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Fruit Dessert “Lasagna”

Fruit Dessert “Lasagna” is a no-bake dessert made with layers of Red, White, and Blue! Fresh strawberries set in a sweet gelatin, with custardy ricotta cream, and fresh blueberries make it perfect for any patriotic holiday.

Prep Time: 25 minutes

Refrigeration Time: 30 minutes *Can make up to 2 days ahead

Serves: Party Size

Yield: 9 x 13 baking dish



Fruit Layer:

  • 1 cups boiling water
  • 4 (.25-ounce) envelopes Knox gelatin
  • 1 ½ cups raspberry jam
  • 1 (12-ounce) container frozen lemonade concentrate
  • ½ teaspoon pumpkin pie seasoning
  • ¼ teaspoon red food coloring, as desired
  • 2 (16-ounces) package strawberries and/or raspberries, cleaned and sliced

Ricotta Cream Layer:

  • 2 ¼ cups Frigo® Whole Milk Ricotta
  • 1 cup whole milk
  • 1 package (8-ounces) cream cheese, room temperature
  • 2 (3.4-ounces) package instant French vanilla pudding
  • 1 (16-ounces) package blueberries and/or blackberries, cleaned
  • 1 cup white chocolate chip, optional


Prepare a 9-inch x 13-inch baking dish by coating with cooking spray.

Make “Lasagna” Layer:  Add Graham crackers, butter, and sugar to a food processor fitted with a blade and pulse until mixture is a wet sand consistency.

Press half of the mixture into the bottom of the prepared baking dish. Press hard with the bottom of a cup to compact. Place in refrigerator to chill while making the other layers.

Rinse the graham crackers from the food processor and fit with the blade.  

Make the Fruit Layer:  Mix together boiling water and Knox gelatin.  In food processor pulse together the jam and frozen lemonade concentrate until smooth.  Then add the boiling water and Knox gelatin, and pumpkin pie seasoning and blend for 30 seconds.  Adjust coloring by slowly blending in red food coloring to the desired hue.  Finally, add sliced strawberries and/or raspberries and pulse until just mixed and the fruit is still in big slices.  

Pour this layer over the Graham cracker base and then carefully top with the remaining Graham cracker mixture being sure to carefully tamp down the layer with the bottom of a cup and immediately put back into the refrigerator.

Rinse the food processor and fit with the blade.

Make the Ricotta Cream Layer:  Pulse together Frigo® Whole Milk Ricotta with whole milk, cream cheese, and French vanilla pudding until smooth.

Remove the baking dish from the refrigerator and finish assembling by carefully spreading the pudding layer over the Graham cracker layer with a pastry knife or rubber spatula.

To finish, garnish with blueberries and/or blackberries and, if desired, sprinkle with white chocolate chips.

Wrap with plastic wrap and chill in the refrigerator for at least 30 minutes, or for up to two days in advance.

May be served chilled or at room temperature.  Enjoy!

Note:  If you do not have a food processor you can use a blender.