Ingredients
- Red Velvet Cake Mix: 1 box
- Cream Cheese: 8 ounces, softened
- Powdered Sugar: 1 cup
- Cool Whip: 8 ounces, thawed
- Fresh Strawberries: 1 pint, sliced
- Fresh Blueberries: 1 pint
- Vanilla Extract: 1 teaspoon
- Milk: 1/2 cup
Instructions
- Step 1: Prepare the red velvet cake according to box instructions. Let cool completely, then crumble the cake into a large bowl.
- Step 2: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gradually add the milk until the mixture is light and fluffy.
- Step 3: Gently fold in the thawed Cool Whip into the cream cheese mixture until well combined.
- Step 4: In a 9×13 inch dish, create the first layer with half of the crumbled red velvet cake.
- Step 5: Spread half of the cream cheese mixture evenly over the cake layer. Top with a layer of sliced strawberries and blueberries.
- Step 6: Repeat the layers with the remaining cake crumbs, cream cheese mixture, and berries. Chill in the refrigerator for at least 2 hours before serving.
Notes
- Store leftover Patriotic Lasagna Dessert covered in the refrigerator for up to 3 days, but the fruit may soften slightly over time.
- This dessert is best served chilled, so reheating isn't recommended, but you can let it sit at room temperature for 15 minutes to soften slightly if desired.
- Garnish each serving with an extra dollop of Cool Whip and a sprinkle of fresh berries for a festive presentation.
- For easier slicing, try lining your 9×13 inch dish with parchment paper before assembling the dessert, creating an "overhang" to lift the entire lasagna out!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American