Strawberry Lasagna
Easy No-Bake Strawberry Lasagna is a layered dessert made with a shortbread cookie crust, sweetened cream cheese, strawberry pie filling and whipped topping! It’s so easy to make, perfect for summer, and always a crowd-pleaser!
Servings: 6
Ingredients
- 36 Lorna Doone shortbread cookies
- 6 tablespoons butter melted
- 1 8-ounce package cream cheese, softened
- ¼ cup granulated sugar
- 3 cups Cool Whip divided
- 2 21-ounce cans strawberry pie filling, divided (or homemade)
- 1 3.4-ounce package instant vanilla pudding mix
- 2 cups cold milk
Instructions
- Prepare the pan: Lightly spray a 9x9-inch baking dish with non-stick spray. You can also line it with foil for easy removal, then spray the foil.
- Make the crust: Crush 36 Lorna Doone shortbread cookies into fine crumbs using a food processor or rolling pin. In a large bowl, combine the crumbs with 6 tablespoons melted butter and mix until fully combined. Press the mixture firmly into the bottom of the prepared dish. Chill in the fridge while you make the next layer.
- Make the cheesecake layer: In a mixing bowl, beat 1 (8-ounce) package cream cheese until smooth and fluffy. Add 1/4 cup granulated sugar, 1 cup Cool Whip, and 1/2 cup strawberry pie filling. Mix until well combined. Spread evenly over the chilled crust.
- Prepare the pudding layer: In another bowl, whisk 1 (3.4-ounce) package instant vanilla pudding with 2 cups cold milk for 3–5 minutes until thickened. Spread the pudding evenly over the cheesecake layer.
- Add the whipped topping: Spread 2 cups Cool Whip over the pudding layer in an even layer.
- Finish with strawberry topping: Spoon the remaining strawberry pie filling (about 1½ cans) over the top and gently spread it out.
- Chill and serve: Cover and refrigerate for at least 4 hours (or freeze for 1 hour for quicker results) before slicing and serving.