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No-Bake Strawberry Lasagna That Slices Cleanly Every Time Recipe

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4.4 from 84 reviews

  • Author: Diane
  • Total Time: 3 hours 40 minutes (including chilling time)
  • Yield: 12 servings

Description

This No-Bake Strawberry Lasagna is a delightful layered dessert featuring a buttery graham cracker crust, a smooth cheesecake layer, a luscious strawberry gelatin and cream filling, topped with whipped cream and fresh strawberries. It slices cleanly every time, making it perfect for parties and gatherings.

Ingredients

Crust

  • 2 1/2 cups graham cracker crumbs
  • 10 tablespoons salted butter, melted

Whipped Cream

  • 3 1/4 cups heavy cream, cold
  • 1 cup powdered sugar

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/4 cup sour cream

Strawberry Layer

  • 3 oz strawberry gelatin (box)
  • 3/4 cup boiling water
  • 1/4 cup cold water
  • 1/4 cup heavy cream
  • 1/2 cup strawberries, chopped (for filling)

Topping

  • Remaining graham cracker crust mixture (reserved 1/4 cup)
  • 1 1/2 cups strawberries, sliced (for garnish)
  • Remaining whipped cream (reserved from initial whip)

Instructions

  1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly. Remove 1/4 cup of this mixture to a small bowl for topping later, then press the remaining crust mixture evenly into the bottom of a 9x13 inch dish. Set aside.
  2. Make the Whipped Cream: Using a stand mixer or hand mixer, whip the heavy cream and powdered sugar together until stiff peaks form. Cover and refrigerate this whipped cream until needed.
  3. Create the Cheesecake Layer: Whip the softened cream cheese and sour cream together using an electric hand mixer until very smooth. Gently fold in 2 cups of the prepared whipped cream using a rubber spatula. Spread this mixture evenly over the graham cracker crust. Cover with plastic wrap and refrigerate while preparing the next layer.
  4. Prepare the Strawberry Layer: In a bowl, dissolve the strawberry gelatin powder into 3/4 cup boiling water, stirring for 2 minutes until fully dissolved. Add 1/4 cup ice-cold water and stir for another 2 minutes to cool. Let the mixture cool to room temperature. Once cooled, stir in 1/4 cup heavy cream. Then fold in 2 cups of the whipped cream along with the chopped strawberries until fully combined. Chill this mixture in the fridge for 20 minutes.
  5. Assemble the Strawberry Layer: Remove the dish with the cheesecake layer from the fridge. Carefully spoon the chilled strawberry mixture over the cheesecake layer, being cautious not to mix the layers. Cover with plastic wrap and refrigerate for at least 3 hours, or up to 2 days, to allow layers to set.
  6. Add the Whipped Cream Layer: Just before serving, gently spread the remaining whipped cream over the strawberry layer and smooth the top evenly.
  7. Finish with Topping: Sprinkle the reserved 1/4 cup graham cracker crust mixture over the whipped cream, then garnish with sliced strawberries. Slice the lasagna carefully with a spatula and serve.

Notes

  • Use cold heavy cream to achieve the best whipped cream texture.
  • For clean slices, chill the dessert thoroughly for at least 3 hours.
  • Make sure the gelatin mixture is cooled completely to avoid melting the whipped cream layers.
  • This dessert can be made up to 2 days ahead, and kept refrigerated.
  • Use fresh strawberries for garnish for best flavor and presentation.
  • Prep Time: 40 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://eatwithdiane.com/no-bake-strawberry-lasagna-that-slices-cleanly-every-time-recipe/