Posted by Rachel Schwartz on 7/1/2020 to
Family
The fourth of July is this weekend and while celebrations may be a bit different this year, there's still plenty of ways to celebrate. This tri-colored, multi-layered "lasagna" is a colorful, tasty way to ring in Independence Day. Using fresh berries in addition to various types of dessert goodness, this festive dish is relatively easy to make and can feed a small crowd.
Ingredients:
Whipped Cream Layer:
- 1-2/3 cup heavy cream, chilled
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Crust Layer:
- 3 cups graham cracker crumbs
- 1/2 cup + 2 tablespoons butter, melted
- 1/4 cup strawberry jam
- Red gel food coloring
Cheesecake Layer:
- 1 cup powdered sugar
- 1 cup whipped cream
- 2/3 cup fresh strawberries, diced
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 8oz cream cheese, softened
Blueberry Jell-O Layer:
- 2 cups blueberry pie filling
- 1-1/4 cup boiling water
- 1 cup canned crushed pineapple, drained
- 2 (3oz) packages blue Jell-O
Topping:
- 2-1/2 cups whipped cream
- 1/4 cup white chocolate chips
- Fresh strawberries, halved
- Fresh blueberries
Directions:
To make the crust:
- Combine all the ingredients together in a bowl. To help the food coloring dissolve evenly, drop the food coloring directly into the melted butter or jam. Mix until evenly moistened.
- Once combined, carefully press the mixture into the bottom of a 9 x 13 inch pan and place in the freezer for the crust to firm.
To make the layers:
- Make the whipped cream layer first. Start by beating the chilled heavy cream in a bowl until soft peaks start to form. Then, add in the powdered sugar and vanilla and continue mixing until the soft peaks have turned into stiff peaks. Measure out 1 cup of the whipped cream and set it aside. Cover the remaining whipped cream and save it for the topping layer.
- For the cheesecake layer, cream together the cream cheese, powdered sugar, vanilla extract, and softened butter. Mix in the 1 cup of whipped cream set aside in step 1.
- Carefully fold in the diced strawberries and spread the mixture over the crust layer. Place the pan in the fridge to set.
- For the blueberry Jell-O layer, place 6oz of the blue Jell-O gelatin mix in a large bowl. Pour the boiling water in and stir for a few minutes or until the gelatin has completely dissolved. Set this aside to cool for around 15 minutes and then stir in the crushed pineapple and blueberry pie filling. Once this is done, wait until the mixture has cooled to room temperature and is soft set. If you'd rather speed up the cooling process, place the bowl in the refrigerator but make sure to stir the mix every now and then.
- Spread the Jell-O layer over the chilled cheesecake layer. Make sure the Jell-O layer has cooled though as pouring warm Jell-O over the cheesecake will melt it.
- Pace in the fridge until the Jell-O layer has completely set.
- Spread the remaining whipped cream from step 1 on top of the Jell-O layer. Arrange the fresh strawberries and blueberries on top. Melt the white chocolate chips and drizzle the melted chocolate over the top.
- Store in the refrigerator until ready to serve.
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Royal ROY CP 9132 - Cake Pan, 9" x 13" x 1-5/8", rectangular, aluminum
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