Ingredients
For the Crust:
– 2 cups graham cracker crumbs
– 1/2 cup melted butter
For the Cheesecake Layer:
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 2 teaspoons vanilla extract
– 2 cups whipped topping (or whipped cream)
For the Strawberry Layer:
– 1 lb fresh strawberries, hulled and sliced
– 1 package (3 oz) strawberry gelatin mix
– 1/4 cup sugar
– 1 cup boiling water
– 1 cup cold water
For Topping:
– 1 cup whipped topping
– Fresh strawberries for garnish
Instructions
Prepare the Crust:
In a medium bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9×13 inch pan to form the crust. Chill in the fridge while preparing the filling.
Prepare the Cheesecake Layer:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped topping until well combined. Spread the cheesecake mixture evenly over the graham cracker crust.
Prepare the Strawberry Layer:
In a large bowl, dissolve the strawberry gelatin mix and sugar in 1 cup of boiling water. Stir until completely dissolved. Add 1 cup of cold water and mix well. Place the strawberry slices evenly over the cheesecake layer. Pour the gelatin mixture over the strawberries and cheesecake layer, making sure the gelatin is evenly distributed. Chill the lasagna in the fridge for at least 4 hours, or until the gelatin is set.
Assemble and Serve:
Once the strawberry layer is set, top the lasagna with additional whipped topping. Garnish with fresh strawberries on top before serving.
Enjoy!
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes | Servings: 12 | Calories: 350 kcal per serving
