Description
Strawberry Jello Lasagna is a delightful no-bake layered dessert combining a crunchy Oreo cookie crust, a creamy whipped cream and cream cheese filling, luscious strawberry gelatin-infused fresh strawberries, and a crunchy freeze-dried strawberry topping. Perfectly chilled, this refreshing and colorful dessert serves as a crowd-pleaser for parties or family gatherings.
Ingredients
Scale
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 Filling
- 32 oz. fresh strawberries – sliced
- 1 (3 oz.) pack strawberry flavored gelatin (like Jell-O)
Cream Cheese Filling
- 3 cups heavy whipping cream
- ¾ cup powdered sugar (divided)
- 2 teaspoons vanilla extract (divided)
- 12 oz. cream cheese – room temperature
- ½ cup (1 stick) unsalted butter – room temperature
Instructions
- Prepare the strawberry filling: In a large saucepan, combine sliced strawberries with the strawberry Jello powder and stir gently to coat the berries evenly. Heat over medium-low heat for 2 to 3 minutes, stirring carefully to dissolve the gelatin in the strawberry juice without cooking the berries too long to prevent mushiness. Remove from heat and set aside to cool.
- Make the crust: Place the whole Golden Oreo cookies with filling into a food processor and pulse until finely ground. Stir in the melted butter until all crumbs are evenly moistened. Reserve ¼ of this mixture for the topping. Press the remaining crumbs firmly into the bottom of a 9 x 13 inch dish. Chill in the refrigerator or freezer to set.
- Whip the cream: In a mixing bowl, whip the cold heavy whipping cream with 1 teaspoon of vanilla until soft peaks form. Gradually add ¾ cup powdered sugar while continuing to whip to stiff peaks. Set aside. This should yield about 6 to 6½ cups of whipped cream. Alternatively, you can substitute with refrigerated Cool Whip.
- Prepare the cream cheese mixture: In a large bowl, beat together the softened cream cheese, softened butter, remaining 1 teaspoon vanilla, and powdered sugar until smooth and creamy. Gently fold in the prepared whipped cream, combining thoroughly but without deflating the mixture.
- Assemble the first cream layer: Spread half of the cream cheese and whipped cream mixture evenly over the chilled Oreo crust. Place the dish in the freezer for 10 minutes to firm up this layer.
- Add the strawberry layer: Spoon the cooled strawberry filling over the cream cheese layer and smooth the top with a spatula. Return the dish to the freezer for 10 to 15 minutes, or until the gelatin has set firmly.
- Top with remaining cream layer: Spread the remaining cream cheese and whipped cream mixture over the strawberry layer, smoothing the surface carefully. Refrigerate the dessert for at least 4 hours or preferably overnight to allow all layers to set and flavors to meld.
- Prepare the topping: Mix the reserved Oreo crumbs with the coarsely crushed freeze-dried strawberries. Sprinkle this crunchy mixture evenly over the top layer just before serving.
- Serve and store: Serve the strawberry jello lasagna chilled directly from the refrigerator. Store any leftovers covered in the refrigerator for up to 5 to 6 days.
Notes
- Ensure the strawberries are not overcooked when dissolving the gelatin to maintain texture.
- If fresh strawberries are not available, frozen thawed strawberries can be used but may release more juice.
- Cool Whip may be used as a substitute for freshly whipped cream for convenience.
- Press the Oreo crust firmly to avoid a crumbly base when cutting the dessert.
- Chilling times are important to set the gelatin and cream layers properly.
- This dessert is best served cold and can be stored refrigerated for nearly a week.
