This summer recipe includes multiple days of national recognition: Graham Cracker Day (July 5), Strawberry Shortcake Day (July 7), Lasagna Day (July 29), Cheesecake Day (July 30) and Cow Appreciation Day because they give us what we need to make the cheesecake (Second Tuesday in July).
Other days of interest involving some wonderments are Yellow Pig Day (July 17), Head Scratcher Day (Aug. 22), Never Bean Better Day (Aug. 27) and Take Your Pants for a Walk Day.
This dessert involves a little bit of time and work, but it is well worth it if you are looking for a chilled, fruity dessert.
No Bake Berry Lasagna
Ingredients
Whipped Cream:
1 and 2/3 cup heavy cream-chilled
1/3 cup powdered sugar (to taste)
1 teaspoon vanilla
Red Velvet Crust:
3 cups graham cracker crumbs
¼ cup strawberry jam
½ cup + 2 tablespoons unsalted butter-melted
Cheesecake Layer:
1/4 cup unsalted butter-softened
8 oz. cream cheese-softened
1 cup powdered sugar
1 teaspoon vanilla
1 cup diced fresh strawberries
1 cup of whipped cream
Blueberry Jello Salad Layer:
2 (3 oz. pkg) berry blue Jello (or other flavor to your taste)
1 and 1/4 cup boiling water
2 cups of blueberries
½ cup sugar
2 tbsp. Cornstarch
¼ cup water
1 cup of canned crushed pineapple-drained from juice (if use pineapple chunks, pulse it in a food processor to get fine crushed pieces)
Topping:
2 ½ cups whipped cream
Fresh strawberries halved
Fresh blueberries
¼ cup chocolate chips
Instructions
To make the crust:
Combine graham cracker crumbs, strawberry jam and melted butter. Red food coloring can be added to enhance color, if desired.
Mix until evenly moistened. Press the mixture in the bottom of 13 x 9 x 2-inch dish. Place the crust in the freezer to firm.
Filling:
Make whipped cream. In a bowl beat chilled heavy cream until soft peaks form. Add powdered sugar and vanilla and continue mixing until stiff peaks form. Measure out 1 cup of beaten whipped cream for the cheesecake layer. Cover the remaining whipped cream and reserve for topping.
To make cheesecake layer cream together softened cream cheese, powdered sugar, vanilla and softened butter. Mix in 1 cup of very stiff whipped cream. Gently fold in diced strawberries and spread over the crust. Place in the fridge to set.
To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin is dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry filling. Wait until it’s cooled to room temperature and soft set, or place in the fridge to speed the process but stir from time to time.
Place the 2 cups of blueberries in a pan with the ¼ cup of water and half cup of sugar. Cook gently until the berries are just to the soft stage. Add the cornstarch, mix well and cook until thickened. Let cool.
Spread the cooled blueberry jello layer over the chilled cheesecake layer. Do not pour warm blueberry jello over the cheesecake layer as it will melt it.
Place it in the fridge to chill until jello layer is set completely.
Top with remaining whipped cream. Before serving, arrange fresh berries on top. Melt white chocolate chips, transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top of lasagna.
Store in the fridge.