I just love No Bake desserts during the hot summer months. This red, white, and blue Lemon Berry Lasagna is no bake and is the perfect dessert for your 4th of July get together!
- 1 box Lemon flavored NILLA Wafers, crushed
- 10 tablespoons butter, melted
- 1/3 cup strawberry preserves
- 1 box instant lemon pudding
- 1 box instant cheesecake pudding
- 4 cups milk
- 5 1/2 cups whipping cream
- 1/4 cup sugar
- 1 box strawberry gelatin
- 1 box berry blue gelatin
- 2 cups boiling water
- 1 can strawberry pie filling
- 1 can blueberry pie filling
- blue sugar crystals
Crush the lemon NILLA Wafers and add melted butter and strawberry preserves, and mix until well combined.
Press the mixture into a 9 x 13 pan.
Pop the crust into the freezer while you prepare the other ingredients.
Combine 2 cups of milk and lemon pudding mix. Use an electrix mixer to whip.
Beat in 2 cups of whipping cream until soft speaks form.
Pull the crust out of the freezer and layer the lemon pudding over it. Then, pop it back in the freezer.
Combine 1 cup boiling water and strawberry gelatin. Add the strawberry pie filling. Let it sit in the freezer for 10-15 minutes to gel.
Then, pull the strawberry mixture and the 9 x 13 pan out of the freezer and layer the strawberry mixture over the lemon cheesecake.
Pop the pan back into the freezer while preparing the next layer.
Combine cheesecake pudding mix and 2 cups of milk. Whip with an electric mixer and add 1 cup of whipping cream. Beat until soft peaks form.
Spread this layer over the strawberries and pop the pan back in the freezer.
With an electric mixer combine 2 1/2 cups of whipping cream and 1/4 cup sugar. Beat until stiff peaks form.
Get the pan from the freezer again and spread most of the whipping cream over the pudding. Reserve some for finishing. Pop the pan back in the freezer.
Combine 1 cup boiling water and berry blue gelatin. Then, add the blueberry pie filling and stir until well combined.
Pop the blueberry mixture into the freezer for 10-15 minutes to gel.
Then, remove the blueberry filling and the 9 x 13 pan and spoon the blueberry mixture over the top.
Refrigerate for at least 30 minutes or until ready to serve.
Top off with a dollop of whip cream and some sugar crystals.