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Summer Berry Jello Lasagna

Summer berry Jello lasagna is an easy 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 until fully set, then slice into vivid red, white, and blue rectangles for a showy summer party dessert.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
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 Golden Oreo crust
  1. Mix the finely crushed Golden Oreos with melted butter, then press firmly into the bottom of a 9x13 dish until the base is even and compact. Refrigerate for 20 minutes so the crust firms up and looks set at the edges.
Prepare the cream cheese layer
  1. Beat the softened cream cheese and powdered sugar until smooth and lump-free, then fold in half of the whipped topping. Spread the mixture over the chilled crust in a smooth, level layer, then refrigerate while you prepare the Jell-O so it stays thick and holds its shape.
Layer 1: strawberry Jell-O
  1. Dissolve strawberry Jell-O in 1 cup boiling water, stirring until completely clear and no granules remain, then stir in 1/2 cup cold water. Cool to room temperature, aiming for a pourable, light-red liquid that does not look cloudy, then pour gently over the cream cheese layer and refrigerate for 1 hour until the surface is set with a slight jiggle.
Layer 2: blueberry Jell-O
  1. Dissolve berry blue Jell-O in 1 cup boiling water, stirring until fully dissolved, then stir in 1/2 cup cold water. Cool to room temperature to keep it from melting the layers, then pour gently over the set strawberry layer and refrigerate for 1 more hour until firm and glossy.
Finish and chill for slicing
  1. Spread the remaining whipped topping over the top, covering the edges so the layers stay sealed. Chill for another 30 minutes, then slice into rectangles; the cut should show clean, distinct layers with vivid red, white, and blue stripes.

Notes

Pro tip: Let each Jell-O cool to room temperature before pouring so it won’t disturb the cream cheese layer. Refrigerate covered for up to 4 days; freeze is not recommended because the Jell-O texture can break down after thawing. For a lighter option, use reduced-fat cream cheese and light whipped topping to reduce overall calories without changing the layering method.