If you’re looking for that perfect 4th of July dessert, I’ve got one that will be a big hit. This is the best Patriotic Dessert Lasagna recipe and you won’t be bringing back any leftovers. Everyone loves the flavors that combine after refrigeration, so it’s ready by the time you serve it.

It’s a great option for a party because it makes such a large tray (like a casserole). You can serve each party guest a square serving of the dessert lasagna. People like the recipe because it’s a light dessert that doesn’t leave you feeling stuffed.

This year, I’m planning to make this lasagna alongside my keto-friendly chicken thighs and mayo-free coleslaw. It’ll be the star of my 4th of July dessert table. If you want easy clean-up, make it in these neat patriotic disposable casserole pans.

You’ll be able to enjoy dessert, clean up quickly and watch the fireworks with your family and friends.

The Best Patriotic Dessert Lasagna Recipe

Line the bottom of an 8×8 inch pan with Nilla wafers.

Mix together cream cheese, 2 tablespoons milk, powdered sugar, vanilla and 1 cup of whipped topping. Spread this layer out carefully over the Nilla wafers. It helps to dump around the outside and spread inward.

Top cream cheese layer with chopped strawberries.

In a medium bowl, mix together milk with pudding mix and another cup whipped topping until smooth. Spread this out over the strawberries and then top the pudding layer with blueberries.

Next, add the remaining whipped topping to the top of the lasagna. Finish the dessert off with sprinkles – anything patriotic will do.

Chill for 4 hours or overnight before serving. Slice carefully with a knife and remove with a spatula. Keep chilled while serving or place back in fridge immediately after serving.

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Yield: 12 Servings

The Best Patriotic Dessert Lasagna Recipe

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Layers of luscious light cake are topped with blue and red berries, and a white whipped topping. This patriotic dessert lasagna is sure to be a hit at your 4th of July gathering.

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Layer 1

• * Nilla wafers to line 8x8 pan

Layer 2

• * 2 (8-ounce) packages cream cheese
• * 2 tablespoons milk
• * 1 cup whipped cream
• * ¼ cup powdered sugar
• * 1 teaspoon vanilla

Layer 3

• * 1 quart strawberries, chopped

Layer 4

• * 3.4 ounce vanilla instant pudding mix
• * 1 ½ cups milk
• * 1 cup whipped cream

Layer 5

• * 1 cup blueberries

Layer 6

• * 8 ounce container whipped topping, thawed
• * Red, white and blue sprinkles

Instructions

1. Line the bottom of an 8x8 inch pan with Nilla wafers.
2. Mix together cream cheese, 2 tablespoons milk, powdered sugar, vanilla and 1 cup of whipped topping. Spread this layer out carefully over the Nilla wafers.
3. Top cream cheese layer with chopped strawberries.
4. In a medium bowl, mix together milk with pudding mix and another cup whipped topping until smooth. Spread this out over the strawberries and then top the pudding layer with blueberries.
5. Next, add the remaining whipped topping to the top of the lasagna.
   Finish the dessert off with sprinkles.
6. Chill for 4 hours or overnight before serving.

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