This strawberry lasagna is a deliciously layered dessert where cheesecake meets strawberry jello in one perfect bite. With layers of an Oreo crust, fresh strawberries, and whipped topping, this refreshing and light dessert is always a hit!
Crush Oreo's in a food processor or in a zip top bag with a rolling pin. Add melted butter and mix until combined. Press mixture into the bottom of a 9x13" dish and place in the freezer or refrigerator for 5 minutes.
In a medium-sized bowl, whip the cream cheese until fluffy. Add in powdered sugar. Mix until combined. Then add in 8 ounces of cool whip. Add in milk if needed to thin. Then spread the mixture lightly over the crust. Layer half of the sliced strawberries on top. Place in the freezer or refrigerator for another 5 to 10 minutes.
In a separate bowl, combine the gelatin and hot water. Whisk together until the sugar is dissolved. Then add the cold water. Allow to slightly cool on the counter for 5 to 10 minutes (don't let it set). Then whisk in 8 ounces of cool whip.
Spread over the top of the cream cheese layer. Place back in the freezer or refrigerator for 20 minutes to allow jello to set.
Spread remaining cool whip or whipped cream (I prefer homemade whipped cream if I have the time for this layer) on top. Place in the fridge for 2 to 3 hours before serving.
Remove from the refrigerator just before serving. Add fresh strawberries just before serving. Slice and enjoy while cool.
Oreos: Keep the cream in the center. You want to crush them pretty fine, so I find using a blender or food processor is easiest. Topping:You could also add crushed golden oreos for the topping. Instead of fresh strawberries, you could even mix in freeze dried strawberries with the golden oreos. Cool whip: If you prefer a homemade cool whip, it is fairly easy to make. https://www.iheartnaptime.net/how-to-make-cool-whip/. You could also make homemade whipped cream for the top layer. I prefer to use cool whip for the first two layers though because it makes the layers thicker.Make ahead: This dessert can easily be made 24 hours in advanced. The crust will get softer the longer the pudding sits, so I don't like to prep it more than 48 hours in advance. You can also make the crust and then keep the layers in separate bowls until ready to assemble.