Why You’ll Love No-Bake Strawberry Delight Recipe
This No-Bake Strawberry Delight is the ultimate creamy, fruity, and refreshing dessert. With layers of buttery graham cracker crust, fluffy cream cheese filling, sweet strawberry Jello, and fresh whipped topping, every bite is pure bliss. It’s easy to make ahead, requires no oven time, and is perfect for spring, summer, holidays, or any gathering.
Ingredients
Crust
-
2 cups graham cracker crumbs
-
½ cup unsalted butter, melted
-
2 tbsp granulated sugar
Creamy Layer
-
8 oz cream cheese, softened
-
1 cup powdered sugar
-
1 tsp vanilla extract
-
1 (8 oz) tub whipped topping (Cool Whip), thawed
Strawberry Layer
-
1 (6 oz) box strawberry Jello mix
-
2 cups boiling water
-
1 ½ cups cold water
-
2 cups fresh strawberries, sliced
Topping
-
Additional whipped topping
-
Fresh strawberries for garnish
Directions
-
Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch dish. Chill while preparing the filling.
-
Prepare the creamy layer: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread evenly over the chilled crust. Refrigerate while making the Jello.
-
Make the strawberry layer: In a bowl, dissolve strawberry Jello in boiling water. Stir in cold water. Let chill until slightly thickened (about 30 minutes). Stir in sliced strawberries.
-
Assemble: Pour strawberry mixture gently over the cream cheese layer. Smooth out evenly.
-
Chill: Refrigerate for at least 4 hours (or overnight) until fully set.
-
Serve: Top with extra whipped topping and fresh strawberries before slicing.
Servings & Timing
-
Servings: 12–15
-
Prep Time: 25 minutes
-
Chill Time: 4 hours
-
Total Time: ~4 hours 25 minutes
Variations
-
Mixed Berry Delight: Use raspberry or cherry Jello with a mix of fresh berries.
-
Chocolate Twist: Use crushed chocolate cookies instead of graham crackers for the crust.
-
Lighter Version: Use light cream cheese, sugar-free Jello, and light whipped topping.
-
Individual Cups: Layer the dessert in small cups or jars for a party-friendly serving idea.
Storage & Reheating
-
Store covered in the refrigerator for up to 3 days.
-
Freezing is not recommended, as Jello does not thaw well.
FAQs
Q: Can I make this dessert ahead of time?
A: Yes! It’s best made the night before so it has plenty of time to chill and set.
Q: Do I have to use fresh strawberries?
A: Fresh is best, but you can use frozen (thawed and drained) if fresh strawberries aren’t in season.
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Absolutely! Whip 2 cups heavy cream with ½ cup powdered sugar until stiff peaks form.
Conclusion
This No-Bake Strawberry Delight lives up to its name — creamy, fruity, and irresistibly light. Perfect for warm-weather gatherings, potlucks, or holiday tables, it’s a simple yet stunning dessert that’s always a crowd favorite.
No-Bake Strawberry Delight
This Slow Cooker Lemon Herb Chicken and Rice is the ultimate one-pot comfort meal! Juicy, tender chicken is slow-cooked with fragrant herbs, zesty lemon, and fluffy rice for a wholesome family dinner. Perfect for busy weeknights when you want a hearty dish with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 5–6 hours
- Total Time: 5 hours 10 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 1 cup long-grain white rice (uncooked)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 lemon (zested and juiced)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp fresh parsley, chopped (for garnish)
- Lemon slices, for garnish (optional)
Instructions
- Prepare chicken: Season chicken with oregano, thyme, paprika, salt, and pepper.
- Sear (optional): Heat olive oil in a skillet and sear chicken on both sides until golden brown for extra flavor.
- Assemble in slow cooker: Add rice, onion, garlic, chicken broth, lemon zest, and lemon juice into the slow cooker. Stir to combine. Place chicken on top of the rice mixture.
- Cook: Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until chicken is cooked through (165°F / 74°C) and rice is tender.
- Finish & serve: Fluff the rice, garnish with parsley and lemon slices, and serve warm.
Notes
- For richer flavor, add 2 tbsp of butter when adding rice and broth.
- Substitute white rice with brown rice (increase liquid by ½ cup and cooking time).
- Add veggies like carrots, peas, or spinach in the last 30 minutes of cooking.
- Store leftovers in the fridge for up to 3 days.
