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A perfect slice of Summer Berry Jello Lasagna on a white plate, showing its distinct layers of pretzel crust, cream cheese filling, and berry jello topping

Summer Berry Jello Lasagna

recipessoft.com
Ready for the perfect no-bake treat? Our Summer Berry Jello Lasagna is easy to make and a guaranteed crowd-pleaser for any occasion.
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Prep Time 25 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 420 kcal

Ingredients
  

  • 2 cups crushed pretzels
  • ¾ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 8 oz Cool Whip, thawed
  • 6 oz box strawberry or raspberry Jello
  • 2 cups boiling water
  • 2 cups cold water
  • 4 cups mixed fresh berries (strawberries, blueberries, raspberries)

Instructions
 

  • Prepare the Crust: Preheat oven to 350°F (175°C). Combine crushed pretzels, melted butter, and ¼ cup of sugar. Press the mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 10 minutes. Let it cool completely.
  • Create the Creamy Layer: In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and lump-free. Gently fold in the thawed Cool Whip until just combined. Spread this mixture evenly over the completely cooled pretzel crust, ensuring it reaches the edges to create a seal. Refrigerate for at least 30 minutes.
  • Make the Jello Topping: In a separate bowl, add the Jello powder to 2 cups of boiling water. Stir for 2 minutes until the powder is completely dissolved. Stir in 2 cups of cold water. Allow the Jello mixture to cool down to room temperature.
  • Assemble and Chill: Arrange the mixed fresh berries over the chilled cream cheese layer. Gently and slowly pour the cooled Jello mixture over the berries. Refrigerate for a minimum of 4 hours, or until the Jello is completely firm.
  • Serve: Cut into squares and serve chilled.

Notes

  • Easy to make with simple, accessible ingredients.
  • Perfect no-bake option for hot summer days.
  • Visually stunning with beautiful, distinct layers.
  • A guaranteed crowd-pleaser for parties and potlucks.
  • Easily customizable for different holidays and flavor preferences.
Cons:
  • Requires at least 4 hours of chilling time, so it cannot be made last-minute.
  • The pretzel crust can lose some of its crunch after the first day.
  • Not suitable for freezing.
Recipe Instructions:
  1. Prepare the Crust: Preheat oven to 350°F (175°C). Combine crushed pretzels, melted butter, and ¼ cup of sugar. Press the mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 10 minutes. Let it cool completely.
  2. Create the Creamy Layer: In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and lump-free. Gently fold in the thawed Cool Whip until just combined. Spread this mixture evenly over the completely cooled pretzel crust, ensuring it reaches the edges to create a seal. Refrigerate for at least 30 minutes.
  3. Make the Jello Topping: In a separate bowl, add the Jello powder to 2 cups of boiling water. Stir for 2 minutes until the powder is completely dissolved. Stir in 2 cups of cold water. Allow the Jello mixture to cool down to room temperature.
  4. Assemble and Chill: Arrange the mixed fresh berries over the chilled cream cheese layer. Gently and slowly pour the cooled Jello mixture over the berries. Refrigerate for a minimum of 4 hours, or until the Jello is completely firm.
  5. Serve: Cut into squares and serve chilled.
Keyword 4th of July, Jello salad, layered dessert, no-bake dessert, potluck recipe, pretzel dessert, summer dessert