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No Bake Strawberry Jello Lasagna


No Bake Strawberry Jello Lasagna

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Rate this recipe 3.9/5 (87 Votes)


  • For Oreo Crust:
  • 36 Golden Oreo cookies
  • 1/2 cup unsalted butter-melted
  • For Strawberry Cheesecake Layer:
  • 8 oz. cream cheese-softened
  • 1/2 cup unsalted butter-softened
  • 1 cup powdered sugar
  • 1 1/4 cup whipped cream
  • 1 1/3 cup diced fresh strawberries (about 5.5 oz.)
  • For Strawberry Jello Layer:
  • 3 oz. strawberry flavored gelatin (like Jello)
  • 1/2 cup boiling water
  • Strawberry Greek yogurt
  • 4 cups whipped cream
  • For Topping:
  • 2-3 cups whipped cream
  • 4-5 oz. white chocolate bar to make the curls


Adapted from


Step 1

To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs. In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 inch dish, set in the freezer to firm while making cheesecake layer.

In a bowl cream together ½ cup softened butter, 8 oz. softened 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 in diced strawberries and spread the mixture over chilled crust. Place in the fridge.

In a large bowl place strawberry Jello, add ½ cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combine. Add 4 cups whipped cream and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.

Refrigerate for 2-3 hours until set.

Spread 2 cups whipped cream on top.

To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.

Refrigerate for 2 more hours before serving, or overnight.

Store in the fridge.

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