Strawberry Lasagna
This no-bake strawberry lasagna has buttery pretzel crust, a fluffy cheesecake-style filling, and sweet strawberry pie filling, then chills until perfectly set. It’s an easy no bake dessert perfect for parties and sharing.
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).