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Summer Berry Jello Lasagna

Summer berry Jello lasagna is a no-bake layered dessert with ruby strawberry Jell-O, fluffy cream cheese, and jewel-blue blueberry Jell-O over a buttery Golden Oreo crust. The vivid red, white, and blue slices set in the fridge for a clean, distinct layer-by-layer look.
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Prep Time 25 minutes
chilling 4 hours 10 minutes
Total Time 4 hours 35 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 24 Golden Oreos
  • 5 tbsp butter melted
For the cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 8 oz whipped topping divided
For the Jell-O layers
  • 3 oz strawberry Jell-O
  • 3 oz berry blue Jell-O
  • 2 cup boiling water divided
  • 1 cup cold water divided

Equipment

  • 1 sheet pan

Method
 

Make the Oreo crust
  1. Mix the finely crushed Golden Oreos with the melted butter until evenly coated, then press firmly into the bottom of a 9x13 dish. Refrigerate for 20 minutes to firm up the crust.
Add the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar until smooth, then fold in half of the whipped topping. Spread over the chilled crust, then refrigerate while you prepare the Jell-O.
Layer 1: strawberry Jell-O
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, stirring until fully clear. Stir in 1/2 cup cold water, cool to room temperature, and do not let it set.
  2. Pour the cooled strawberry Jell-O gently over the cream cheese layer, then refrigerate for 1 hour until set.
Layer 2: blue Jell-O
  1. Dissolve the berry blue Jell-O in 1 cup boiling water, stirring until fully clear. Stir in 1/2 cup cold water, cool to room temperature, and keep it from setting.
  2. Pour the cooled blue Jell-O gently over the set strawberry layer, then refrigerate for 1 more hour until set.
Finish and chill
  1. Spread the remaining whipped topping over the top, then chill for another 30 minutes. Slice into rectangles to serve.

Notes

Pro tip: cool both Jell-O mixtures to room temperature before pouring so the cream layer doesn’t melt or slump. Refrigerate covered up to 3 days; freezing is not recommended because the Jell-O texture can weep after thawing. For a lighter option, use reduced-fat cream cheese and light whipped topping (the layering steps stay the same).