Red White and Blue Dessert Lasagna
Red White and Blue Dessert Lasagna layers a crunchy chocolate cookie crust, a smooth cream cheese and whipped cream filling, and thick homemade strawberry and blueberry sauces for a stunning no-bake patriotic dessert. It’s the perfect make-ahead centerpiece for Memorial Day, Fourth of July, or any summer potluck.
Equipment
- 9x13-inch baking dish
- Food processor
- Medium saucepan
- Electric mixer
- Mixing bowls
- Spatula
- Measuring cups and spoons
Ingredients
- 36 cookies Chocolate Sandwich Cookies approx. 14.3 oz / 405g
- 6 tbsp Unsalted Butter 85g, melted
- 16 oz Cream Cheese 450g, softened
- 1/2 cup Powdered Sugar 60g
- 1 tsp Vanilla Extract 5ml
- 2 cups Strawberries 300g, hulled
- 1/4 cup Granulated Sugar 50g, for strawberry sauce
- 1 tbsp Cornstarch 8g, for strawberry sauce
- 2 cups Blueberries 300g
- 1/4 cup Granulated Sugar 50g, for blueberry sauce
- 1 tbsp Cornstarch 8g, for blueberry sauce
- 2 cups Heavy Whipping Cream 480ml, chilled
- 1/4 cup Powdered Sugar 30g, for whipped cream
- 2 tbsp Star Sprinkles red, white, and blue
Instructions
- Pulse chocolate sandwich cookies in a food processor until fine crumbs form. Add melted butter and pulse until mixture resembles wet sand. Press firmly into the bottom of a 9x13-inch dish. Refrigerate while preparing other layers.
- In a saucepan, combine strawberries, 1/4 cup granulated sugar, and 1 tablespoon cornstarch. Cook over medium heat, stirring frequently, until thickened and bubbly, about 8-10 minutes. Let cool to room temperature, then refrigerate until cool.
- In the same saucepan, combine blueberries, remaining 1/4 cup granulated sugar, and remaining 1 tablespoon cornstarch. Cook over medium heat, stirring often, until thickened and bubbly, about 8-10 minutes. Cool and refrigerate.
- Beat softened cream cheese, 1/2 cup powdered sugar, and vanilla extract until smooth and fluffy.
- In a separate chilled bowl, whip heavy cream and 1/4 cup powdered sugar to stiff peaks. Gently fold into cream cheese mixture in two additions.
- Spread half the cream mixture over the chilled crust. Freeze 10 minutes. Spread cooled strawberry sauce over cream layer. Freeze 10 minutes.
- Spread remaining cream mixture over strawberry layer. Freeze 10 minutes. Top with cooled blueberry sauce and spread gently. Scatter star sprinkles on top if desired.
- Cover and refrigerate at least 6 hours or overnight until fully set. Slice and serve cold.
Notes
Storage: Cover tightly and refrigerate for up to 4 days. The crust will soften slightly over time but still tastes great.
Reheating: This is a cold dessert and does not require reheating. Serve directly from the refrigerator.
Best Tips: Pack the crust firmly, cool fruit sauces completely, and freeze briefly between layers to keep colors distinct. Use full-fat block cream cheese for the best texture.
Variations: Swap chocolate cookies for golden Oreos or graham crackers. Use raspberries or blackberries instead of strawberries or blueberries. Add lemon zest to the cream layer for a citrus twist.