Summer Berry Jello Lasagna (Printable version)
No-bake layers of graham crust, creamy cheesecake filling and berry gelatin, topped with whipped cream and fresh berries.
# What you need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Cream Cheese Layer
04 - 16 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 2 cups whipped topping
→ Berry Jello Layer
08 - 2 packages (3 ounces each) strawberry or raspberry gelatin
09 - 2 cups boiling water
10 - 1 1/2 cups cold water
11 - 2 cups mixed fresh summer berries (strawberries, raspberries, blueberries, blackberries)
→ Topping
12 - 2 cups whipped topping
13 - 1 cup assorted fresh berries for garnish
# How to make it:
01 - Mix the graham cracker crumbs, melted butter, and granulated sugar thoroughly in a medium bowl. Press the mixture evenly into a 9x13 inch glass baking dish to form a compact base. Refrigerate while preparing the next layer.
02 - Beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth. Gently fold in the whipped topping until fully incorporated. Evenly spread the cream cheese mixture over the chilled crust. Return to the refrigerator.
03 - Fully dissolve gelatin powder in boiling water, stirring continuously. Add cold water and mix. Let the gelatin cool to room temperature, ensuring it does not set. Carefully fold fresh berries into the cooled gelatin. Gently spoon the berry-filled gelatin evenly across the cream cheese layer. Refrigerate at least four hours until completely set.
04 - When the jello layer is firm, spread a layer of whipped topping over the dessert. Arrange assorted fresh berries on top for a vibrant finish.
05 - Cut into squares using a sharp knife. Serve well chilled for the best texture and visual presentation.
# Expert tips:
01 -
- It layers together quickly, leaving you free to enjoy that pitcher of berry lemonade.
- The combination of creamy, crunchy, and fruity textures turns every bite into a little celebration.
02 -
- If you try to layer hot gelatin on the cheese layer, you'll end up with a sad, swirly mess.
- Letting your whipped topping fully thaw makes folding and spreading so much smoother—it won't streak or lump.
03 -
- Parchment lining under the crust helps with easy lifting and serving—no stuck corners.
- Waiting for the jello to reach room temperature before pouring is the biggest secret to sharp, beautiful layers.