Strawberry Cheesecake Lasagna 🍓
2 1/2 cups graham cracker crumbs divided
1 stick butter melted
1 8-ounce package cream cheese, softened
1 cup powdered sugar
2 8-ounce containers frozen whipped topping, thawed
1 16-ounce container fresh strawberries, divided
Step1: In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter.
Step2: Firmly press into a crust in the bottom of 9×13 glass or porcelain dish, let it chill in the freezer for about 10-15 minutes to firm up.
Step3: In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust.
Step4: Set 5-6 whole strawberries aside for decoration. Wash, hull, and slice remaining strawberries. Layer the berries evenly on top of the cream cheese mixture.
Step5: Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, preferably overnight.
Step6: Top with the remaining whole and chopped strawberries, and sprinkle with graham cracker crumbs (you may not use it all), before serving.
* If your strawberries aren’t sweet enough, add the 1/4 cup of sugar and 1 TBsp of lemon juice in a bowl with your sliced strawberries. Mix well and set aside. Do not forget to drain the strawberries, before you place them on.