You will love this Strawberry Lasagna if you want a dessert that looks super impressive, tastes like a creamy strawberry dream, and is still easy to make with limited time. It’s one of those easy no bake desserts you can assemble the night before a get-together, then slice and serve when everyone shows up. No oven or stress, just a salty-sweet pretzel crust, a fluffy cheesecake layer, and a bright strawberry pie filling layer that makes it feel extra fun for spring and summer.
This is one of my favorite easy desserts for parties because it feeds a crowd and travels well. It’s so simple and looks super cute on any dessert table.
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Ingredients for Strawberry Lasagna
Pretzel Crust
- 5-6 cups mini pretzels, crushed (about 3 cups crumbs)
- 1/4 cup granulated sugar
- 10 tablespoons unsalted butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container Cool Whip, thawed
Strawberry Layer
- 2 cans strawberry pie filling (about 21 ounces each)
Top Layer
- 1 (8 ounce) container Cool Whip, thawed (You need 2 total for this recipe)
How to Make Strawberry Lasagna
I love that this comes together in one pan, which is exactly what you want for simple desserts for a holiday, potluck, or weekend get-together.
Prepare the Pretzel Crust
- Add the mini pretzels to a large zip-top bag and crush them with a rolling pin until you have mostly fine crumbs. A few slightly chunky pieces are totally fine for crunch. (You can also use a bullet blender to make this even faster.)
- In a medium bowl, stir together the pretzel crumbs, granulated sugar, and melted butter until everything is evenly coated and it looks like wet sand.
- Press the mixture firmly into the bottom of a 9×13-inch pan, making an even crust. Use the bottom of a measuring cup to pack it down tightly so it holds together.
- Chill the crust in the fridge for 15–20 minutes while you make the next layer.
Make the Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese with a hand mixer until completely smooth and creamy.
- Add the powdered sugar and vanilla extract, then beat again until light and fluffy.
- Gently fold in 1 8 ounce container of Cool Whip until airy and fully combined. Try not to overmix so the layer stays light.
- Spread the cream cheese mixture evenly over the chilled pretzel crust, going all the way to the edges (this helps keep the crust from getting soggy).
- Chill the pan for about 10–15 minutes while you prep the strawberry layer.
Add the Strawberry Layer
- Drain away some of the excess liquid for your strawberry pie filling (I removed about a cup total) and roughly chop some of the larger strawberry chunks into smaller pieces.
- Spoon the strawberry pie filling over the cream cheese layer.
- Gently spread it into an even layer, again going all the way to the edges.
- Chill for 10–15 minutes so the top layer stays neat when you add whipped topping.
Finish with Whipped Topping and Garnishes
- Spread the remaining Cool Whip over the strawberry layer, smoothing it gently.
- Add toppings if you’d like—fresh strawberries, white chocolate shavings, mini white chocolate chips, or a sprinkle of crushed pretzels all look so cute.
Chill and Serve
- Cover the pan tightly with plastic wrap or a lid.
- Chill in the refrigerator for at least 6 hours (overnight is best for the cleanest slices).
- Slice into squares with a sharp knife. Wipe the knife between cuts for picture-perfect layers.
Pro Tips
- Crush the pretzels finely. The finer the crumbs, the better the crust holds together. A bullet blender makes this quick.
- Press the crust down hard. Really pack it in, especially around the edges, so it slices neatly.
- Use truly softened cream cheese. Room temp is the difference between silky and lumpy. If it’s still firm, give it a bit more time before you go mixing the cream cheese layer.
- Chill between layers. Even 10–15 minutes between steps helps keep the layers clean and defined.
- Want it extra “strawberry”? Add a layer of sliced fresh strawberries under (or on top of) the pie filling for more texture and a pretty look.
FAQs
Can I make Strawberry Lasagna a day ahead?
Yes, this is actually one of my favorite easy no bake desserts to make the night before. The layers set even better over night.
How long does Strawberry Lasagna last in the fridge?
It keeps well for about 3–4 days covered in the refrigerator. After that, the crust can soften a bit more, but it’s still tasty.
Can I use homemade whipped cream instead of Cool Whip?
You can. Whip 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla to stiff peaks. Keep in mind homemade whipped cream is softer, so the top layer won’t hold as long.
Do I have to use pretzels for the crust?
Nope. If you’d rather go classic, you can swap the pretzel crust for a graham cracker crust or Golden Oreo crust. I love the pretzels here because the salty-sweet combo makes the strawberry flavor pop.
Can I make this gluten free?
Yes. Use gluten free pretzels, and double check labels on your other ingredients.
This Strawberry Lasagna is creamy, sweet, fruity, and totally no-bake, which makes it the perfect easy dessert for parties when you need something cute that feeds a crowd. If you’re building a list of easy no-bake desserts and simple desserts you can make ahead, this one absolutely deserves a spot. Make sure you pin this recipe so you can come back to it later! Happy no-baking!
Strawberry Lasagna
Ingredients
Pretzel Crust
- 5-6 cups mini pretzels about 3 cups pretzel crumbs
- 1/4 cup granulated sugar
- 10 Tbsp unsalted butter melted
Cream Cheese Layer
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla
- 1 container Cool Whip 8 oz.
Strawberry Layer
- 2 cans strawberry pie filling about 21 oz. each
Top Layer
- 1 container Cool Whip 8 oz. (You need 2 total containers for this recipe)
Instructions
Prepare the Pretzel Crust
- Add the mini pretzels to a large zip-top bag and crush them with a rolling pin until you have mostly fine crumbs. A few slightly chunky pieces are totally fine for crunch. (You can also use a bullet blender to make this even faster.)
- In a medium bowl, stir together the pretzel crumbs, granulated sugar, and melted butter until everything is evenly coated and it looks like wet sand.
- Press the mixture firmly into the bottom of a 9×13-inch pan, making an even crust. Use the bottom of a measuring cup to pack it down tightly so it holds together.
- Chill the crust in the fridge for 15–20 minutes while you make the next layer.
Make the Cream Cheese Layer
- In a mixing bowl, beat the softened cream cheese with a hand mixer until completely smooth and creamy.
- Add the powdered sugar and vanilla extract, then beat again until light and fluffy.
- Gently fold in 1 8 ounce container of Cool Whip until airy and fully combined. Try not to overmix so the layer stays light.
- Spread the cream cheese mixture evenly over the chilled pretzel crust, going all the way to the edges (this helps keep the crust from getting soggy).
- Chill the pan for about 10–15 minutes while you prep the strawberry layer.
Add the Strawberry Layer
- Drain away some of the excess liquid for your strawberry pie filling (I removed about a cup total from both cans) and roughly chop some of the larger strawberry chunks into smaller pieces.
- Spoon the strawberry pie filling over the cream cheese layer.
- Gently spread it into an even layer, again going all the way to the edges.
- Chill for 10–15 minutes so the top layer stays neat when you add whipped topping.
Add Top Layer
- Spread the remaining container of Cool Whip over the strawberry layer, smoothing it gently.
- Cover the pan tightly with plastic wrap or a lid. Chill in the refrigerator for at least 6 hours (overnight is best for the cleanest slices).
