No Bake Summer Berry Lasagna
Description
This colorful lasagna is great for a light and refreshing summertime dessert. It's the perfect one to celebrate the Memorial Day or Fourth of July holidays.
Ingredients
Whipped Cream:
1 2/3 c. heavy cream, chilled
1/3 c. powdered sugar, or to taste
1 t. vanilla
Red Velvet Crust:
3 c. graham cracker crumbs
¼ c. strawberry jam
½ c. plus 2 T. unsalted butter, melted
red gel food coloring (about 1 1/2 – 2 T.)
Cream Cheese Cheesecake Layer:
½ c. unsalted butter. softened
8 oz. cream cheese, softened
1 c. powdered sugar
1 t. vanilla
2/3 c. diced fresh strawberries
1 c. whipped cream
Blueberry Jello Salad Layer:
2 - 3 oz. pkg. Berry Blue Jello
1 1/4 c. boiling water
2 c. blueberry pie filling
1 c. canned crushed pineapple, drained
Topping:
2 ½ c. whipped cream
fresh strawberries, halved
fresh blueberries
¼ c. chocolate chips
Directions
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Red Velvet Crust:
Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring, dropping the color directly in melted butter or jam so that it will dissolve better. Mix until evenly moistened.
Press mixture in the bottom of 13 x 9 x 2 inch dish. Place the crust in the freezer to firm.
Filling:
Whipped Cream: In a bowl, beat the chilled heavy cream until soft peaks form; add powdered sugar and vanilla; mix until very stiff peaks form. Take out 1 c. beaten whipped cream for cheesecake layer. Cover remaining whipped cream; reserve for topping.
Cream Cheese Cheesecake Layer: Cream together softened cream cheese, powdered sugar, vanilla and softened butter; mix in 1 c. whipped cream DON'T use soft whipped cream. The cheesecake filling has to be thick or it won’t hold dense blueberry jello salad layer on top. Gently fold in diced strawberries; spread over the crust. Place in the refrigerator 1-2 hours to set.
Blueberry Jello Salad Layer: In a large bowl, add all 6 oz. Berry Blue Jello gelatin mixture; pour in 1 ¼ c. boiling water; stir for a few minutes until gelatin is dissolved completely; set aside to cool for 15-20 minutes.
Stir in well drained crushed pineapple and blueberry pie filling; cool in the refrigerator 3-4 hours, stirring occasionally.
Spread blueberry jello layer over chilled cheesecake layer. DO NOT pour warm blueberry jello over cheesecake layer or it will melt it.
Place in the refrigerator to chill until jello layer is set completely.
When ready to serve, top with remaining whipped cream; arrange fresh berries on top. Melt white chocolate chips; transfer to a ziplock bag; cut off a bit of the corner; drizzle over the top.
Serve.
12 servings.
Store in the refrigerator.
* If desired, the strawberries can be replaced with raspberries.