Description
A delightful no-bake Strawberry Lasagna layered with a buttery shortbread crust, creamy cheesecake, luscious vanilla pudding, and topped with cool whipped topping and sweet strawberry pie filling. This refreshing dessert is perfect for summer gatherings or anytime you crave a light, fruity treat.
Ingredients
Scale
Crust
- 36 Lorna Doone shortbread cookies
- 6 tablespoons butter, melted
Cheesecake Layer
- 1 (8-ounce) package cream cheese, softened
- ¼ cup granulated sugar
- 1 cup Cool Whip, divided
- ½ cup strawberry pie filling
Pudding Layer
- 1 (3.4-ounce) package instant vanilla pudding mix
- 2 cups cold milk
Top Layers
- 2 cups Cool Whip
- 1½ (21-ounce) cans strawberry pie filling
Instructions
- Prepare the pan: Lightly spray a 9×9-inch baking dish with non-stick spray or line it with foil for easy removal. If using foil, spray the foil as well to prevent sticking.
- Make the crust: Crush the shortbread cookies into fine crumbs using a food processor or rolling pin. Combine the crumbs with melted butter until fully mixed. Press this mixture firmly into the bottom of the prepared dish to form the crust. Chill in the refrigerator while preparing the next layer.
- Make the cheesecake layer: Beat the softened cream cheese in a bowl until smooth and fluffy. Add granulated sugar, 1 cup of Cool Whip, and ½ cup of strawberry pie filling. Mix thoroughly until well combined. Spread this cheesecake mixture evenly over the chilled crust.
- Prepare the pudding layer: In a separate bowl, whisk the instant vanilla pudding mix with cold milk for 3 to 5 minutes until it thickens. Spread the pudding evenly over the cheesecake layer, smoothing the top carefully.
- Add the whipped topping: Spread 2 cups of Cool Whip evenly over the pudding layer to create a light and creamy topping.
- Finish with strawberry topping: Spoon the remaining strawberry pie filling (approximately 1½ cans) over the whipped topping and gently spread it out evenly across the surface.
- Chill and serve: Cover the dish and refrigerate for at least 4 hours to set before slicing and serving. For quicker chilling, freeze for 1 hour. Serve chilled for the best flavor and texture.
Notes
- Use regular whipped topping or homemade whipped cream for a fresher taste.
- For an extra burst of flavor, add fresh sliced strawberries on top before serving.
- This dessert can be made a day ahead, allowing flavors to meld beautifully.
- If you prefer a different crust, graham crackers or vanilla wafers can be substituted for shortbread cookies.
- Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
