No Bake Strawberry Jello Lasagna is quick and easy dessert recipe for refreshing summer sweet treat and use only few ingredients: fresh strawberries, whipped cream, strawberry Jello, cream cheese, Golden Oreo, white chocolate and strawberry Greek yogurt. Delicious layered dessert is a twist on classic Strawberry Jello Pie. If you need more ideas what to make with fresh strawberries, check these easy Strawberry Sponge Cake, Strawberry Shortcake Cake and Strawberry Sheet Cake recipe, too.
Strawberry Cheesecake Lasagna With Golden Oreos
Although it’s a sweet treat, I simply like to call this type of dessert LASAGNA. I found out it is annoying for some people, but what would be a better name for layered dessert than lasagna?! In fact, who cares what it’s called as long as it tastes so good!!!
However, No Bake Strawberry Jello Lasagna has five mouthwatering layers.
First of all, is the Golden Oreo crust. It’s just a simple mixture of Golden Oreo crumbs and melted butter pressed in the bottom of the pan.
The next layer is cream cheese with diced fresh strawberries. Then comes the best part, a light and fluffy pink layer. It’s a mixture of whipped cream, strawberry Jello, and strawberry Greek yogurt. That’s like melt –in-your-mouth strawberry-flavored cream. If you like easy Strawberry Jello Pie with Cool Whip or whipped cream, you will love this, too. It’s even better than a classic pie filling thanks to strawberry yogurt which makes it so refreshing.
The fourth layer is whipped cream. And the top layer is white chocolate curls. Strawberry and chocolate is like a match made in heaven.
Since fresh strawberries are in full season in spring and summer, the time is perfect for quick and easy strawberry desserts. By the way, when the weather is warm no one likes to heat the oven, but we all love to enjoy delicious sweet treats. That’s the reason why we all looking for EASY NO BAKE SUMMER DESSERT RECIPES.
After all, my all-time favorite summer treats are light, creamy, and refreshing DESSERT LASAGNAS. I made so many versions of lasagna desserts so far, but this No Bake Strawberry Jello Lasagna beat them all.
If you like this No Bake Strawberry Jello Lasagna, try also:
No Bake Summer Berry Lasagna is an EASY SUMMER DESSERT RECIPE for a refreshing sweet treat. RED WHITE and BLUE no-bake dessert is a fun idea for Memorial Day and the 4th of July.
White Chocolate Blueberry Lasagna is the perfect summer dessert recipe- light, easy, and no oven required!!!
No Bake Strawberry Jello Lasagna
Prep Time: 30- Cook Time: 150
- Total Time: 180
Yield: 12 1x
Category: Dessert
Method: no bake
Cuisine: American
Print Recipe
Pin RecipeDescription
No Bake Strawberry Jello Lasagna is a quick and easy dessert recipe for a refreshing summer sweet treat and uses only a few ingredients.
Ingredients
For Oreo Crust:
- 36 Golden Oreo cookies
- 1/2 cup unsalted butter-melted
Strawberry Cheesecake Layer:
- 1/2 cup unsalted butter-softened
- 1 cup powdered sugar
- 8 oz. cream cheese-softened
- 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
- 1 cup strawberry Greek yogurt
- 4 cups whipped cream
Topping:
- 2–3 cups whipped cream
- 4–5 oz. white chocolate bar to make the curls
Instructions
- 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.
Notes
For whipped cream you can use thawed whipped topping like Cool Whip (you’ll need about 22 oz.). For homemade whipped cream, beat 3 ½ 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.
186 comments
With this kind of website they are hard to keep up with i would like to know you have a cookbook for anyone can have to order at all
Thanks
Hi, I’m sorry, I don’t have the cookbook yet.
Can this be made a couple days ahead of time
yes, two-three days is Ok.
Hi I thought I had jello but didn’t have any and I’m making it now so my question is can I use pudding instead of jello and how will it work in the recipe I know people are going to say something about it but if you can please guide me I’ll appreciate it thank you
Hi Martha, you can just replace the gelatin with a pudding mix. You will have to skip boiling water, and I’m not sure about the amount of milk for the pudding. Maybe you can use 2 boxes of strawberry-flavored instant pudding mix (2×3.4 oz boxes) and whisk with 1 cup strawberry Greek yogurt and 1 or maybe 1 and 1/2 cups of milk, then lighten it up with whipped cream. I’m just guessing, I haven’t tried it this way. Good luck!
Can you use cool whip instead of whipped cream ? if so how much would you use ?
Hi Marlene, you can use Cool Whip, you’ll need about 22 oz.total, measure out for each layer in cups as it said in the recipe.
I’m confused about your whipped cream to Coll Whip conversion amounts. The recipe calls for a total of about 8 1/4 cups of whipped cream. That is way more than 22oz., yet your instructions in your above comment say we will “ need 22oz of Cool Whip & to measure out each layer in cups as it says in the recipe “. Cool Whip is much firmer than whipped cream so maybe it takes up less space and therefore, I would use less, but still the last part of your instructions doesn’t make sense about using the number of cups in the recipe. Please explain. Thank you.
Hi Janet, the volume of whipped cream or Cool whip is important, not the weight.
So are you saying to use the whipping cream measurements for the cool whip? Seems like a lot of cool whip. One tub of cool whip is 8 oz. If I follow the recipe, that would mean 7 tubs. Can you please be a bit more clearer?
It’s measurements for whipped cream, not whipping cream. It’s cleared in the notes at the end of the recipe: For whipped cream, you can use thawed whipped topping like Cool Whip (you’ll need about 22 oz.). For homemade whipped cream, beat 3 ½ 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.
Thank you fir sharing! So many compliments! I’m thinking of making the blueberry flavor, but stuck on what to use for blueberry gelatin. Any suggestions?
Do you know what calories or carbs this has?
A lot!! Made it and it is beautifull!
Mine is in the fridge now “firming”… did you have any “soupy” issues?
Did you see the very last note before these comments. Use Cool Whip. There are instructions on how to whip the real whipping cream. I’m guessing you went all out, as I was, until your “soupy” comment caught my attention. I’m 70 years old. I know whipping cream is not going to firm up like that, without help. Cool Whip will. That really needs to be made absolutely clear, in this recipe. Read some comments. You’re not the only one having a problem with “whipping cream”.
Love Grandma.
I am used to having to cut carbs/fats from recipes because of family health needs. I think I will try graham cracker crust, sugar free Jello, and Cool Whip Free.
I like the comment from Peggy that is just what I was thinking as I read the recipe! Will definitely give it a try!
I used sugar free jello and fat free yogurt, reduced fat cream cheese and light cool whip….it tasted great!
I have been making a variation of this dessert fir many years that I made up. I use all the ingredients except the butter, why put a cube of butter in the filling? I use light cream cheese, fat free strawberry yogurt, partially gelled sugar free jello and mix until smooth then add the chopped fresh strawberries and cool whip. Pour into crust, I either use graham cracker or golden Oreos or even an oatmeal cook crust is fabulous. Chill and it is perfect.
Can you make the whipped cream from heavy whipping cream?
Hi Debbie, yes you can, it’s mentioned in the notes at the end of the recipe.
Can I substitute white chocolate chips for the curls?
Hi Heather, of course,you can do that, garnish as you like.
Do u have to add yogurt?
Hi Teena, you don’t have to do that, but it gives more strawberry flavor. You can add 1/4-1/2 cup mashed strawberries as a substitute.
Wonderful
I don’t eat jello. Any suggestions for substitution on this one ingredient?
Hi Nae, jello is used to firm the mixture of yogurt and whipped cream, not just for the flavor. You can use an envelop unflavored gelatin,and substitute boiling water with boiling strawberry juice.
I don’t eat gelatin due to pork but you can by gelatin free jello at Walmart! It takes the same!
Can cool whip be used instead of whipping cream in the strawberry lasagna?
Hi Kathy,you can use Cool Whip, as it’s said in the Notes at the end of the recipe
I have made this twice. Horrible recipe. The strawberry layer becomes soupy vs thick as it does in the video. Do not use whipped cream or cool whip. You will end up with soupy texture. very disappointed…
I didn’t see a comment on the one bad review of this recipe. Has anyone else out there tried this recipe and was very disappointed in the outcome? I’d like to know before I invest time and money in this recipe. Thanks.
I’ve made this twice myself and if directions (measurements) are followed, it comes out very nicely…. The only thing I imagine could be “soupy” is that perhaps the kitchen ( or ingredients) were too warm, but once it is cooled and set, there should be no such problem. Of course, if you left this dish out for any length of time, your ingredients WILL run…It is, after all, a cold dessert.
I made it and it was fabulous. Didn’t have white chocolate so I just topped it with strawberries cut in half
Turned out perfectly! Delicious! It was a nice change from a chocolate dessert! Cool and fresh!
Thanks 🙂
I have made this recipe several times, all started as a birthday request. It has become the super indulgent guilty favorite dessert for birthday parties and family get togethers. The key is keep each layer chilled or in the freezer until completely assembled.
I’ve made this recipe, everyone loved it
If it came out soupy, that was user error, not the recipe. I have made this at least a half dozen times and it always comes out perfect. All the other reviews are positive as well.
If it came out soupy it means you did not whip the heavy cream. It says whipped cream, not heavy cream. Cool Whip is fluffy so think of your cream needing to be the same way.
Using off-brand ingredients might be your problem. I use only the good stuff in my cooking & baking.
I have to make these. They look gorgeous. I know they taste as good as they look.
Everyone else here, (comments) seems to know what Strawberry LASAGNE means..? Why are you so confused about the Awesome Strawberry LASAGNE recipe that was giving to us for FREE? Why are you being so difficult? Stop being such a stinker! Should I call you a 🦨 ?! Because,you know,why not?
We don’t get Oreo cookies here, I’m sure I can substitute but what size/weight is the cookie?
Hi Nadine, 36 Oreo cookies are 396 g weight. But keep in mind that they are vanilla flavored sandwich cookies with the FILLING. If you cookies that are not filled, you’ll need more butter, or the mixture wont hold together and the crust will crumble.
Hey! How long do you think this will last after being made?
Hi Tom, we eat for 4-5 days and it was still OK.
4-5 DAYS!?!?!? Mine lasted about 12 hours! The hubby and kids DEVOURED it!
LOL!I’m glad they like it:-)!
We loved it! Any left overs from two of them were quickly put in containers and put in our kids car,for take home! Love ❤️
Thanks Roni 🙂
Absolutely fantastic. I have made this multiple times. It is a crowd pleaser. It comes out perfect every single time. I start mine the day before so everything has enough time to completely chill. I have read reviews of it becoming soupy. Only time it was is if we left it out to long from the fridge. And that is our fault, however, still tastes amazing. It’s definitely not s dessert you can only just eat one piece. Addicting !!!! Thank you for sharing this. I have my written copy to a family member so I resaved. Anytime I take it somewhere it’s gone before it can be in the fridge to long!!
Thanks Megan :-)!
How many calories per serving?
I made this desert yesterday for the 4th, and let me tell you, it went over like a diamond. Everyone fell in love with it, asking to take a copy home with them to make at they’re next party. If you follow direction as they say, nothing can go wrong! Enjoy!!!
I’ve made this a few times now and absolutely love it! It’s always a huge hit when I bring it to an event. I’m going to be making it again in a couple days and am just wondering if I can substitute the golden oreo layer for Graham cracker crust and what the amounts would be to make it.
Thaks Megan, I’m happy to hear that.
Use about 2 1/4 – 2 1/2 cups graham cracker crumbs and you will need to add more melted butter.
Mine lasted less than 48 hours. LOL!! Everybody loved it. I didnt actually pour the yogurt mixture, it was semi formed already, I scooped and then smoothed it. We were eating it within an hour at the most.
Looks very good. And not. to difficult to make. Will try this summer. If not sooner. L
Oh, I need to try this one, I made your Oreo Cheesecake Chocolate Cake for my son’s birthday cake and it was heavenly!! I’m sure this will be just as good!!
Thanks Susie 🙂 I hope you’ll like this, too. Let me know if you try it:-)
Looking forward trying many of these no bake recipes
is there an easy way to make the curls..using my peeler is not working
Can I use Yoplat instead of Greek yogurt?
Hi Kelly, I haven’t tried, but it might work,too.
I made it this afternoon and used Yoplait Strawberry yogurt (Greek yogurt is just beyond GROSS IMO). It was DELISH!!!!
I just made this! I used double stuff Oreo cookies for the bottom. Raspberry jello instead of strawberry because I didn’t have strawberry! I garnished the cake with crushed Oreo Cookies. Just Devine! This is for the Memorial Day Weekend Party of ours!
Thanks Margret 🙂 Have a great time 🙂
Learning new Dishes is my Hobby and your blog helped me a lot, Your Recipe of one of my Favorited Recipies
I made this and it turned out great, not soupy as someone else said. Many people complimented me on it and wanted the recipe. Had a little water at bottom after a day but I think it was from the extra fresh strawberries I added!
Hi Darla, I’m glad you like it.
Can this be frozen?
Hi Melissa, i haven’t tried to freeze it. But I think that strawberries in cheesecake filling might be a problem. They will release to much juice when thaw and ruin the filling.
Hmmm … wondering how much heavy cream I should buy to make this amount of whipped cream?
Hi Pat heavy cream will at least double in size when beaten.
I have received rave reviews every time I have made this amazingly wonderful dessert! I made it for a church potluck today using raspberries instead of strawberries, and I liked it even better.
Thanks Ruth 🙂 Raspberries sounds great 🙂
[…] has a sweet tooth in the summer and I am all about no-bake options when the heat is on. This Strawberry Lasagna has a few steps to get to the finished product, but it’s a make ahead dessert and worth the […]
Couldn’t get the print link to work…. wouldn’t print. Had to hand copy it to try it… might want to check it out if others had problem with it.
Please don’t call this a lasagna. It’s not. If that were true a classic stacked cake would be a lasagna. It’s not.
Why did you even comment….smh
Freedom of speech. Everyone has a right to comment. Even you. I wouldn’t call it a dessert lasagna either unless the strawberries were their own 2 layers and very thinly sliced. However, it’s delicious. I made two. One for home and the other for my husband to bring to his job to share. It got massive compliments.
Please don’t call this a lasagna. It’s not. If it were..you would have to call a multi layered wedding cake a lasagna. It’s not.
Looks delicious. But may I ask the purpose of the butter in the cheesecake layer. It doesn’t make to me. I noticed in another strawberry recipe, that you haven’t used butter in the filling. I’ve tried tasting it in 7
Hi Paule-Marie,I used butter to make thicker layer and wanted it to taste more like cream cheese-buttercream frosting.
What is the saturated fat content of the strawberry jello lasanga?
hi..i do not like jello or any gelatin in cheesecake. can i omit the jello?
Hi, you can’t omit the gelatin, the filling won’t hold without it.
This was so good! My daughter has Celiacs so I used Gluten Free Cookies and it still turned out amazing.
Can anyone give me the nutritional break down of this dessert?
How many calories
Thanks for sharing.?
Thanks for sharing.? Is there any sugar free idea foe crust instead of cookies? Any help is appreciated. Keep up the good work. Judy
Thanks for sharing this delicious recipe! I made it yesterday with 2 of my granddaughters and it turned out marvelous. It set up beautiful and I got lots of rave reviews on it ( and asks for the recipe)! I will definitely make this again and maybe I will try to freeze a slice to see how that turns out. If you follow the recipe as is, and chill it very well, it will turn out.
Easy to make! Yummy to eat! Great easy recipe! I’m ready to try more versions.
How long will strawberry lasagna last in the fridge?
Does this take a 9×13 pan?
Hi Audrey, use 9×13 pan
Wish I could make this it looks appetizing
Ah, I have spent “years in the kitchen” (married for over four decades of enjoyment)… but I think I misinterpreted this recipe — but not sure. I’m re-thinking: when you say 4 cups whipped cream, you are asking us to whip cream until it makes its peaks and equals 4 cups, right, or to use 4 cups of something like Cool Whip, right? If I whip 4 cups of whipping cream, I’ll end up with more than 4 cups. I apologize, but I’m asking if you can clarify — thank you.
Hi Margery, whip cream until it makes its peaks and equals 4 cups or use 4 cups of something like Cool Whip.
It’s written in the notes at the end of the recipe, for total amount of whipped cream :
you can use thawed whipped topping like Cool Whip (you’ll need about 22 oz.). For homemade whipped cream, beat 3 ½ 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.
Thank you. Mine have favorable comments, but it didn’t look like your beautiful picture so I knew I’d whipped too much cream. We kind of “topped” ours with the strawberry jello layer, and since by then it was about 3+ inches high, the vote was to skip the last two layers. I told the group I thought I’d misunderstood the directions. I hope to make it again and do the “adjustments” that end up with the lovely presentation you have here. 🙂 It’s never to late to teach old cooks new tricks. Thank you. Oh, PS, would you mind if I share it on my website if I cite yours? I’ll wait for your response and then give the rest of the info if it’s okay. Thank you.
Sorry — saw a couple typos… I am an author and disappointed I made those errors, but it’s late… 🙂
do you have any recipes for a diabetictic?
Are there any recipes for a diabetic??
I hope you have no sugar and low carb recipes
Awesome easy cake my neighbour love it and the family… Having a BBQ tomorrow the cake has been requested by many people … Thank you …
Thanks Bonnie 🙂
How can I download this site?
How many people would this serve?
Hi Paige, you can serve 12.
I just finished assembling this dessert and oh my, it’s all I can do to keep myself away from the fridge! I made it for a Valentine’s Day dinner tomorrow and I’m quite excited to share it.
Also, I went to get strawberries at the store, but sadly they were out so I got raspberries instead and simply chaged the jello and yogurt to raspberry flavor. Mmmmm….can’t wait to try it! Thanks so much for sharing 🙂
Thanks Stephanie 🙂
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So do you just use the whole golden oreo sandwich ( cream filling & cookie ) to make the crumb bottom layer ??
Hi Brenda, use whole cookie with the filling.
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[…] best of both packed in one simple and easy dessert. If you like strawberries, I suggest you to try No Bake Strawberry Jello Lasagna, Strawberry Shortcake Cupcakes or Strawberry Sheet Cake, […]
This recipe is delicious, I couldn’t help but to try each layer of yummy goodness. My husband is a white chocolate fan. So, I had to recreate it! Im going to share it on my blog. The Happy House Wife http://www.rosalynfarrarblog.wordpress.com!! This is a house Wife Hit!!! Thank you!!!
My mom and I just made this for dessert tomorrow atmy grandmother’s…..its already tasting good!!! So easy!Can’t wait to eat the whole thing tomorrow!!
How can I tailor this recipe to a 7×11 baking dish? That’s all I have right now. Thank you!
Hi Kathy, you should make 2/3 of the recipe
Yes thanks
I made it!!!! My kids loved
I made it!!!! My kids love ❤️ it
I love lemon and my kids are fans of peach and apple. Could I do this in a peach or apple or even a lemon or lime? If so would I make it according to the recipe just replacing the ingredients?
Hi Faith, I haven’t tried with apple or peaches, but I think it could work 🙂
Lasgana is pasta. How will we know what anything is if you keep using words wrong? Stop it. Should I call you a giraffe, because, you know, why not.
Made this for my family who was having a dinner party. It was a big hit. Definitely will be making this again ❤️❤️
going to make this for sure at the net family get together…
You won’t regret 🙂
excelente esa receta como me suscrivo
Vera, can you tell me what the total amount of whipped cream I’d need for all of the layers that require the whipped cream? I will be using the Lite version of Cool Whip. This way I’ll know how many tubs of Cool Whip I’ll need to buy. The tubs are 8 ounces each. My guess is roughly 58-66 ounces or 7-1/4 cups to 8-1/4 cups.
Thanks – Michelle
She list ed it at the bottom of the recipe, 22 ounces of Cool Whip. (= about 3 8 ounce tubs or 2 12 ounce tubs)
Looks fantastic. Has anyone tried to make this with homemade yogurt? We have sheep milk and make homemade yogurt, I could flavor it with some strawberries from the garden and add a bit of powdered sugar…? Any tips anyone? Thanks!
I want to make this for my girlfriends birthday but am kinda worried about some of the issues people are having with it, like the layers becoming soupy. I know it’s a cold desert so adding the boiling water to the gelatin and then the strawberry yogurt sounds like it would create a soupy outcome. Is there any “chilling” to the gelatin in that step, or is it correct in saying that I add the boiling water to the gelatin mix then combine the yogurt and 4 cups of whipped cream then spread it on top of the cream cheese?
I don’t want to spend the money in buying all these ingredients and spend the time putting it together if it’s going to be soupy, so any tips would be appreciated.
Thanks!!!!
While you stir the gelatin to dissolve completely, it will be cooled to lukewarm, it’s only !72 cup of water and when you add 1 cup yogurt from the fridge and mix it will be cooled enough to continue with the recipe.
Thank you very much
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I am looking forward to making this for the 4th. Can this be made the night before?
Hi Judy,yes it can
This was so good!!!
Like your recipes
This was a huge hit at our picnic yesterday! My mother, who rarely eats dessert had 2 servings! I didn’t add the final whipped cream layer because then I wouldn’t have been able to get the lid on. Also, I didn’t have any white chocolate so I put sliced strawberries on top. I will definitely be making this again! I would give this recipe 5 stars but for some reason my laptop is being glitchy and wont let me rate it.
Thanks Judy 🙂
Ten stars! I made this for my family yesterday. We couldn’t all get together earlier in the week so this was kind of a belated Independence Day celebration. This creation was absolutely delicious! I am one of those individuals that will change things in a recipe to my own liking but I wouldn’t change one thing about this recipe, it was perfect! I agree with other posts that if anyone ended up with a “soupy” mess, they obviously didn’t follow the recipe correctly, I had no problems at all. I thought with all these layers and ingredients that it would take me all day to prepare and I would miss pool time with my kids but it took me maybe 30 minutes, tops, and I was ready to jump in the pool. Also, for the person who doesn’t like the use of the word “lasagna”, to decribe this dessert, you’re wrong, this is a perfect term to describe this delectable dessert. The only difference is, you don’t have to turn on the oven for this no bake creation , but who wants to heat up the house during the summer anyway! My family has already decided that we’re going to try the Strawberry Lemon LASAGNA next. Great job!
Thanks Lori, you’ve made my day 🙂 !!!
Can you use the premade jello cups or jello pudding mix instead?
Hi Gretchen, I’ve never try that, I suggest you to follow the recipe.
Would like precise quantities and measurments please. Didn’t see them anywhere. Thank you.
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I am making this again tomorrow for a picnic (it’s so good). Last time I did the homemade whipped cream but this time I may cheat and use cool whip. Do you think anyone would notice the difference or will the results be about the same?
Can you print recipe for the blueberry cheesecake crumble
Everyone else here, (comments) seems to know what Strawberry LASAGNE means..? Why are you so confused about the Awesome Strawberry LASAGNE recipe that was giving to us for FREE? Why are you being so difficult? Stop being such a stinker! Should I call you a 🦨 ?! Because,you know,why not?
I don’t have a food processor to make the fine crumbs from the cookies. Do you think crushing with a rolling pin (or other suggested way) would make them fine enough, or wound you recommend using a substitute ingredient? I’m hoping to make for a baby shower (it’s a girl!) so color of dessert would be fitting, and it looks delicious.
Hi Susan, you can crush it with a rolling pin.
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Hi i have a question. Making this recipe tomorrow for easter. In the recipe you call for a total of about 7-8 cups whipped cream. But later you say if using cool whip, then about 22 ounces. 8ounces is a cup, so it would only be about 3 cups total. Is this difference because those required cups are for the cream prior to being beaten if being homemade? Thanks!
I using whipping cream beat it first, then measure out beaten whipped cream for each layer. About Cool Whip it’s 8 oz. weight not volume.
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This is an excellent dessert,set well & is very,very tasty:>) but did only use three cups of whipped cream (I live in Australia,so no COOL WHIP) for the jello layer, I left the whipped cream off the top. Each time I cut it up for dessert I topped it then with a little whipped cream! And YES GREEK YOGURT IS THE BEST! tried another brand, was not as good:>(
I need to try this
Can this be made with regular yogurt instead of Greek?
I am in the U.K. , I would like to make this at least a day in advance for a big party we don’t have cool whip in U.K. do you know if I should use our whipping cream and just whip that up or would our double cream be better thank you
Wow I would love to try this. Can I have the recipes please. Thank-you.
What sized pan do I use
13 x 9 inches
This literally made my mouth water just looking it it! Just recently started carb counting. Just for grins how many carbs r in this?
I’ll be honest, I’m feeling pretty confused after reading all of the comments. Who actually made their own whipped cream and who used cool whip? Which recipe came out better?
This has become my go to dessert recipe that everyone loves! I have tried to lighten it up a bit by making either a graham cracker or vanilla wafer crust. Both work well. I also omitted the butter from the first layer and used light cream cheese. For the pink layer I used sugar free jello and Greek light yogurt. In top instead of chocolate curls I just put my candy wafers in the food processor and then sprinkled them on top. Delicious!!!
OMG this is a GREAT recipe!!! I made it for my family for fathers day and everyone went gagga’ over it.
THIS WILL NOT DISSAPOINT! I followed the recipe to the T and it was a winner.
Next time I try it I might substitute the strawberry for lemon jello and lemon zest. It may not work but im willing to give it a try.
Thanks to whom ever posted this.
God bless
OMG this is a GREAT recipe, will definitely be making this recipe…..
Could strawberry cream cheese be used in place of the Greek Yogurt? Was wondering as I, along with several other people do not like Yogut.
Jello berry blue
Question about the Cool whip, Jell-o and yogurt step.
I am assuming the Jell-o needs to cool before adding the Cool Whip and yogurt as these would just melt if placed in the hot Jell-o mixture. True? If so, this is a step that needs to be added.
Could be why one postor had issues.