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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 it until clean, sliceable layers form—bright red, white, and blue in every rectangle.
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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: 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 sheet pan

Method
 

Make the crust
  1. Mix the finely crushed Golden Oreos with the melted butter until evenly combined, then press firmly into the bottom of a 9x13 dish.
  2. Refrigerate the crust for 20 minutes, until firm to the touch (visual cue: it looks set and holds together when pressed).
Add the cream cheese layer
  1. Beat the softened cream cheese with the powdered sugar until smooth, then fold in half of the whipped topping and spread over the chilled crust.
  2. Refrigerate the pan while you prepare the first Jell-O layer (visual cue: the cream layer firms slightly so it doesn’t mix with the liquid).
Layer the strawberry Jell-O
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, stirring until completely smooth.
  2. Stir in 1/2 cup cold water, then cool to room temperature—do not let it set (visual cue: the mixture stays liquid and glossy).
  3. Pour the cooled strawberry Jell-O gently over the cream cheese layer, then refrigerate for 1 hour until set (visual cue: the surface is firm with no jiggle waves).
Layer the blueberry Jell-O
  1. Dissolve the berry blue Jell-O in 1 cup boiling water, stirring until fully dissolved.
  2. Stir in 1/2 cup cold water, then cool to room temperature (visual cue: it remains pourable and uniform).
  3. Pour the cooled blue Jell-O gently over the set strawberry layer, then refrigerate for 1 more hour until set (visual cue: the blue layer looks even and holds its shape).
Finish and slice
  1. Spread the remaining whipped topping over the top to cover evenly.
  2. Chill for another 30 minutes, then slice into rectangles to serve (visual cue: clean edges with distinct red, white, and blue layers).

Notes

Pro tip: cool each Jell-O layer to room temperature before pouring so the cream cheese layer stays intact and you don’t get streaking. Store covered in the refrigerator up to 4 days; freeze is not recommended because Jell-O texture can change. For a lighter option, swap the whipped topping for light whipped topping while keeping the rest the same.