Ingredients
- Golden Oreo cookies, 36
- Butter, melted, 6 tablespoons
- Cream cheese, softened, 8 ounces
- Powdered sugar, 1 cup
- Whipped topping, 12 ounces
- Instant vanilla pudding mix, 3.4 ounces
- Milk, 1 1/2 cups
- Fresh strawberries, sliced, 2 cups
Instructions
- Step 1: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a resealable bag and crushing with a rolling pin. Mix the cookie crumbs with the melted butter and press into the bottom of a 9×13 inch pan.
- Step 2: In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Gently fold in half of the whipped topping (6 ounces).
- Step 3: In a separate bowl, whisk together the instant vanilla pudding mix and milk until it begins to thicken.
- Step 4: Spread the cream cheese mixture evenly over the Oreo cookie crust. Then, spread the vanilla pudding mixture over the cream cheese layer.
- Step 5: Arrange the sliced strawberries evenly over the pudding layer.
- Step 6: Spread the remaining whipped topping (6 ounces) over the strawberries. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set. Cut into squares and serve.
Notes
- Store leftover Strawberry Lasagna covered in the refrigerator for up to 3 days, but it's best enjoyed fresh!
- This dessert is best served chilled; reheating is not recommended as it will affect the creamy layers.
- Garnish each slice with a fresh strawberry and a sprig of mint for an extra-pretty presentation.
- Chef's secret: Let the layers set completely before slicing for clean, picture-perfect squares!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American