Saturday, February 24, 2024
HomeRECIPESNo Bake Strawberry Jello Lasagna

No Bake Strawberry Jello Lasagna

Unbaked strawberry gelatin lasagna is a quick and easy dessert recipe for a refreshing summer treat and uses only a few ingredients.


For the Oreo bark:
36 Oreo Gold Cookies
½ unsalted cup melted with butter
Strawberry cheesecake layer:
½ cup unsalted butter softened
1 cup of powdered sugar
8 oz. of softened cream cheese
1 ¼ cup of whipped cream
1 1/3 cup (about 5.5 ounces) fresh strawberries, diced

For the strawberry jelly layer:
3 oz. strawberry-flavored gelatin (like gelatin)
½ cup of boiling water
1 cup of Greek strawberry yogurt
4 cups of whipped cream

2-3 cups of whipped cream
4-5 oz. white chocolate bar for making curls


To make the ground crust of whole Oreo cookies with the filling of a food processor to make fine crumbs. In a bowl, stir ½ cup of melted butter with the Oreo crumbs until evenly moistened, then press the mixture to the bottom of a 9 x 13 inch plate, placed in the freezer to firm up while making the cheesecake layer.
In a bowl, spread with cream ½ cup soft butter, 8 ounces soft cream cheese and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Using a rubber spatula, gently fold the diced strawberries and spread the mixture over the cooled crust. Place in the refrigerator.
In a large bowl place the strawberry gelatin, add ½ cup boiling water and stir to dissolve completely. Beat one cup of Greek strawberry yogurt until blended. Add 4 cups of whipped cream and mix until evenly combined. Pour the mixture over the layer of cream cheese and smooth the top.
Refrigerate for 2 to 3 hours until ready.
Spread 2 cups of whipped cream on top.
To make the curls, carefully draw a vegetable peeler over the wide surface of a white chocolate bar at room temperature. Sprinkle the curls on top. Refrigerate for 2 more hours before serving, or overnight.
Store in the refrigerator.


For whipped cream you can use a defrosted whipped topping like Cool Whip (you will need about 22 ounces). For homemade whipped cream, whip 3 ½ cups of heavy whipped cream cooled with 2 teaspoons of vanilla until smooth peaks form. Add powdered sugar to taste and continue to mix at high speed until BEATING PEAKS are formed.

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