Strawberry Lasagna

In a bowl, combine the graham cracker crumbs, confectioners' sugar and melted butter

Press the mixture into the bottom of a 13x9-inch pan

In the bowl of a stand mixer fitted with a paddle attachment, beat the softened cream cheese, vanilla and confectioners' sugar until smooth, about two to three minutes

Fold in half of the whipped topping

Spread half of the resulting filling over the crust

Set the remaining filling and whipped topping aside

Spread a thin layer of strawberry preserves over the cheesecake layer in the pan

In a small glass measuring cup, whisk the strawberry gelatin and boiling water until the gelatin is dissolved

Add the mixture to the reserved filling and beat until the filling mixture is smooth

Fold in the strawberries

Spread the strawberry filling over the preserves

Spread the remaining whipped topping in an even layer on top of the strawberry filling

Cover the lasagna and refrigerate it for at least four hours or overnight for best results

Decorate the top of the lasagna with additional fresh sliced strawberries

Cut it into squares and serve it