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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 chilled slices hold crisp, distinct red-white-blue layers for a slice that looks as good as it tastes.
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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: 360
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

Method
 

Make the Golden Oreo crust
  1. Mix the finely crushed Golden Oreos with the melted butter until the crumbs look evenly coated, then press firmly into the bottom of a 9x13 dish. Refrigerate for 20 minutes to firm up the crust.
Create the cream cheese layer
  1. Beat the softened cream cheese with the powdered sugar until smooth, then fold in half the whipped topping. Spread this over the chilled crust and refrigerate while you prepare the Jell-O.
Add the strawberry Jell-O layer
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, stir in 1/2 cup cold water, and cool to room temperature, without letting it set. Pour the cooled strawberry Jell-O gently over the cream cheese layer and refrigerate for 1 hour until set.
Add the blueberry Jell-O layer
  1. Dissolve the berry blue Jell-O in 1 cup boiling water, stir in 1/2 cup cold water, and cool to room temperature. Pour the cooled blue Jell-O gently over the set strawberry layer and refrigerate for 1 more hour.
Finish and serve
  1. Spread the remaining whipped topping over the top, then chill for another 30 minutes until ready to slice. Slice into rectangles to serve.

Notes

Pro tip: cool both Jell-O mixtures to room temperature and pour slowly so the layers stay distinct instead of streaking. Refrigerate leftovers, covered, for up to 4 days; freezing is not recommended because the Jell-O texture can break down. For a lighter option, use light whipped topping in the cream layer and top.