Strawberry Lemonade Dream Bars
Enjoy your favorite summer drink in these creamy no-bake Strawberry Lemonade Dream Bars with sweet strawberries and fresh lemon juice! A strawberry cream layer over lemon cheesecake on a Nilla wafer crust will have your taste buds singing!
Ingredients
- 16 oz Cool Whip two 8 oz tubs, divided
- 16 oz strawberries washed, hulled, and diced small (plus more for serving)
- FOR THE NILLA WAFER CRUST:
- 3 cups Nilla wafer cookie crumbs about 90 cookies
- 10 tablespoons butter
- FOR THE STRAWBERRY CREAM LAYER:
- 7 oz strawberry Jell-O two 3.5 oz packages
- 1½ cups boiling water
- 1½ cups cold water
- 16 oz cream cheese room temperature
- 4 cups Cool Whip
- FOR THE LEMON CHEESECAKE LAYER:
- 12 oz cream cheese room temperature
- 1½ cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest plus more for garnish
- 1½ cups Cool Whip
- remaining ½ cup Cool Whip and additional strawberries for serving (optional)
Instructions
- CRUST: Lightly spray a 9x13-inch baking pan with cooking spray. Melt the butter in a microwave-safe bowl, about 30 seconds (add 5–10 seconds if needed). Pulse the Nilla wafers in a food processor into fine crumbs, then mix the crumbs into the melted butter until well incorporated. Press evenly into the pan and freeze at least 30 minutes.
- STRAWBERRY GELATIN: In a large bowl, stir the strawberry gelatin into 1½ cups boiling water until dissolved. Add 1½ cups cold water and stir. Refrigerate until completely cooled but not set, about 10 minutes.
- STRAWBERRY CREAM: Beat 16 oz cream cheese until smooth. Using a ladle, slowly add the chilled gelatin while mixing (8–10 minutes) until completely smooth. Refrigerate to thicken for one hour.
- LEMON CHEESECAKE: Beat 12 oz cream cheese with the powdered sugar, lemon juice, and lemon zest until smooth. Fold in 1½ cups Cool Whip. Dollop onto the frozen crust and spread into an even layer.
- Scatter the diced strawberries evenly over the cheesecake layer.
- ASSEMBLY: After the strawberry cream has chilled one hour, fold in 4 cups Cool Whip until smooth. Gently pour over the strawberries and cheesecake layer and spread evenly.
- Refrigerate at least 6 hours, preferably overnight.
- To slice, run a large knife under hot water, dry it, and cut, repeating with each slice. Serve with extra Cool Whip, fresh strawberries, and lemon zest.
Notes
Gelatin water: Use the water amounts in this recipe, NOT the box amounts—this makes a firmer, more stable gelatin.
Red specks: If the strawberry cream chills longer than one hour, the gelatin sets and forms specks (cosmetic only). Fold in Cool Whip at the one-hour mark for a smooth top.
Whipped cream swap: Stabilized whipped cream can replace Cool Whip; one batch equals one 8 oz tub, so make a double batch.
Smaller pan: Halve the recipe for an 8x8 or 9x9-inch pan (layers will be thicker; you may have extra strawberry cream).
Storage: Keep tightly covered in the fridge up to 2 days; serve chilled.
Red specks: If the strawberry cream chills longer than one hour, the gelatin sets and forms specks (cosmetic only). Fold in Cool Whip at the one-hour mark for a smooth top.
Whipped cream swap: Stabilized whipped cream can replace Cool Whip; one batch equals one 8 oz tub, so make a double batch.
Smaller pan: Halve the recipe for an 8x8 or 9x9-inch pan (layers will be thicker; you may have extra strawberry cream).
Storage: Keep tightly covered in the fridge up to 2 days; serve chilled.