Strawberry Lasagna Dessert

Ingredients

Crust:
11 ounces box vanilla wafers
½ cup (1 stick) salted butter melted

Cheesecake Layer:
8 ounces package cream cheese room temperature
⅔ cup powdered sugar
¼ cup sour cream room temperature
8 ounces tub whipped topping

Strawberry Layer:
3 ounces box of strawberry gelatin
¾ cup boiling water
¼ cup ice cubes
½ cup heavy cream room temperature
1 ½ cup chopped fresh strawberries
8 ounces tub whipped topping

Toppings:
8 ounces tub whipped topping
Fresh strawberries, optional garnish

Directions

Place the vanilla wafers in a large food processor and crush until uniformly crumbled.

Add in the melted butter and pulse to combine.

Spread the crust mixture into the bottom of a deep 9×13 inch pan and firmly press down into an even crust.

Mix the cream cheese and powdered sugar in a large mixing bowl until smooth and fluffy with a hand or stand mixer, about 2-3 minutes.

Mix in the sour cream until smooth.

Fold in 1 tub of whipped topping until thoroughly combined, and then spread the mixture onto the prepared crust in an even layer.

Whisk the strawberry gelatin and boiling water in a medium-sized mixing bowl until the gelatin dissolves.

Add in the ice cubes and stir until they completely melt. Before adding the heavy cream, ensure the gelatin mix is cooled at room temperature.

Slowly add in the heavy cream. It should make a creamy, semi-thick liquid.

Fold in the strawberries and 1 tub of whipped topping until the mixture is one consistency and the strawberries are evenly dispersed.

Spread the strawberry layer evenly over the cream cheese layer. It will be slightly runny but will firm up in the refrigerator.

Cover well with plastic wrap, then place the pan in the refrigerator for 4-6 hours.

When ready to serve, remove the plastic wrap and top with the final container of whipped topping, garnish with fresh strawberries, optional, and cut into squares.