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Summer Berry Jello Lasagna

Summer berry Jello lasagna layers made with a buttery Golden Oreo crust, creamy cream cheese filling, and vivid strawberry and berry-blue Jell-O. No-bake assembly gives clean sliceable rectangles with distinct red, white, and blue layers.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
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
  • 4 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
 

Chill the Golden Oreo crust
  1. Mix the finely crushed Golden Oreos with the melted butter until evenly coated, then press firmly into the bottom of a 9x13 dish. Refrigerate for 20 minutes until firm.
Make the cream cheese layer
  1. Beat the softened cream cheese with the powdered sugar until smooth, then fold in half of the whipped topping. Spread over the chilled crust and refrigerate while you make the Jell-O.
Add the strawberry layer
  1. Dissolve the strawberry Jell-O in 1 cup boiling water, stirring until fully dissolved. Stir in 1/2 cup cold water and cool to room temperature, ensuring it does not set.
Set the strawberry Jell-O
  1. Pour the cooled strawberry Jell-O gently over the cream cheese layer. Refrigerate for 1 hour until set.
Add the berry-blue layer
  1. Dissolve the berry blue Jell-O in 1 cup boiling water, stirring until fully dissolved. Stir in 1/2 cup cold water and cool to room temperature.
Set the berry-blue Jell-O
  1. Pour the cooled berry-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. Chill for another 30 minutes, then slice into rectangles to serve.

Notes

For the cleanest layers, cool each Jell-O to room temperature before pouring and avoid letting it thicken or set in the bowl. Refrigerate leftovers up to 4 days; freeze not recommended. For a lighter version, use low-fat cream cheese and sugar-free Jell-O while keeping the same layering method.