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Summer Berry Jello Lasagna

Summer berry Jello lasagna is a no-bake layered dessert with ruby strawberry Jell-O, jewel-blue blueberry Jell-O, and a fluffy cream cheese layer over a buttery Golden Oreo crust. The vivid red-white-blue slices set in the fridge for clean, distinct layers.
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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: 380
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

Method
 

Make the crust
  1. Mix the finely crushed Golden Oreos with melted butter until evenly coated, then press firmly into the bottom of a 9x13 dish. Refrigerate for 20 minutes to firm up.
Assemble cream 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 prepare the Jell-O.
Set strawberry Jell-O layer
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water and cool to room temperature, avoiding any setting. Do not let it set before pouring.
  2. Pour the cooled strawberry Jell-O gently over the cream cheese layer and refrigerate for 1 hour until set. Look for a fully gelled, matte surface before moving on.
Set blueberry Jell-O layer
  1. Dissolve the berry blue Jell-O in 1 cup boiling water, then stir in 1/2 cup cold water and cool to room temperature. Make sure it stays liquid right up to the pour.
  2. Pour the cooled blue Jell-O gently over the set strawberry layer and refrigerate for 1 more hour until set. The top should feel firm when lightly touched through the center.
Finish and chill
  1. Spread the remaining whipped topping over the top in an even layer. Chill for another 30 minutes for clean slice edges.
  2. Slice into rectangles to serve once fully chilled. Use a sharp, straight cut for distinct red-white-blue layers.

Notes

Pro tip: cool each Jell-O to room temperature before pouring so the cream layer doesn’t melt or streak; also pour slowly over a spoon to prevent bubbles. Refrigerate covered up to 4 days—freezing is not recommended because Jell-O layers can weep after thawing. For a lighter option, use reduced-fat cream cheese and light whipped topping if you want a lower-calorie swap while keeping the layering technique the same.