Print

Patriotic Lasagna Dessert Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Patriotic Lasagna Dessert is a no-bake, visually stunning dessert that layers chocolate cookie crust, creamy cheesecake filling, red gelatin, fresh blueberries, and whipped topping. It’s perfect for summer gatherings, barbecues, and 4th of July celebrations, combining refreshing flavors and vibrant colors in a show-stopping treat.

Ingredients

1 package (14.3 oz) chocolate sandwich cookies, crushed

6 tablespoons unsalted butter, melted

2 packages (8 oz each) cream cheese, softened

1 cup powdered sugar

2 teaspoons vanilla extract

1 ½ cups whipped topping (such as Cool Whip)

1 package (3 oz) cherry or strawberry gelatin

1 cup boiling water

½ cup cold water

1 cup chopped strawberries or halved cherries

1 cup fresh blueberries (or thawed frozen)

Optional: 2 tablespoons blueberry jam

2–3 cups whipped topping

Red, white, and blue sprinkles or star-shaped confetti

Instructions

  1. Make the Crust: Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin. Mix the crumbs with melted butter until evenly moistened. Press half of the mixture firmly into the bottom of a 9×13-inch dish. Chill the crust in the refrigerator while preparing the filling.
  2. Make the White Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract and beat until fluffy and fully incorporated. Gently fold in the whipped topping until no streaks remain. Spread half of this mixture evenly over the chilled crust and return to the refrigerator to chill while preparing the gelatin.
  3. Prepare the Red Gelatin Layer: In a separate bowl, dissolve the gelatin in 1 cup of boiling water. Stir until fully dissolved, then mix in ½ cup cold water. Let the mixture cool slightly (do not let it set), then fold in the chopped strawberries or cherries. Carefully spoon or pour the gelatin mixture over the white cheesecake layer. Refrigerate for 30 to 40 minutes, or until the gelatin is nearly set but not fully firm.
  4. Add the Blueberries: Once the gelatin layer is partially set, evenly sprinkle the blueberries over the top. If using blueberry jam, swirl it gently into the gelatin to enhance the color and flavor.
  5. Add Second White Layer and Top Crust: Gently spread the remaining cheesecake mixture over the blueberries, smoothing the surface. Top with the remaining chocolate cookie crumb mixture, lightly pressing it into place to form a second crust layer.
  6. Finish with Whipped Topping: Spread the whipped topping evenly over the top layer. Decorate with red, white, and blue sprinkles or star-shaped confetti for a festive finish. Chill the dessert for at least 3 hours or overnight for best results. Slice and serve cold.

Notes

For a more simple version, you can skip the gelatin layer and just use fresh strawberries and blueberries.

If you prefer dairy-free, substitute with dairy-free cream cheese and whipped topping, and use dairy-free cookies and butter for the crust.

Make sure the gelatin is slightly cooled before adding it to the cheesecake layer to avoid melting the filling.

Nutrition

Find it online: https://chocolatecoveredamy.com/patriotic-lasagna-dessert-recipe/