strawberry lush

This strawberry lasagna has 3 layers of smooth cheesecake, strawberry jello, and cool whip with the addition of chopped fresh strawberries.

Strawberry Lasagna

graham crackers (1 standard box)

butter

oz cream cheese (softened)

sugar

oz Cool Whip (three 8 oz containers)

strawberries (chopped)

oz strawberry jello mix (1 box)

water

To a large food processor add the graham crackers and pulse until a fine crumb. Add the melted butter to the food processor while at low speed.

Once combined, pour the contents into a 9x13 casserole dish and press to form an even layer. Place into the freezer while you assemble the other ingredients to firm up.

In a large bowl, whip the softened cream cheese with the powdered sugar. Fold in one container of cool whip. Spread into an even layer on top of the graham cracker crust and refrigerate for 30 minutes.

In another large bowl dissolve the Jello powder with boiling hot water.  As it begins to cool (bowl should get close to room temperature), add the cold water.* Once cooled on the counter (not in the refrigerator as you do not want the Jello to setup) and slightly thickened (about 5-10 minutes), fold with a container of cool whip. Add 3 cups of chopped strawberries, reserving about a cup for the garnish on top.** Spread into an even layer on top of the cheesecake layer. Return to the refrigerator to cool for another 30-45 minutes.

Add the last container of cool whip on top in an even layer. Garnish with more fresh strawberries. Freeze or refrigerate for a couple hours to setup all layers.

Remove and cut with a knife that has been ran under hot water for clean cuts.

https://embed.mediavine.com/videos/a4tq6yquvn09rqvlpsep

This Strawberry Cheesecake Lush is an easy no bake dessert with light and silky layers.

Strawberry Lush

Golden Oreos

unsalted butter (melted, 1 stick)

salt (optional)

cream cheese (softened to room temperature, 2 blocks)

vanilla extract

confectioners sugar

whipped topping (thawed, 1 container)

strawberries (patted dry)

strawberry Jell-O mix (1 box)

strawberries

Golden Oreo crumbs

Spray a 9 x 13 baking pan with cooking spray and set aside. Add the Golden Oreos into the food processor and pulse until you get fine crumbs.

Transfer into a small mixing bowl and then add the melted butter and salt. Stir until all the crumbs are evenly coated. (You can alternatively mix the melted butter and salt in the food processor but I find it more difficult to clean off all the pieces that way.)

Press the crumb mixture into the bottom of the prepared baking pan. Use the bottom of a glass or measuring cup to help press it firmly into an even layer. Place the prepared crust into the freezer to chill while making the cheesecake layer.

In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese and vanilla extract until smooth and creamy. Gradually add in the powdered sugar and beat until well incorporated.

Using a rubber spatula, fold in one 8 ounce tub of the thawed Cool Whip.

Then fold in the diced strawberries. (Make sure the strawberries have been patted dry before mixing it in, otherwise it may result in a wet cheesecake layer from the extra moisture.)

Take the crust out of the freezer and then spread the cheesecake layer evenly onto the crust. Use an icing spatula to spread it out and try to remove any air pockets. Place the baking pan back into the freezer while preparing the strawberry jello layer.

In a clean mixing bowl, combine the strawberry jello powder with boiling hot water and stir together until fully dissolved.

Add the ice water. It should be ¾ cup water WITH ice. Mix it in until the ice completely melts. The liquid should now be cold to touch. If not, then allow it to cool completely for a few more minutes before adding the Cool Whip.

Once cooled, mix in one 8 ounce tub of Cool Whip and stir together until well blended.

Place the bowl in the refrigerator to chill for 30 minutes and to allow the jello mixture to thicken up.

After the strawberry jello mixture has chilled, remove the baking pan from the freezer and then add the pink strawberry layer evenly on top of the cheesecake layer. Use an icing spatula to spread it out. Place the baking pan into the refrigerator and chill for at least 4 hours, or overnight, to give the jello layer the time it needs to set completely.

Once the top layer has set and firmed up, add the last Cool Whip layer and spread evenly on top. Top with extra strawberries and Golden Oreo crumbs if desired. Serve chilled and enjoy!

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The most viewed strawberry lush recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Lasagna

Strawberry Lush

The most viewed strawberry lush recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine