Description
No Bake Summer Berry Lasagna is an easy layered summer dessert with a red velvet graham cracker crust, creamy cheesecake-strawberry filling, blueberry jello salad layer, whipped cream, fresh berries, and a sweet chocolate drizzle.
Ingredients
For Whipped Cream:
- 1 and 2/3 cups chilled heavy cream
- About 1/3 cup powdered sugar, to taste
- 1 teaspoon vanilla extract
For the Red Velvet Crust:
- 3 cups graham cracker crumbs
- 1/4 cup strawberry jam
- 1/2 cup plus 2 tablespoons unsalted butter, melted
- Red gel food coloring
For the Cheesecake Layer:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2/3 cup diced fresh strawberries
- 1 cup prepared whipped cream
For the Blueberry Jello Salad Layer:
- 2 packages berry blue Jello, 3 oz each
- 1 and 1/4 cups boiling water
- 2 cups blueberry pie filling
- 1 cup canned crushed pineapple, drained
For the Topping:
- 2 and 1/2 cups prepared whipped cream
- Fresh strawberries, halved
- Fresh blueberries
- 1/4 cup white chocolate chips
Instructions
1. Combine graham cracker crumbs, strawberry jam, melted butter, and red gel food coloring until evenly moistened.
2. Press the crust mixture firmly into the bottom of a 13 x 9 x 2-inch dish.
3. Place the crust in the freezer to firm while preparing the filling.
4. Beat chilled heavy cream until soft peaks form.
5. Add powdered sugar and vanilla, then continue beating until very stiff peaks form.
6. Measure out 1 cup of whipped cream for the cheesecake layer and reserve the remaining whipped cream for topping.
7. Beat softened cream cheese, softened butter, powdered sugar, and vanilla until smooth and creamy.
8. Mix in 1 cup of stiff whipped cream until the cheesecake filling is thick.
9. Gently fold in diced strawberries.
10. Spread the cheesecake layer evenly over the chilled crust and refrigerate to set.
11. Place berry blue Jello powder in a large bowl and pour boiling water over it.
12. Stir for several minutes until the gelatin is completely dissolved.
13. Let the gelatin mixture cool for 15–20 minutes.
14. Stir in drained crushed pineapple and blueberry pie filling.
15. Let the blueberry jello mixture cool to room temperature and begin to softly set, stirring occasionally.
16. Spread the cooled blueberry jello layer evenly over the chilled cheesecake layer.
17. Refrigerate until the jello layer is completely set.
18. Spread the reserved whipped cream over the top.
19. Before serving, decorate with halved strawberries and fresh blueberries.
20. Melt white chocolate chips, transfer to a zip-top bag, snip the corner, and drizzle over the dessert.
21. Store covered in the refrigerator until ready to serve.
Notes
Do not pour warm blueberry jello over the cheesecake layer, or it may melt the filling.
The whipped cream used in the cheesecake layer should be beaten to stiff peaks so the filling can support the jello layer.
If using pineapple chunks, pulse them in a food processor until finely crushed.
Chill thoroughly before slicing for the cleanest layers.
Store leftovers covered in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 230mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg