Ingredients
- Golden Oreo cookies: 1 package (14.3 oz)
- Butter, melted: 6 tablespoons
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1 cup
- Whipped topping (like Cool Whip), thawed: 12 ounces
- Fresh strawberries, sliced: 2 pounds
- Strawberry glaze: 1 cup
- Milk: 1/4 cup
Instructions
- Step 1: Crush the Golden Oreo cookies in a food processor or in a resealable bag using a rolling pin. Mix the crushed cookies with the melted butter. Press the mixture into the bottom of a 9×13 inch pan.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and milk, and beat until well combined.
- Step 3: Gently fold in half of the whipped topping into the cream cheese mixture.
- Step 4: Spread the cream cheese mixture evenly over the Oreo crust.
- Step 5: Arrange a layer of sliced strawberries over the cream cheese layer. Pour the strawberry glaze evenly over the strawberries.
- Step 6: Spread the remaining whipped topping over the strawberry glaze. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover Strawberry Lasagna in an airtight container in the refrigerator for up to 3 days to prevent the crust from becoming soggy.
- Since this dessert is best served cold, reheating isn't necessary, but avoid letting it sit out at room temperature for too long.
- Serve this Strawberry Lasagna chilled, garnished with extra fresh strawberry slices and a dusting of powdered sugar for a pretty presentation.
- For a more intense strawberry flavor, macerate half of the sliced strawberries with a tablespoon of sugar for 30 minutes before layering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American