Strawberry Lasagna Trifle

Step 1

Preheat oven to 350°F.

Step 2

Place 1⁄2 cup boiling water in a medium mixing bowl. Whisk in the strawberry gelatin until dissolved.

Step 3

Stir the ice cold water into the gelatin mixture and set aside to cool and thicken (do not refrigerate).

Step 4

Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.

Step 5

Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.

Step 6

Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes.

Step 7

Remove crumbs once they are toasted - do not burn. Set aside to cool.

Step 8

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.

Step 9

Whisk another 8 oz. container of Cool Whip into the cooled and thickening strawberry gelatin.

Step 10

Gently stir 4 cups of chopped strawberries into the whipped strawberry mixture.

Step 11

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.

Step 12

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.