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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 until set for clean, sliceable ruby-white-blue layers perfect for summer gatherings.
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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: 290
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 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 dish.
  2. Refrigerate the crust for 20 minutes to firm up.
Prepare the cream cheese layer
  1. Beat softened cream cheese and powdered sugar until smooth, then fold in half the whipped topping.
  2. Spread the cream cheese mixture over the chilled crust and refrigerate while you make the Jell-O layers.
Set the strawberry Jell-O layer
  1. Dissolve strawberry Jell-O in 1 cup boiling water, stirring until fully dissolved.
  2. Stir in 1/2 cup cold water and cool to room temperature, making sure it does not start to set.
  3. Gently pour the cooled strawberry Jell-O over the cream cheese layer, then refrigerate for 1 hour until set.
Set the blueberry Jell-O layer
  1. Dissolve berry blue Jell-O in 1 cup boiling water, stirring until fully dissolved.
  2. Stir in 1/2 cup cold water and cool to room temperature.
  3. Gently pour the cooled blue Jell-O over the set strawberry layer, then refrigerate for 1 more hour until set.
Finish and serve
  1. Spread the remaining whipped topping over the top of the lasagna.
  2. Chill for another 30 minutes, then slice into rectangles to serve.

Notes

Pro tip: cool each Jell-O to room temperature before pouring so the layers stay distinct and don’t melt into the cream cheese. Refrigerate leftovers up to 4 days; freeze is not recommended because Jell-O layers can weep after thawing. For a lighter option, use reduced-fat cream cheese and a light whipped topping (swap 1:1) to keep the same layered structure.