Strawberry Lasagna Trifle

This gorgeous layered strawberry lasagna trifle is a tiered version of everyone’s favorite potluck sweet treat, dessert lasagna. This trifle is packed with rich cheesecake and refreshing strawberry flavors.

Total 2 hours 45 minutes
Serves 10 servings
Dessert
American

Jump to the recipe

Strawberry Lasagna Trifle with fresh strawberries on top

Why this recipe works

Our beloved strawberry lasagna recipe is presented as a trifle with multiple layers of graham cracker crumbs, cheesecake, and whipped strawberry jello with chopped fresh strawberries.

This strawberry lasagna trifle is a light, creamy, and refreshing dessert to serve at your spring and summer parties or Easter gathering.

over head view of trifle with a spoonful removed

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

ingredients for Strawberry Lasagna Trifle

Ingredient Info and Substitution Suggestions

GRAHAM CRACKERS – Toasting the graham cracker crumbs isn’t necessary – it enhances the flavor a bit and gives them some added crispiness, but it is totally optional. You can also add 1⁄2 cup granulated sugar to the graham cracker crumb/butter mixture to sweeten the crumbs up. You can also substitute with finely ground golden Oreos or shortbread cookies.

How to Make Strawberry Lasagna Trifle

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 350°F.
Place 1⁄2 cup boiling water in a medium mixing bowl. Whisk in the strawberry gelatin until dissolved.
Stir the ice cold water into the gelatin mixture and set aside to cool and thicken (do not refrigerate.)
Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.
Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.
Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes. Remove crumbs once they are toasted – do not burn. Set aside to cool.
In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 1 – 8 oz. container of Cool Whip.
Whisk another 8 oz. container of Cool Whip into the cooled and thickening strawberry gelatin.
Gently stir 4 cups of chopped strawberries into the whipped strawberry mixture.
Build the trifle by layering 1⁄3 of the toasted graham cracker crumbs, then about 1⁄2 of the cream cheese mixture, then 1⁄2 of the strawberry gelatin mixture. Repeat with another layer of graham cracker crumbs, the remaining cream cheese mixture, remaining strawberry mixture, and a final layer of graham cracker crumbs.
Mound the top of the trifle with big scoops of the final 8 oz. container of Cool Whip (you may not use it all). Chill for 2-3 hours to set up and top with whole, fresh strawberries.

Frequently Asked Questions & Expert Tips

How do I store it and how long will it last?

Store your trifle tightly covered with plastic wrap or in an air-tight container kept in the refrigerator for up to 3 days.

Can I make it a day in advance?

Yes, you can make this trifle a day ahead of time and store it in the refrigerator, tightly covered, until you are ready to serve. Making it ahead of time will allow the graham cracker crumbs to soak in the flavors and become nice and soft.

Can I freeze it?

Yes, you can store the trifle in the freezer to keep it fresh for longer – be sure to assemble or move to a freezer-friendly container.

Strawberry Lasagna Trifle with spoon full removed

Serving Suggestions

This trifle is extra pretty with some fresh strawberries, stem included, on top for garnish. Scoop and serve in bowls or parfait dishes. It’s an impressive-looking dessert to serve for Easter, baby showers, potlucks, or reunions.

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Recipe

Strawberry Lasagna Trifle

Strawberry lasagna trifle has multiple layers of graham cracker crumbs, cheesecake, and whipped strawberry jello mixed with chopped fresh strawberries.

Ingredients

3 oz strawberry gelatin
½ cup boiling water
½ cup ice water
14.4 oz graham crackers1 whole box
½ cup unsalted buttermelted
8 oz cream cheesesoftened
1 cup powdered sugar
24 oz Cool Whip3 – 8 oz containers, thawed
4 cups strawberrieschopped, plus more for garnish

Instructions

Preheat oven to 350°F.
Place 1⁄2 cup boiling water in a medium mixing bowl. Whisk in the strawberry gelatin until dissolved.
Stir the ice cold water into the gelatin mixture and set aside to cool and thicken (do not refrigerate).
Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.
Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.
Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes.
Remove crumbs once they are toasted – do not burn. Set aside to cool.
In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 1 – 8 oz. container of Cool Whip.
Whisk another 8 oz. container of Cool Whip into the cooled and thickening strawberry gelatin.
Gently stir 4 cups of chopped strawberries into the whipped strawberry mixture.
Build the trifle by layering 1⁄3 of the toasted graham cracker crumbs, then about 1⁄2 of the cream cheese mixture, then 1⁄2 of the strawberry gelatin mixture. Repeat with another layer of graham cracker crumbs, the remaining cream cheese mixture, remaining strawberry mixture, and a final layer of graham cracker crumbs.
Mound the top of the trifle with big scoops of the final 8 oz. container of Cool Whip (you may not use it all). Chill for 2-3 hours then top with whole, fresh strawberries.

Notes

Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.
You can make this trifle a day ahead of time and store it in the refrigerator, tightly covered, until you are ready to serve. Making it ahead of time will allow the graham cracker crumbs to soak in the flavors and become nice and soft.
You could layer the strawberry pieces (or make slices) between the cheesecake layer and the strawberry gelatin layer rather than mixing the chopped strawberries into the whipped strawberry layer. Having them mixed in makes them less visible when looking at the trifle, BUT it does make it easier to serve and have a nice distribution of strawberry chunks throughout the dessert.
You may not use all of the final 8 oz. of Cool Whip to top the trifle. It’s up to you and your personal decorating preference.
Toasting the graham cracker crumbs isn’t necessary – it enhances their flavor a bit and gives them some added crispiness, but it is totally optional. You can also add 1⁄2 cup granulated sugar to the graham cracker crumb/butter mixture to sweeten the crumbs up.
Rinse and pat dry fresh strawberries just before adding to the top. Be sure there is no excess moisture on the strawberries from rinsing them – you don’t want drips of water to seep into the whipped topping.