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This Red White and Blue Lush is my favorite summer dessert! This Patriotic no-bake dessert is a cookie crust topped with creamy white, cherry red, and blue raspberry layers topped with whipped cream and sprinkles.
Patriotic Lush
This delicious treat is so festive and patriotic! It is certainly a crowd-pleaser and great for picnics, parties, and summer celebrations. You can use some of the fun ways below to decorate and make this no bake dessert even more eye-popping.
If you a good lush no bake dessert, you will also love our Pistachio Lush Dessert, Orange Creamsicle Lush and Pina Colada Lush desserts.
Key Ingredients You’ll Need
- Oreos: I use vanilla Oreos combined with butter to make the crust.
- Jello: I like to use cherry jello for the red layer and blue raspberry jello for the blue layer along with boiling water to dissolve the mix.
- Instant Pudding: This will be combined with cold milk to make the white layer.
- Whipped topping: I combine cream cheese and powdered sugar to make the whipped topping and add sprinkles on top.
How To Make Red White and Blue Lush
- Making the cookie base. Add the cookies to the food processor and pulse into crumbs. In a large bowl, add the cookies and melted butter and combine. Press the prepared mixture into the bottom of a 9×13-inch baking dish.
- Prepare the fillings. Add the cherry jello into a small bowl and combine with 1/3 cup of hot water and combine using a whisk until dissolved. Repeat with the blue raspberry jello. Add the pudding mix and milk into a medium bowl and combine. Put half of the pudding mixture into the cherry jello and combine with a whisk. Repeat with the blue jello. Add the cream cheese and powdered sugar into a large bowl and combine until smooth. Fold in the whipped topping and combine.
- Assemble the dessert. Spread the mixture onto the prepared cookie crust. Top with the red layer, then the blue layer. Top with the remaining whipped topping and add sprinkles. Place in the refrigerator to chill for 4 hours. Serve and enjoy!
Ways To Decorate Red White and Blue Lush?
There are a few ways you can decorate this dessert. I love to keep it light since it is often served during hot summer months. I love using my homemade whipped cream on top along with things like red, white and blue sprinkles, fresh fruit (strawberries, blueberries, raspberries, etc), nonpareils, and chocolate shavings, etc. You can feel free to add cake toppers or sparklers that are 4th of July festive as well.
Tips & Tricks
- Place leftovers in the fridge for up to 4 days.
- To make slicing the dessert easier, I recommend placing in the freezer.
- Feel free to make this dessert ahead of time.
- Serve in a clear glass dish for a stunning display.
- To make sure the layers don’t mix, you can pop the dessert in the fridge between the layers.
More Red White and Blue Recipes:
- Red White and Blue Cheesecake Salad
- Red White and Blue Margaritas
- Patriotic Blondies
- Red White And Blue Cookies
- 4th of July Poke Cake
Red White and Blue Lush
This Red White and Blue Lush is my favorite summer dessert! This no-bake dessert is a cookie crust topped with creamy white, cherry red, and blue raspberry layers topped with whipped cream and sprinkles.
Servings: 12 slices
Ingredients
- 36 Oreo cookies vanilla
- 6 Tbsp butter melted
- 3 oz. cherry Jello
- 3 oz blue raspberry Jello
- 2/3 cup water boiling, divided
- 2 boxes vanilla instant pudding 3.4 oz. size boxes
- 2 ½ cups milk cold
- 8 oz. cream cheese , softened
- 1 cup powdered sugar
- 16 oz. whipped topping
- sprinkles Red White, and Blue for garnish
Instructions
- In your food processor crush all the cookies into crumbs. Place the cookies into a large bowl and add the melted butter. Stir until well blended. Press the cookie crumbs into the bottom of a 9×13 glass baking dish.
- Next, prepare the fillings. In a small bowl, place the cherry gelatin, and add ⅓ cup boiling water. Whisk together until combined and most of the gelatin is dissolved. Repeat with the blue gelatin.
- In a medium bowl, whisk together the dry pudding mixes and milk until combined. Whisk half the pudding mixture into the cherry gelatin and half the pudding mixture into the blue gelatin. In a large bowl using an electric mixer combine the cream cheese and powdered sugar until smooth. Fold in 1 container of whipped topping. Spread over cookie crust.
- Spread the red layer on top of that and the blue layer on top of the red, carefully so you don’t mix them. Use the rest of the whipped topping to top the gelatin layer. Garnish sprinkles. Refrigerate for at least 4 hours. Serve!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 12g | Calories: 500kcal | Carbohydrates: 76g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 459mg | Potassium: 232mg | Fiber: 1g | Sugar: 59g | Vitamin A: 578IU | Calcium: 133mg | Iron: 4mg
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