Chocolate Covered Strawberry Lasagna
No bake Chocolate Lasagna with Strawberries is a layered pudding dessert filled with chocolate, sweet cream and fresh strawberries! Dessert Lasagna topped with chocolate covered strawberries is perfect for any occasion!
Servings: 20 people
Calories: 326kcal
Ingredients
Crust Layer
- 2 sleeves Chocolate Graham Crackers -ground in a food processor
- 1/2 cup (1 stick) unsalted Butter - Melted
Cream Cheese Layer
- 8 oz Regular cream cheese - room temperature
- 1 1/2 cups powdered sugar
- 1 tsp Strawberry extract
- 7 medium strawberries
- 1 oz unflavored gelatin
Strawberry Layer
- 2 cups diced strawberries
Chocolate Pudding Layer
- 2 boxes (3.4 oz each) Chocolate Instant Pudding
- 2 1/2 cups cold milk
Ganache Layer
- 1 cup milk chocolate chips
- 2/3 cup Heavy whipping cream
Whipped Topping Layer
- 1 12oz Cool Whip -thawed
Chocolate Dipped Strawberries
- 1 bag milk chocolate melting wafers about 1 cup
- 10 small Strawberries
Instructions
Crust
- In a food processor crush the chocolate graham crackers till fine, no chunks.
- Pour in the melted butter and pulse until mixed like wet sand.
- Transfer mixture into 9x13 baking dish and press the crumbs down evenly to make crust and refrigerate.
Cream Cheese Layer
- Using a hand mixer, beat the cream cheese until smooth and creamy.
- Add Powdered sugar and strawberry extract to the cream cheese and continue to mix until light and fluffy.
- In a blender puree 7 strawberries to make 1/4 cup of strawberry puree, then add to the cream cheese mixture. Sprinkle with unflavored gelatin. Mix well, using an electric mixture to get it smooth and creamy.
- Carefully spread over the Graham Cracker Crust and refrigerate.
Strawberry Layer
- Dice up 2 cups of strawberries and sprinkle them onto the cream cheese mixture and refrigerate.
Pudding Layer
- Whisk together 2 boxes of pudding and 2 1/2 cups of milk until thickened.
- Pour over the diced strawberries, and spread evenly and refrigerate.
Ganache Layer
- Place 1 cup of milk chocolate chips in a small mixing bowl and set aside. Get a plate that can be used to cover the top of the bowl.
- Heat the heavy whipping cream in the microwave, for about 1 minute 30 seconds. Cream should be hot and steaming.
- Immediately pour over the chocolate chips and place a plate on the bowl to cover. Let it sit for 5 minutes - do not stir at this time.
- Then gently whisk until thickened and combined. As is cools it will set up. Pour over pudding mixture - Let set in the fridge for about 10 min. Before you put on the cool whip.
Whipped Topping
- Stir the whipped topping before spreading it over the top of the ganache. Refrigerate the dessert for a couple of hours (or overnight) to allow everything to set up.
Chocolate Dipped Strawberries
- Wash and dry your strawberries well before beginning to make sure that the chocolate will stick to the clean berries.
- Place the chocolate melting wafers in a microwave safe bowl and set the microwave power to half. Then microwave the chocolate in 30 second intervals until melted, stirring after each one.
- Line a cookie sheet with wax paper. Dip your strawberries into the chocolate and then place them on the cookie sheet. Continue until all berries have been coated; you're welcome to top the dessert with more than 10 berries!
- Refrigerate the cookie sheet until the berries have set. Garnish the dessert with the chocolate dipped strawberries right before serving and ENJOY!
Nutrition
Calories: 326kcal | Carbohydrates: 37g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 245mg | Potassium: 231mg | Fiber: 2g | Sugar: 30g | Vitamin A: 343IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 1mg