Ingredients
Whipped Cream
- 1 2/3 cup Heavy Cream
- 1/3 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Red Velvet Crust
- 3 cups Graham Cracker Crumbs
- 1/4 cup Strawberry Jam
- 1/2 cup + 2 tablespoons Unsalted Butter, melted
- Red Gel Food Coloring
Cheesecake
- 1/2 cup Unsalted Butter, softened
- 8 ounces Cream Cheese, softened
- 1 cup Powered Sugar
- 1 teaspoon Vanilla Extract
- 2/3 cup Strawberries, diced
- 1 cup of Whipped Cream
Jello Salad
- 6 ounces Berry Blue Jello
- 1 1/4 cup Boiling Water
- 2 cups Blueberry Pie Filling
- 1 cup crushed Pineapple, drained
Topping
- 2 1/2 cups Whipped Cream
- Fresh Strawberries, halved
- Fresh Blueberries
- 1/4 cup Chocolate Chips
Directions
- Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring; mix until evenly moistened; press the mixture into the bottom of a 13x9x2 inch dish; place the crust in the freezer to firm
- Filling: make the whipped cream; in a bowl beat heavy cream until soft peaks form; add powdered sugar and vanilla; continue mixing until really stiff peaks form; measure out 1 cup of beaten whipped cream for cheesecake layer; cover remaining whipped cream and save for topping
- Cheesecake layer: cream together softened cream cheese, powdered sugar, vanilla and softened butter; mix in 1 cup of whipped cream (make sure it is thick for the jello layer on top)
- Fold in diced strawberries; spread the cheesecake over the crust; place in the fridge to set
- Jello salad layer: in a large bowl place 6 ounces of berry blue Jello mix; pour 1 1/4 cup boiling water; stir for a few minutes until the gelatin is dissolved; set aside to cool for 15-20 minutes; stir in crushed pineapple and blueberry pie filling; wait until it is cooled to room temperature and soft set
- Spread blueberry jello layer over chilled cheesecake layer; do not pour warm blueberry jello over cheesecake layer it will melt
- Place in the fridge to chill until jello layer is set
- Top with remaining whipped cream; before serving arrange fresh berries on top; melt white chocolate chips, place in ziplock bag, cut off corner then drizzle over the top of lasagna
- Store in fridge