Description
This festive Strawberry Jello Lasagna is a show-stopping no-bake dessert perfect for summer celebrations. With a funfetti cookie crust, a fluffy blue cheesecake layer, fresh strawberries in strawberry Jello, and whipped topping, it’s a patriotic red, white, and blue treat that’s creamy, fruity, and crowd-pleasing.
Ingredients
Crust:
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1 roll refrigerated sugar cookie dough (with or without sprinkles)
Blue Cheesecake Layer:
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1 (8 oz) package cream cheese, softened
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1/2 cup powdered sugar
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1/2 teaspoon vanilla extract
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1 cup whipped topping (like Cool Whip)
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Blue food coloring
Strawberry Layer:
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2 cups fresh strawberries, sliced
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1 (6 oz) package strawberry Jello
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2 cups boiling water
Topping:
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2 cups whipped topping
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Red and blue sprinkles
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Whole strawberries, for garnish
Instructions
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Preheat oven to 350°F (175°C). Press sugar cookie dough evenly into the bottom of a 9×13-inch baking dish. Add sprinkles if desired.
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Bake for 12–14 minutes, or until lightly golden. Let cool completely.
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In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping and a few drops of blue food coloring.
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Spread the blue cheesecake layer evenly over the cooled crust. Refrigerate while preparing the next layer.
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In a separate bowl, dissolve the strawberry Jello in 2 cups of boiling water. Let cool slightly, then fold in the sliced strawberries.
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Carefully pour the Jello mixture over the blue layer. Chill for 3–4 hours, or until fully set.
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Top with a generous layer of whipped topping. Garnish with red and blue sprinkles and whole strawberries.
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Chill for at least 1 hour before slicing and serving.
Notes
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Use a clear glass baking dish to showcase the colorful layers.
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Can be made a day ahead for convenience.
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Swap strawberries for raspberries or blueberries for variety.
