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Red White and Blue Dessert Lasagna slice on a plate with the rest in the background
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Red White and Blue Berry Dessert

Create a stunning Red, White and Blue Berry Dessert lasagna for your holiday gatherings that is both easy and delicious.
Prep Time5 minutes
Cook Time20 minutes
Resting Time6 hours 20 minutes
Total Time6 hours 45 minutes
Course: Desserts
Cuisine: American
Keyword: 4th of July, Berry Flavored, Blueberry, Cherry, Dessert Lasagna, Desserts, Layered Desserts, Memorial Day, Patriotic Desserts
Servings: 24
Calories: 265kcal
Author: Eva Filer

Equipment

  • Measuring Cups and Spoons
  • 9x13 Baking Dish
  • Hand Mixer
  • Mixing Bowl

Ingredients

CRUST:

  • 320 grams graham cracker crumbs about 2 cups
  • 1 stick butter unsalted and melted
  • 50 grams light brown sugar about ¼ cup packed

FILLING:

  • 2 8 ounce bricks cream cheese full fat and room temperature
  • 1 8 ounce Cool Whip thawed and divided
  • 1 cup powdered sugar
  • 2 tablespoon lemon juice freshly squeezed
  • 2 21 ounce cans blueberry pie filling
  • 2 21 ounce cans cherry pie filling

Instructions

  • Preheat oven to 350F and prepare a 9x13 baking dish with nonstick spray and set aside (you do not have to do the whole thing but do the bottom).
  • In a mixing bowl, add your graham cracker crumbs, melted butter and light brown sugar, mix to combined. It should be lightly damp but not wet.
  • Transfer crust mixture to the prepared baking dish and evenly spread along the bottom (I like to use the bottom of a measuring cup). Bake for 12 minutes, then cool completely before starting the next step.
  • In a large bowl, beat cream cheese with a hand mixer until smooth. Add powdered sugar and lemon juice and mix again to incorporate.
  • Lightly fold in the Cool Whip then set aside.
  • Spread blueberry pie filling evenly over crust, then carefully followed by the cream cheese mixture. Since it is a heavier layer, I like to place dollops all around with a cookie scoop and carefully spread each one outward to not mix the layers, but it does not have to be perfect.
  • Spoon on the cherry pie filling, then with the remaining Cool Whip add the last layer.
  • Refrigerate for about 6 hours or overnight to allow the layers to set, and garnish with any sprinkles or fresh fruit once you are ready to serve.

Notes

  • Spread Gently: Use dollops of the cream cheese mixture and spread carefully to avoid mixing the fruit layers. Since the filling layer is heavy, I like to place dollops all around with a cookie scoop and carefully spread each one outward to not mix the layers, but it does not have to be perfect.
  • Chill Overnight: Refrigerating longer helps the dessert set and makes slicing easier.
  • Use Full Fat Cream Cheese: This gives the filling the best texture and flavor.
  • Cool the Crust: Let the crust cool fully before adding the filling so the layers do not get soggy from moisture.
  • Refrigerator: Store covered or in an airtight container for up to 3-4 days.
  • Freezer: Freeze for up to 2 months, though the texture may soften slightly once thawed.
  • Make Ahead: This is a perfect make-ahead dessert since it needs time to chill and set.

Nutrition

Calories: 265kcal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 131mg | Potassium: 129mg | Fiber: 2g | Sugar: 30g | Vitamin A: 256IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
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