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  • Writer's pictureRosie May

Strawberry Graham Cracker Trifle - Gluten Free Dairy Free

This is the perfect Easter or summer dessert! It looks so pretty & tastes delicious! I found this recipe on Amanda’s Cookin website and made it gluten and dairy free!  She deserves the credit for making this delicious dessert!


3 oz strawberry gelatin

½ cup boiling water

½ cup ice water

16 oz gluten free graham crackers, I use 2 boxes of the brand Kinnikinnick S’moreables 

½ cup dairy free butter, melted.  I use the Smart Balance stick brand.

8 oz dairy free cream cheese, softened. I use the Kite Hill brand.

1 cup powdered sugar 

30 oz dairy free cool whip, 3 - 10 oz containers.  I use the Truwhip brand vegan gluten free

4 cups strawberries, chopped. Leave a few for garnish.

Supplies needed: Trifle bowl, food processor, hand mixer, sheet pan. 

I will add Amanda’s Cookin instructions below. 


  1. Preheat oven to 350°F.

  2. Place 1⁄2 cup boiling water in a mixing bowl. Whisk in the strawberry gelatin until dissolved.

  3. Stir the ice cold water into the gelatin mixture and set aside to cool and thicken (do not refrigerate).

  4. Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.

  5. Add melted butter to the graham cracker crumbs & pulse several more times until fully combined.

  6. Spread the graham cracker crumb mixture onto a sheet pan & place in the oven to brown for 5-7 minutes.

  7. Remove crumbs once they are toasted – do not burn. Set aside to cool.

  8. In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 1 – 8 oz. container of Cool Whip.

  9. Whisk another 8 oz. container of Cool Whip into the cooled and thickening strawberry gelatin.

  10. Gently stir 4 cups of chopped strawberries into the whipped strawberry mixture.

  11. Build the trifle by layering 1⁄3 of the toasted graham cracker crumbs, then about 1⁄2 of the cream cheese mixture, then 1⁄2 of the strawberry gelatin mixture. Repeat.

  12. Mound the top of the trifle with big scoops of the final 8 oz. container of Cool Whip.  Chill for 2-3 hours and top with fresh strawberries.


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