This is a simple, layered dessert featuring a graham cracker crust, a creamy strawberry filling, and fresh strawberries. It requires no oven time.
Author:Ahazzam
Prep Time:25 min
Cook Time:0 min
Total Time:4 hr 25 min
Yield:9 servings
Category:Dessert
Method:Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
1 (3 ounce) package strawberry gelatin
1 cup boiling water
1 cup cold water
2 cups sliced fresh strawberries
Instructions
Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a 9×9 inch baking dish. Chill the crust for 15 minutes.
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Spread this cream cheese layer evenly over the chilled crust.
In a small bowl, dissolve the strawberry gelatin completely in 1 cup of boiling water. Stir in 1 cup of cold water. Let this mixture cool to room temperature, about 20 minutes.
Gently pour the cooled gelatin mixture over the cream cheese layer. Arrange half of the sliced fresh strawberries on top of the gelatin layer.
Refrigerate the dessert for at least 4 hours, or until the gelatin is fully set.
Before serving, top the set lasagna with the remaining fresh strawberries. Slice and serve cold.
Notes
You can use vanilla wafers instead of graham crackers for the crust.
Make sure the gelatin mixture is completely cooled before pouring it over the cream cheese layer, or it will melt the filling.
This dessert is best made one day ahead to allow for firm setting.