Irresistibly Refreshing No Bake Summer Berry Lasagna Delight
This Refreshing No Bake Summer Berry Lasagna combines creamy cheesecake with fresh berries for a delightful summer dessert.
Servings: 8 slices
Calories: 250kcal
Equipment
- mixing bowl
- Dish (8x8 or 9x13)
- Mixer
Ingredients
For the Crust
- 1 cup Graham Cracker Crumbs Can substitute with crushed vanilla wafers or digestive biscuits
- 1/2 cup Unsalted Butter (melted)
For the Cream Cheese Filling
- 8 oz Cream Cheese (softened) Allow to come to room temperature for a smooth mixture
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 8 oz Cool Whip Divide into two portions for layering
For the Berry Layers
- 1 can Blueberry Pie Filling
- 1 cup Fresh Strawberries (sliced) Used as a garnish
- 1 cup Fresh Blueberries
Instructions
How to Make Refreshing No Bake Summer Berry Lasagna
- Prepare the Crust: Crush graham crackers into fine crumbs and mix them with melted butter. Press this mixture firmly into the bottom of an 8x8 or 9x13 dish. Chill for 20 minutes to allow it to set.
- Make the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in half of the Cool Whip until light and fluffy.
- Assemble Layers: Spread the cream cheese mixture evenly over the chilled crust. Carefully spoon the blueberry pie filling on top, smoothing it out without disturbing the base.
- Top with Cool Whip: Add the remaining Cool Whip over the blueberry layer, spreading it smoothly and evenly to create a beautiful top layer.
- Garnish: Decorate the dessert with freshly sliced strawberries and whole blueberries on top for a vibrant finish.
- Chill: Refrigerate the lasagna for at least 4 hours, or overnight if you can wait, to let the layers firm up beautifully.
Notes
Optional: Drizzle a little honey or maple syrup over the top before serving for added sweetness.