Strawberry Jello Lasagna: An Easy No Bake Layered Dessert

Strawberry Jello Lasagna

Strawberry Jello Lasagna is a no bake layered dessert that belongs on every spring and summer table. There is no oven involved here. You build it from a buttery Golden Oreo crust, a fluffy cream cheese and whipped cream filling, a layer of fresh strawberries set with strawberry Jello, and a strawberry crunch topping that crackles just enough.

It is quick, it is easy, and it travels well to picnics and potlucks. If you enjoy easy strawberry desserts, you may also like my Strawberry Sponge Cake, No Bake Strawberry Lasagna, and Strawberry Icebox Shortcake.

No Bake Dessert With Jello and Strawberry Crunch

I like to bake with fresh strawberries, but once the weather turns warm, I would rather keep the oven off and let the berries stay bright and juicy. That is exactly how this no bake dessert came together in my kitchen.

A friend brought something similar to a family cookout years ago, and I have been layering it my own way ever since.

Here is what makes it special. Fresh strawberries are gently warmed with dry strawberry Jello powder, so the gelatin pulls the berry juices together and holds them in place.

That soft, jammy berry layer sits between two clouds of cream cheese and whipped cream, and everything rests on a crisp Golden Oreo crust. The contrast is what gets people: creamy on top, creamy underneath, and a sweet berry layer right in the middle.

The finish is a strawberry crunch. I take the reserved Oreo and butter crumbs, stir in crispy freeze dried strawberries, and scatter it over the top. Those freeze dried berries are the little secret. They stay crunchy and they taste like concentrated strawberry, which is very tasty, indeed.

Because it sets up firm in the fridge, the layers slice cleanly, so every serving gets a little of everything. A 9 x 13 inch pan also feeds a crowd, which makes it a smart choice for a spring picnic or a summer barbecue.

If you enjoy chilled Jello desserts, my Strawberry Pretzel Salad is another one to keep in rotation. It pairs a sweet and salty pretzel crust with a creamy filling, and it disappears just as fast at a picnic. You can also browse my full collection of Dessert Lasagna Recipes when you want more layered no bake ideas for the season.

How to Make Strawberry Jello Lasagna

This dessert never sees the oven. The only heat involved is a quick two to three minute warm up of the strawberries on the stovetop, just long enough for the gelatin to dissolve. Everything else is mixing, layering, and waiting while the fridge does the work.

Here is the short version before we get to the full recipe. You will need Golden Oreos, unsalted butter, cream cheese, powdered sugar, vanilla extract, heavy whipping cream, strawberry Jello, fresh strawberries, and freeze dried strawberries. That is the whole shopping list.

Start with the strawberry filling. Sprinkle sliced fresh strawberries with the dry strawberry Jello powder and stir gently so every piece gets coated.

Cook over medium low heat for two to three minutes, stirring the whole time, until the gelatin completely dissolves into the berry juices. Please do not walk away and let it cook longer. Overcooked berries turn mushy, and you want them to stay plump. Then set the pan aside to cool.

Make the crust next. Pulse whole Golden Oreo cookies, filling and all, into fine crumbs. Stir in the melted butter until the crumbs are evenly moistened.

Reserve part of that mixture for the topping and press the rest firmly into the bottom of a 9 x 13 inch dish. Pop the dish in the fridge or freezer while you work on the filling.

Whip the cream first. Beat cold heavy whipping cream with vanilla until soft peaks form, add the powdered sugar, and keep going until you get stiff peaks. Set it aside. In a separate bowl, cream the softened butter, cream cheese, and vanilla, mix in the powdered sugar, then fold in that whipped cream.

Now layer it. Spread half of the cream cheese mixture over the chilled crust and freeze it for 10 minutes. Spoon the cooled strawberry filling over that, smooth the top, and freeze again for 10 to 15 minutes, until the Jello has set.

Spread the remaining cream cheese filling on top and smooth it out. Refrigerate for at least 4 hours, or better yet, overnight.

This is a wonderful dessert to make ahead. I often build the whole pan the night before, keep it covered in the fridge, and add the topping just before serving. It also travels well in a cooler, so it works for a picnic or a potluck.

Finish with the crunch. Stir the reserved Oreo crumbs with coarsely crushed freeze dried strawberries and sprinkle it over the top. You can add it right away, but I usually wait until just before serving so it stays crisp instead of getting soggy. Serve chilled and enjoy.

Ingredients

This recipe makes one 9 x 13 inch pan, and it comes together from four simple parts. Here is everything you will need.

That is the entire list. No pudding mix, no sweetened condensed milk, and no baking.

Instructions

Read through the steps once before you start. The order matters a little, because the strawberry filling needs time to cool and the crust needs a few minutes to firm up.

1. Make the strawberry filling. Place the sliced strawberries in a large saucepan, sprinkle the dry strawberry Jello powder over them, and stir gently with a rubber spatula to coat every piece. Heat over medium low heat for 2 to 3 minutes, stirring gently, just until the gelatin completely dissolves in the strawberry juice. Do not cook them longer than that, or the strawberries will turn mushy. Set the pan aside to cool.
2. Make the crust. Put the whole Golden Oreo cookies, filling included, in a food processor and pulse them into fine crumbs. Stir in the melted butter until all the crumbs are evenly moistened. Reserve 1/4 of the mixture for the topping, and press the rest into the bottom of a 9 x 13 inch dish. Place the dish in the fridge or freezer.
3. Whip the cream. Mix the cold heavy whipping cream with 1 teaspoon vanilla until soft peaks form. Add 3/4 cup powdered sugar and keep mixing until stiff peaks form, then set it aside. You should end up with about 6 to 6 1/2 cups of whipped cream.
4. Make the cream cheese filling. In a large bowl, cream the softened butter, cream cheese, and vanilla. Mix in the powdered sugar, then fold in the prepared whipped cream until the mixture is smooth and fluffy.
5. First layer. Spread half of the cream cheese and whipped cream mixture over the Oreo crust. Place the dish in the freezer for 10 minutes.
6. Second layer. Spoon the cooled strawberry filling over the cream cheese layer, smooth the top, and place the dish back in the freezer for 10 to 15 minutes, until the Jello has set.
7. Third layer. Spread the remaining cream cheese filling over the strawberry layer and smooth the top. Refrigerate for 4 hours, or preferably overnight.
8. Strawberry crunch topping. Stir the reserved Oreo crumbs with the coarsely crushed freeze dried strawberries and sprinkle the mixture over the top.
9. Serve. Serve cold straight from the fridge. Store leftovers in the fridge for up to 5 to 6 days.

Kitchen note: add the strawberry crunch just before serving. It keeps that crispy texture instead of softening into the cream.

Notes

Refrigerated Cool Whip can be used in place of the homemade whipped cream if you are short on time. Everything else in the recipe stays exactly the same.

Recipe details

Prep time is 1 hour, and the pan serves 12 to 16. The recipe card lists 1 hour total, which covers the hands on work only, so give the dessert at least 4 hours in the fridge, or overnight, before you slice it.

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Strawberry Jello Lasagna Strawberry Jello Lasagna is a no bake layered dessert that belongs on every spring and summer table. There is no oven involved here.

• Total Time: 1 hour
• Yield: 12 to 16 1x

Ingredients

Scale 1x2x3x

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 Jello Filling
32 oz. fresh strawberry, sliced
1 pack (3 oz.) strawberry flavored gelatin (like Jell-O)

Whipped Cream
3 cups heavy whipping cream
¾ cup powdered sugar
1 teaspoon vanilla

Cream Cheese Filling
12 oz. cream cheese, room temperature
½ cup unsalted butter, room temperature
1 cup powdered sugar
1 teaspoon vanilla

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Instructions

1-First, make the strawberry filling: First, make the strawberry filling. In a large saucepan, place sliced strawberries, sprinkle with dry strawberry Jello powder and stir gently with a rubber spatula to evenly coat the berries. Heat over medium-low heat for 2-3 minutes, stirring gently with the spatula. Heat just until the gelatin completely dissolves in strawberry juice (do not cook them too long or the strawberry will become mushy). Set aside to cool.
2-To make the crust, place whole Oreo: To make the crust, place whole Oreo cookies with the filling in a food processor and pulse into fine crumbs. Stir in melted butter, until all crumbs are evenly moistened. Reserve ¼ of the mixture for topping, and the remaining mixture press in the bottom of the 9 x 13 inches dish. Place in the fridge or freezer.
3-To make the filling, first, mix cold: To make the filling, first, mix cold heavy whipping cream with 1 teaspoon vanilla until soft peaks form. Add ¾ cup powdered sugar and continue mixing, until stiff peaks form. Set aside. You should get about 6-6 ½ cups of whipped cream. You can substitute whipped cream with refrigerated Cool Whip if desired.
4-In a large bowl, cream softened butter,: In a large bowl, cream softened butter, cream cheese, and vanilla. Mix in powdered sugar. Finally, fold in prepared whipped cream.
5-Spread ½ of the cream cheese-whipped cream: Spread ½ of the cream cheese-whipped cream mixture over Oreo crust. Place in the freezer for 10 minutes.
6-Spoon strawberry filling over the cream cheese: Spoon strawberry filling over the cream cheese layer, smooth the top, and place in the freezer for 10-15 minutes (until the Jello has set).
7-Spread remaining cream cheese filling over the: Spread remaining cream cheese filling over the strawberry layer. Smooth the top and refrigerate for 4 hours or preferably overnight.
8-To make the strawberry crunch topping, stir: To make the strawberry crunch topping, stir reserved Oreo crumbs with coarsely crushed freeze-dried strawberries and sprinkle on top.
9-Serve cold from the fridge: Serve cold from the fridge. Store leftovers in the fridge for up to 5-6 days.

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• Prep Time: 60 min
• Cook Time: 0 min
• Method: stovetop