No-Bake Strawberry Cheesecake Dessert
No-Bake Strawberry Cheesecake Dessert
Ingredients
For the Dessert
- 1 pound cake, 10.3 oz, such as Sara Lee All Butter Pound Cake
- 2 cans strawberry pie filling, 21 oz each, such as Great Value
- 1 container no-bake cheesecake filling, 16 oz, such as Philadelphia Original
- 1 container whipped topping, 8 oz, such as Cool Whip Original
- 1 cup fresh strawberries, sliced
Instructions
- 1
Remove the pound cake from its foil packaging. Slice the entire pound cake into thick pieces, then cut these pieces into approximately 1-inch cubes. Scatter the pound cake cubes evenly into a large, rectangular aluminum baking pan to form the base layer.
⏱️ 5 min
- 2
Open both cans of strawberry pie filling. Pour the entire contents of both cans directly over the cubed pound cake, ensuring the cake is mostly covered by the filling.
⏱️ 3 min
- 3
Open the container of no-bake cheesecake filling. Spoon the creamy cheesecake filling onto the strawberry layer. Using a spatula, carefully spread the cheesecake filling evenly across the pan, creating a smooth layer over the strawberries.
⏱️ 5 min
- 4
Open the container of whipped topping. Scoop a generous amount of whipped topping onto the cheesecake layer. Spread it evenly with a spatula, covering the entire surface to create the final creamy white layer.
⏱️ 4 min
- 5
Arrange the sliced fresh strawberries across the top of the whipped topping layer, adding a vibrant red garnish to the dessert.
⏱️ 3 min
- 6
Place the assembled dessert in the aluminum pan into a refrigerator to chill for at least 2 hours, allowing the layers to set and flavors to meld. Serve cold.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Strawberry Cheesecake Dessert
Ingredients
For the Dessert
- 1 pound cake, 10.3 oz, such as Sara Lee All Butter Pound Cake
- 2 cans strawberry pie filling, 21 oz each, such as Great Value
- 1 container no-bake cheesecake filling, 16 oz, such as Philadelphia Original
- 1 container whipped topping, 8 oz, such as Cool Whip Original
- 1 cup fresh strawberries, sliced
Instructions
- 1
Remove the pound cake from its foil packaging. Slice the entire pound cake into thick pieces, then cut these pieces into approximately 1-inch cubes. Scatter the pound cake cubes evenly into a large, rectangular aluminum baking pan to form the base layer.
⏱️ 5 min - 2
Open both cans of strawberry pie filling. Pour the entire contents of both cans directly over the cubed pound cake, ensuring the cake is mostly covered by the filling.
⏱️ 3 min - 3
Open the container of no-bake cheesecake filling. Spoon the creamy cheesecake filling onto the strawberry layer. Using a spatula, carefully spread the cheesecake filling evenly across the pan, creating a smooth layer over the strawberries.
⏱️ 5 min - 4
Open the container of whipped topping. Scoop a generous amount of whipped topping onto the cheesecake layer. Spread it evenly with a spatula, covering the entire surface to create the final creamy white layer.
⏱️ 4 min - 5
Arrange the sliced fresh strawberries across the top of the whipped topping layer, adding a vibrant red garnish to the dessert.
⏱️ 3 min - 6
Place the assembled dessert in the aluminum pan into a refrigerator to chill for at least 2 hours, allowing the layers to set and flavors to meld. Serve cold.
⏱️ 120 min