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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 red-white-blue layers that show clearly in every rectangle.
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Prep Time 25 minutes
chilling 4 minutes
Total Time 5 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 320
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 Oreo crust
  1. Mix finely crushed Golden Oreos with melted butter until evenly coated, then press firmly into the bottom of a 9x13 dish for a compact base. Refrigerate for 20 minutes to firm up the crust.
Make 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, then refrigerate while you prepare the Jell-O.
Layer 1: strawberry Jell-O
  1. Dissolve strawberry Jell-O in 1 cup boiling water, stirring until fully dissolved. Stir in 1/2 cup cold water, then cool to room temperature without letting it set.
  2. Pour the cooled strawberry Jell-O gently over the cream cheese layer to keep it level. Refrigerate for 1 hour until set.
Layer 2: blueberry Jell-O
  1. Dissolve berry blue Jell-O in 1 cup boiling water, stirring until fully dissolved. Stir in 1/2 cup cold water, then cool to room temperature.
  2. Pour the cooled blue Jell-O gently over the set strawberry layer. Refrigerate for 1 more hour until set.
Finish and serve
  1. Spread the remaining whipped topping over the top to seal in the layers. Chill for another 30 minutes, then slice into rectangles to serve.

Notes

Pro tip: keep the cooled Jell-O at pourable room temperature and do not let it set—this prevents uneven layers and keeps the cream cheese layer smooth. Refrigerate covered up to 4 days; freezing is not recommended because the Jell-O texture can break down when thawed. Dietary swap: use reduced-fat cream cheese (and a reduced-fat whipped topping) to lower overall calories while keeping the same layering method.