Summer Berry Jello Lasagna (Printable)
No-bake layers of graham crust, creamy cheesecake filling and vibrant berry gelatin, topped with whipped cream and fresh berries.
# What You Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cream Cheese Layer
04 - 16 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 2 cups whipped topping
→ Berry Jello Layer
08 - 2 packages (3 ounces each) strawberry or raspberry gelatin
09 - 2 cups boiling water
10 - 1 1/2 cups cold water
11 - 2 cups mixed fresh summer berries (strawberries, raspberries, blueberries, blackberries)
→ Topping
12 - 2 cups whipped topping
13 - 1 cup assorted fresh berries for garnish
# How To Make:
01 - In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly and evenly into a 9x13 inch glass baking dish. Refrigerate crust while preparing the next layer.
02 - Beat together softened cream cheese, powdered sugar, and vanilla extract until completely smooth. Gently fold in the whipped topping until incorporated. Spread mixture evenly over the chilled crust and return dish to the refrigerator.
03 - Dissolve strawberry or raspberry gelatin in boiling water, stirring until fully dissolved. Mix in cold water and allow gelatin to cool to room temperature without setting. Fold in mixed berries. Carefully spoon or pour berry gelatin mixture over the cream cheese layer. Refrigerate for at least 4 hours until fully set.
04 - Once gelatin has set completely, evenly spread remaining whipped topping over the surface and garnish with assorted fresh berries.
05 - Slice into squares and serve well chilled.
# Expert Tips:
01 -
- The refreshing mix of juicy berries and creamy layers feels like a secret shortcut to summer happiness.
- It's a hands-off, no-bake triumph that works wonders for picnics and potlucks.
02 -
- I once rushed the jello layer and poured it warm—never again, or you'll have a runny mess.
- Chilling each layer until firm really does make sharp, beautiful slices.
03 -
- Line your pan with parchment ‘handles’ if you want to lift out neat squares for serving.
- Let each layer firm up before adding the next—it keeps them all as clean as a stripe in a flag.