Ingredients
Cream cheese, softened 8 ounces
Confectioners’ sugar 1 cup
Whipped topping, thawed 1 (12 ounce) container
Frozen whipped topping, thawed 1 (8 ounce) container
Pound cake 1 (18.25 ounce) package (cut into 1-inch cubes)
Strawberry gelatin 1 (3 ounce) package
Boiling water 2 cups
Instructions
Cut pound cake into 1-inch cubes and spread into a 9×13-inch dish
Beat cream cheese and confectioners’ sugar until smooth
Fold in thawed whipped topping and frozen whipped topping mix until fully combined
Pour cream cheese mixture over the pound cake layer and smooth with a spatula
Mix gelatin with boiling water according to package instructions
Add thawed frozen berries to the gelatin mixture and stir until evenly distributed
Pour the berry-gelatin layer over the cream cheese
Chill the lasagna for 4 hours to set
Top with fresh berries and additional whipped topping before serving
Notes
Use dairy-free cream cheese for a vegan option
Angel food cake or graham cracker crust can substitute for pound cake
Adjust gelatin flavor with raspberry or mixed berry varieties
Chilling time can be increased up to overnight for better set
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (approx 1/10 of dish)
- Calories: 153
- Sugar: 15g
- Sodium: 375mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 13mg