Description
This Summer Strawberry Jello Lasagna is a festive, no-bake dessert layered with a funfetti cookie crust, creamy blue cheesecake, strawberry Jello with fresh berries, and a cloud of whipped topping. Bright, fruity, and colorful—perfect for barbecues, summer parties, and patriotic holidays like the 4th of July!
Ingredients
For the Crust:
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1 (16 oz) roll refrigerated sugar cookie dough (funfetti or regular)
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1/4 cup sprinkles (optional)
For the Blue Cheesecake Layer:
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8 oz 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
For the 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 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 cheesecake mixture evenly over the cooled crust and refrigerate.
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In another bowl, dissolve strawberry Jello in boiling water. Let cool slightly, then fold in sliced strawberries.
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Gently pour the strawberry layer over the blue layer and refrigerate for 3–4 hours or until fully set.
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Spread whipped topping evenly on top. Garnish with sprinkles and whole strawberries.
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Chill for an additional hour before slicing and serving.
Notes
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For a vibrant look, use a clear glass dish to showcase all the colorful layers.
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Chill overnight for best results when prepping ahead.
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Swap Jello flavors or berries to fit any theme or season!
