Strawberry Lasagna
Serves 12
Directions
- 1In a medium bowl, stir together the graham cracker crumbs and melted butter until evenly coated and sandy.
- 2Press firmly into the bottom of a 9x13-inch baking dish to create a thick, bakery-style crust.
- 3Chill for 10-15 minutes to help it set.
- 4In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy.
- 5Scrape down the sides so there are no lumps.
- 6Gently fold in 1 cup of the whipped topping until light and creamy.
- 7Spread the cream cheese layer evenly over the chilled crust, smoothing it all the way to the edges.
- 8Layer the sliced fresh strawberries evenly over the cream cheese mixture.
- 9Spoon the strawberry pie filling on top and gently spread it out so every bite gets that glossy strawberry goodness.
- 10Spread the remaining whipped topping over the top in a thick, fluffy layer.
- 11Sprinkle with sliced almonds if you like a little crunch.
- 12Cover tightly and refrigerate for at least 4 hours, but overnight is even better.
- 13Slice, serve chilled, and watch everyone go back for seconds.
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip), divided
- 3 cups fresh strawberries, hulled and sliced
- 1 cup strawberry pie filling
- 0.25 cup sliced almonds (optional)
Equipment
medium bowl9x13-inch baking dishlarge mixing bowl
Tips
- Chill the crust for 10-15 minutes to help it set.
- Gently fold in whipped topping to keep the filling airy and mousse-like.
- Refrigerate for at least 4 hours, but overnight is even better, for clean slices.
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