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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. This vibrant, sliceable strawberry-blue version sets in the fridge with distinct red, white, and blue layers.
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Prep Time 25 minutes
chilling/resting 4 hours 30 minutes
Total Time 4 hours 55 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 280
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 stand mixer

Method
 

Make and chill the Oreo crust
  1. Mix the finely crushed Golden Oreos with the melted butter, then press firmly into the bottom of a 9x13 dish. Refrigerate for 20 minutes.
Spread 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 and refrigerate while you make the strawberry Jell-O.
Set the strawberry Jell-O layer
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, then 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. Refrigerate for 1 hour until set.
Set the blueberry Jell-O layer
  1. Dissolve the berry blue Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water. Cool to room temperature.
  2. Pour the cooled blue Jell-O gently over the set strawberry layer. Refrigerate for 1 more hour.
Finish and slice
  1. Spread the remaining whipped topping over the top. Chill for another 30 minutes, then slice into rectangles to serve.

Notes

For clean, defined slices, chill fully before cutting (use a sharp knife and wipe between cuts). Refrigerate leftovers up to 4 days; freezing is not recommended because the Jell-O layers can weep after thawing. For a lighter version, substitute low-fat cream cheese and use reduced-fat whipped topping (texture may be slightly softer).