill for at least 2 more hours before serving.
Nutrition
Calories: 435kcal | Carbohydrates: 61g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 143mg | Fiber: 2g | Sugar: 41g | Vitamin A: 355IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg
