NO BAKE STRAWBERRY JELLO LASAGNA
‘No Bake Strawberry Jello Lasagna’ is quick and easy dessert recipe for refreshing summer sweet treat.
- Crust:
- 36 Golden Oreo cookies or any other cookies
- ½ cup unsalted butter-melted
- 1st Layer:
- ½ cup unsalted butter-softened
- 1 cup powdered sugar
- 250 ml cream cheese-softened
- 1¼ cup whipped cream
- 1⅓ cup diced fresh strawberries (about 5.5 oz.)
- 2nd Layer:
- 100 ml strawberry flavored Jello
- ½ cup boiling water
- 1 cup strawberry Greek yogurt
- 4 cups whipped cream
- 3rd Layer:
- 2 cups whipped cream
- Optional:
- 4 – 5 oz. white chocolate bar to make the curls
Crust:
To make the crust, ground whole Oreo cookies in a food processor to make into 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 while making
cheesecake layer.
1st Layer:
In a bowl cream together ½ cup softened butter, 250 ml softened cream cheese and 1 cup powdered sugar until smooth and creamy.
Add 1 cup whipped cream and mix to combine.
Gently fold in diced strawberries.
Spread the mixture over chilled crust.
Place in the fridge.
2nd Layer:
In a large bowl place strawberry Jello, add ½ cup boiling water and stir to dissolve completely.
Whisk in 1 cup strawberry Greek yogurt (any strawberry 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.
3rd Layer:
Spread 2 cups whipped cream on top.
If using chocolate curls:
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.
Notes:
For whipped cream you can use thawed whipped topping like Cool Whip.
For homemade whipped cream, 6 cups chilled heavy whipping cream with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and continue mixing on high speed until STIFF PEAKS form.
Cool Whip can be used in stead of real cream.
If real whipped cream is used, measure after whipping the cream.
1 cup cream will whip up to about 1 1/4 cups.
Any cookies can be used for crumb crust.
You can use any fruit, peaches, with peach jello and Blueberries.
Recipe and photo: Drienie Hattingh
