Red White and Blue Dessert Lasagna with Berry Layers

Make this dessert lasagna ahead of time for a party. Cut the lasagna into 12 rectangles straight from the pan for easy serving from a 9-by-13-inch glass baking dish. The lasagna includes a black cookie crust and other layers of strawberries and blueberries and cold whipped topping and crumb toppings that are easy to eat with a fork.

I prepare the cookie crust in a food processor. I process the cookies until they are like fine gravel. I add melted butter and continue to process the cookie crust until it is like wet sand. I pack the crust into the pan using a measuring cup. I freeze the crust for 15 minutes before adding other ingredients. The flat layer of cookie crust keeps the cream cheese layer flat.

Beat the cream cheese mixture thoroughly. Use an offset spatula to spread the mixture evenly to the edges of the pan. To make the red layer, simmer the strawberry purée over medium heat for 5-8 minutes. Remove the purée from heat when it changes from pink to a translucent red.

The blueberries make the deeper blue layer. Swirls of whipped cream are piped on top. I like to leave the blueberries unstrained for an unrefined look and don't mind bits of fruit, other people may strain the blueberries through a sieve to create a smoother topping. To avoid bits of blueberries in the whipped cream layer, use a sharp knife dipped in hot water and wiped clean between cuts.