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No-Bake Strawberry Lasagna

No-Bake Strawberry Lasagna


  • 2 (8-ounce) packages cream cheese, softened
  • 2 (5.1-ounce) large packages instant vanilla pudding mix
  • 2 cups half-and-half
  • 1/2 cup confectioners sugar
  • 5 cups mashed fresh strawberries
  • 1/4 cup kirsch(you don’t have any kirsch, you can leave it out or substitute a little juice from a jar of maraschino)
  • 1/2 cup granulated 
  • 2 pound loaf-size cakes
  • 1 (16-ounce) container whipped topping
  • Fudge sauce


Using an electric mixer, beat together cream cheese, pudding mix, half-and-half, and confectioners’ sugar until light and fluffy. If mixture seems too thick, add a little more half-and-half.

In a large bowl, mash together the strawberries with the kirsch and granulated sugar. Set aside 1 cup of the mixture to use to drizzle on top.

Slice the pound cakes lengthwise into 1/2-inch slices and line the bottom of a 13X9-inch baking dish with 1/2 of the pound cake.

Spread 1/2 of cream cheese mixture on top. Pour strawberry mixture on top of cream cheese.

Layer remaining pound cake on top of strawberries. Spread remaining cream cheese mixture on top.

Top cream cheese mixture with whipped topping.

Puree the 1/2 cup of strawberry mixture that was set aside in a bender.

Drizzle strawberry sauce on top. Refrigerate until ready to serve.

To serve, cut into squares and drizzle with fudge sauce.


Strawberry Lasagna (no bake) made from store bought pound cake, vanilla pudding mix and fresh strawberries.

18 servings