Home » Dessert Recipes » Strawberry Lasagna

Strawberry Lasagna

Strawberry Lasagna is creamy and sweet layered dessert. It’s the perfect dessert to bring to any get together and is ready in only 20 minutes!

AN DELICIOUS AND FAST LAYERED DESSERT

This Strawberry Lasagna is an easy and delicious dessert that is perfect for summer cookouts. It’s a crowd-pleaser and a simple way to dress up a favorite classic dessert. With layers of a Golden Oreo crust, strawberry pie filling, creamy vanilla pudding, and a whipped topping layer with fresh strawberries, this dessert will always hit a home run! Plus, it couldn’t be easier to make! If you love everything strawberry, you’ll love this dessert!

A piece of Strawberry Lasagna with a bite taken out.

FREQUENTLY ASKED QUESTIONS:

Do I have to use the strawberry extract?

Nope. It’s optional, but I think it really brings out the strawberry flavor. To me, it totally enriches this Strawberry lush dessert but if you don’t have it or can’t find it, just leave it out. This dessert will still taste fabulous!

Can I make this ahead of time?

You bet! This kind of dessert is perfect for making ahead. In fact, when I can, I like to make it the night before so it sets overnight. It really brings out all the flavors while it’s chilling in the fridge.

What other pudding flavors can I use?

Wanna switch out the vanilla? No problem! Try cheesecake, lemon, banana, or even white chocolate pudding in this tasty dessert.

Can I use other Oreos?

Yes! Other Oreos are totally a great option to switch out. Instead of the Golden Oreos, try the traditional chocolate or the lemon Oreo cookies.

Can I use a different pie filling?

Sure! I bet blueberry or peach pie filling would be wonderful.

I don’t have a food processor, what can I do instead?

Just place the cookies into a ziploc bag and crush the cookies with a rolling pin or other heavy object until they are fully crushed.

How to store leftovers?

Leftovers should be kept in a closed airtight container or covered with plastic wrap and kept in the fridge for up to 4 days. Or you can freeze for up to 3 months.

A plate with a slice of Strawberry Lasagna.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • Golden Oreo cookies – you can use other Oreo flavors or you can go a more traditional route with a graham cracker crust like I do in my Coconut Cream layered dessert.
  • salted butter – it might seem strange to use salted butter in a dessert but I think it helps counterbalance the super sweetness with the cookies. But if all you have is unsalted then use that.
  • strawberry pie filling – I just used the Walmart brand but use what you love.
  • cream cheese – it’s super important to use room temperature cream cheese. If it’s not fully softened, it will end up super lumpy and it won’t get smooth no matter what you do.
  • whipped topping (also known as Cool Whip) – if you haven’t purchased Cool Whip before, it is in the freezer section of your grocery store. It comes frozen so you’ll need to make sure you thaw it before using. To do that, it needs to thaw in the refrigerator so put it into the fridge the night before you need it.
  • cold milk – cold milk is needed to activate the instant pudding.
  • instant vanilla pudding mix – I did in fact use vanilla pudding, I don’t know why it photographed more yellow here but it is in fact vanilla. You can also use French vanilla or other flavors you think would go well here. Just make sure it is instant – not cook and serve. It will not set up if you do not get instant.
  • strawberry extract – this is totally optional to really amp up the strawberry flavor. If you don’t have it or can’t find it, it’s ok, it’ll still turn out great.
Cool Whip, Golden ores, strawberry pie filling, Vanilla pudding mix, cream cheese, butter, strawberries, powdered sugar, and cold milk.

HOW TO MAKE STRAWBERRY LASAGNA

Place the Oreos in a food processor and pulse until crumbs form.

Golden Oreos in a food processor cup.

Place the crumbs into a large bowl and stir with the butter until combined.

Melted butter and crushed golden Oreo crumbs in a mixing bowl.

Press the crust into a 9×13 baking dish; I like to use something flat to pack them in. Place in the fridge while you make the next step.

Golden Oreo crumb crust in a baking dish.

Whip out the food processor; no need to wash it. Place the strawberry pie filling into the food processor and process until smooth.

Strawberry pie filling in a food processor.

In a large bowl with an electric mixture, whip the cream cheese with the powdered sugar until smooth. 

Powdered sugar and cream cheese in a mixing bowl.

Add the smooth strawberry pie filling and mix to combine. Add 1 cup of whipped topping and stir it together. 

Strawberry filling, cream cheese, powdered sugar and Cool Whip all in a mixing bowl.

Smooth this over the crust and place it back into the fridge.

Strawberry pie filling layer smith out with the golden Oreo crumb crust in a baking dish.

In a large bowl, whisk together the milk and vanilla pudding mix until smooth. Add the strawberry extract and whisk it in. Taste and add more extract to your taste if necessary.

Smooth the pudding over the top of the strawberry layer.

Vanilla pudding layer smoothed out over top in a baking dish.

Add the remaining whipped topping and smooth it out.

A Cool Whip layer smoothed out over top of the dessert in a baking dish.

Place in the fridge for at least 2 hours, but best overnight. Slice and serve with fresh strawberries for garnish is using.

A serving utensil holding a slice of Strawberry Lasagna.

CRAVING MORE RECIPES?

A plate with a piece of Strawberry Lasagna.

Strawberry Lasagna

Strawberry Lasagna is a delicious layered dessert with Cool Whip, strawberry pie filling, vanillla pudding and a Golden Oreo crumb crust.
5 from 10 votes
Print Pin Rate
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 servings

Ingredients

  • 14.3 ounce package Golden Oreo cookies
  • ½ cup salted butter, melted
  • 21 ounces strawberry pie filling
  • 8 ounces (1 block) cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 16 ounces (large tub) whipped topping (Cool Whip)
  • 3 cups cold milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 1 teaspoon strawberry extract (optional)
  • fresh strawberries, for garnish (optional)

Instructions

  • Place the Oreo cookies in a food processor and pulse until crumbs form.
  • Place the crumbs into a large bowl and stir with the butter until combined.
  • Press the crust into a 9×13 baking dish; I like to use something flat to pack them in. Place in the fridge while you make the next step.
  • Whip out the food processor; no need to wash it. Place the strawberry pie filling into the food processor and process until smooth.
  • In a large bowl with an electric mixture, whip the cream cheese with the powdered sugar until smooth.
  • Add the smooth strawberry pie filling and mix to combine. Add 1 cup of whipped topping and stir it together.
  • Smooth this over the crust and place it back into the fridge.
  • In a large bowl, whisk together the milk and vanilla pudding mix until smooth. Add the strawberry extract and whisk it in. Taste and add more extract to your taste if necessary.
  • Smooth the pudding over the top of the strawberry layer.
  • Add the remaining whipped topping and smooth it out.
  • Place in the fridge for at least 2 hours, but best overnight. Slice and serve with fresh strawberries for garnish is using.

Notes

  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions. 
  • You can trade out the pudding flavor for others like cheesecake, lemon, banana, white chocolate.
  • Golden Oreos can be swapped out for lemon or chocolate ones. 
  • You can swap the strawberry pie filling out for other flavors. 
  • This dessert tastes even better if it can set in the fridge overnight, so make it ahead of time when you can. 
  • Keep leftovers in the fridge for 4 days or freeze for up to 3 months.
Course: Dessert
Cuisine: American

Nutrition

Calories: 575kcal | Carbohydrates: 77g | Protein: 6g | Fat: 27g | Sodium: 420mg | Fiber: 1g | Sugar: 59g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. 5 stars
    I’ve made this recipe twice. It is delicious and everyone loved it. My strawberry layer seems to be too soft to hold together. I’ve refrigerated it over night. What am I doing wrong? Any suggestions? I tried Lucky Leaf strawberry pie filling and it seems a little thicker, but it filling is on the soft side when mixed.

      1. Ok thank you. I did refrigerate for at least 12 hours. I wonder if I put it in the freezer for a bit it may slice easier? I’ll give it a try.

  2. Can I use a blender for the strawberry pie filling because I don’t have a food processor?
    Thank you for the wonderful recipes!!