- 2 cup graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Cream Cheese Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (Cool Whip or homemade)
Berry Jello Layer:
- 1 package (6 oz) strawberry or raspberry jello
- 1 1/2 cup boiling water
- 1/2 cup cold water
- 2 cup mixed fresh berries (strawberries, blueberries, raspberries)
Topping:
- 2 cup whipped topping
- Extra berries for garnish
Instructions
- Make the Crust: Combine graham crumbs, melted butter, and sugar. Press into a 9×13-inch baking dish. Chill in the fridge for 20 minutes.
- Cream Cheese Layer: Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in whipped topping. Spread evenly over chilled crust.
- Prepare the Jello: Dissolve jello in boiling water. Stir in cold water. Let cool to room temp.
- Add Berries: Mix fresh berries into the cooled jello.
- Assemble Jello Layer: Carefully pour berry-jello mix over cream cheese layer. Chill for 4 hours or until firm.
- Final Layer: Spread whipped topping over set jello. Garnish with extra berries.
- Chill Again: Refrigerate at least 1 hour before serving. Slice and enjoy your summer berry jello lasagna.
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