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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. Layer, chill, and slice for clean, vivid red, white, and blue squares with a set, spoonable texture.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 24 Golden Oreos finely crushed
  • 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 9x13 baking dish
  • 1 electric mixer

Method
 

Make and chill the 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 set.
Make the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar until smooth, then fold in half of the whipped topping. Spread the mixture over the chilled crust, then refrigerate while you prepare the first Jell-O layer.
Set the strawberry Jell-O layer
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, stirring until completely smooth. Stir in 1/2 cup cold water and cool to room temperature, without letting it set.
  2. Pour the cooled strawberry Jell-O gently over the cream cheese layer and refrigerate for 1 hour until set.
Set the blueberry Jell-O layer
  1. Dissolve the berry blue Jell-O in 1 cup boiling water, stirring until completely smooth. Stir in 1/2 cup cold water and cool to room temperature.
  2. Pour the cooled blue Jell-O gently over the set strawberry layer and refrigerate for 1 more hour.
Top, chill, and slice
  1. Spread the remaining whipped topping over the top. Chill for another 30 minutes, then slice into rectangles to serve.

Notes

For the cleanest layers, cool each Jell-O mixture to room temperature and pour slowly over the back of a spoon so it doesn’t disturb the cream layer; if it starts to thicken, warm briefly and re-cool. Refrigerate covered up to 4 days; freezing is not recommended because the Jell-O texture can weep when thawed. For a lighter option, use reduced-fat cream cheese and a light whipped topping if desired (texture will be slightly less rich).