Description
A refreshing, no-bake layered dessert made with jello, cream cheese, whipped topping, and fresh summer berries – perfect for hot days.
Ingredients
Units
Scale
- 1 package (3 oz) strawberry jello
- 1 package (3 oz) raspberry jello
- 2 cups boiling water
- 1 1/2 cups cold water
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (Cool Whip), divided
- 1 1/2 cups chopped strawberries
- 1 1/2 cups raspberries
- 1 cup blueberries
Instructions
- In a bowl, combine strawberry and raspberry jello powders with 2 cups of boiling water. Stir until dissolved, then add 1 1/2 cups cold water. Refrigerate until slightly thickened (about 45 minutes).
- Meanwhile, mix graham cracker crumbs with melted butter. Press into a 9×13 inch dish to form the crust. Chill in fridge for 15 minutes.
- In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined.
- Fold in 1 cup of whipped topping. Spread this layer evenly over the crust.
- Sprinkle chopped strawberries, raspberries, and blueberries over the cream cheese layer.
- Once jello is slightly thickened, gently pour it over the fruit layer.
- Chill in refrigerator for at least 4 hours, or until jello is fully set.
- Before serving, spread the remaining whipped topping over the top. Garnish with additional berries if desired.
Notes
- You can substitute graham cracker crust with vanilla wafers or golden Oreos for variation.
- Ensure jello is only partially set before pouring to avoid mixing with cream layer.
- Use fresh, firm berries for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg