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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. Chill it until set, then slice clean rectangles with vivid red, white, and blue layers.
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Prep Time 25 minutes
chilling 4 minutes
Total Time 4 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 310
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 sheet pan
  • 1 9x13 baking dish

Method
 

Make the Golden Oreo crust
  1. Mix finely crushed Golden Oreos with melted butter until evenly combined, then press firmly into the bottom of a 9x13 baking dish. Refrigerate for 20 minutes so the crust firms up.
Add the cream cheese layer
  1. Beat softened cream cheese and powdered sugar until smooth, then fold in half the whipped topping. Spread the mixture over the chilled crust and refrigerate while you prepare the Jell-O.
Layer the strawberry Jell-O
  1. Dissolve strawberry Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water and cool to room temperature, avoiding letting it set. Pour the cooled strawberry Jell-O gently over the cream cheese layer.
  2. Refrigerate for 1 hour, until the strawberry layer is set and no longer jiggly.
Layer the berry blue Jell-O
  1. Dissolve 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.
  2. Refrigerate for 1 hour until the blue layer is set.
Finish and serve
  1. Spread the remaining whipped topping over the top of the lasagna. Chill for another 30 minutes, then slice into rectangles to serve.

Notes

Pro tip: Cool each Jell-O to room temperature before pouring so it doesn’t melt the cream layer or form lumps—if it starts to thicken, stop and re-cool. Store covered in the refrigerator for up to 4 days. Freeze: no, the Jell-O texture can break down after thawing. For a lighter option, swap whipped topping for reduced-fat whipped topping if you want a slightly lower-fat finish while keeping the same layering method.