No Bake Summer Lasagna Recipe
The No Bake Summer Lasagna Recipe is fresh, creamy and perfect for hot days. It layers cookies, cream and fruit for a sweet treat.
Ingredients
- 2 packages about 200g each graham crackers
- 1 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries sliced
- 1 cup blueberries
- 1 cup raspberries
- ½ cup crushed pineapple drained
Instructions
Prepare the Graham Crust
- Crush graham crackers into fine crumbs. Mix with melted butter. Press evenly into the bottom of a 9x13 inch dish. Chill for 10 minutes to set.
Make the Cream Layer
- In a large bowl, beat cream cheese and powdered sugar until smooth. Add vanilla extract. Beat heavy cream separately until stiff peaks form. Fold whipped cream gently.
Layer the Cream
- Spread half of the cream mixture over the chilled graham crust. Smooth the top with a spatula for an even layer. This will hold the fruit layers nicely.
Add Fruit Layer
- Arrange half of the sliced strawberries, blueberries, raspberries and crushed pineapple evenly over the cream layer. Press lightly for stability. Make sure fruit is spread evenly.
Add Remaining Cream
- Spread remaining cream mixture over the fruit layer. Smooth carefully to cover all fruit. This creates a creamy top layer for the lasagna.
Add Final Fruit Layer
- Top with remaining fruit. Arrange nicely for a colorful and appetizing look. Chill in refrigerator for at least 4 hours or overnight for best flavor.
Serve and Enjoy
- Slice the no bake lasagna into squares. Serve cold. Each bite has crunchy crust, creamy filling and sweet, refreshing fruit. Perfect for hot summer days.
Notes
- Use fresh, ripe fruit for best flavor.
- Chill for several hours to let layers set.
- Fold whipped cream gently to keep it fluffy.
- Press graham crust firmly for stability.
- Slice with a hot knife for clean pieces.