Memorial Day weekend is almost here!  A time to honor and remember all our military men and women who have sacrificed so much so we can live the freedoms of today.

If you'll be hosting a Memorial Day get-together, make sure to impress your guests with these very patriotic & tasty desserts!

No-Bake Summer Berry Lasagna

For Whipped Cream:
1 2/3 cup heavy cream-chilled
1/3 cup powdered sugar
1 teaspoon vanilla
For Red Velvet Crust:
3 cups graham cracker crumbs
¼ cup strawberry jam
½ cup+ 2 tablespoons unsalted butter melted
Red gel food coloring
For Cheesecake Layer:
8 oz. cream cheese-softened
½ cup unsalted butter softened
1 cup powdered sugar
1 teaspoon vanilla
1 cup of whipped cream
2/3 cup diced fresh strawberries
For Blueberry Jello Salad Layer:
2 (3 oz.pckg) berry blue Jello (or other flavors to your taste)
1 1/4 cup boiling water
2 cups blueberry pie filling
1 cup of canned crushed pineapple-drained from juice (if using pineapple chunks, pulse it in a food processor to get fine crushed pieces)
For Topping:
2 ½ cups whipped cream
Fresh strawberries halved
Fresh blueberries
¼ cup chocolate chips
 

Instructions

To make the crust:

1. Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring( drop the color directly in melted butter or jam, it will dissolve better).
2. Mix until evenly moistened. Press the mixture in the bottom of 13 x 9 x 2-inch dish. Place the crust in the freezer to firm.

Filling:

1. First, make the whipped cream. In a bowl beat chilled heavy cream until soft peaks form. Add powdered sugar and vanilla and continue mixing until really STIFF peaks form. Measure out 1 cup of beaten whipped cream for cheesecake layer. Cover remaining whipped cream and reserve for topping.
2. To make cheesecake layer cream together softened cream cheese, powdered sugar, vanilla and softened butter. Mix in 1 cup of whipped cream(do not use soft whipped cream, cheesecake filling have to be thick or it won’t hold dense blueberry jello salad layer on top)
3. Gently fold in diced strawberries and spread over the crust. Place in the fridge to set.
4. To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry pie filling. Wait until it’s cooled to room temperature and soft set, or place in the fridge to speed the process but stir from time to time.
5. Spread blueberry jello layer over chilled cheesecake layer. Do not pour warm blueberry jello over cheesecake layer, it will melt it.
6. Place in the fridge to chill until jello layer is set completely.
7. Top with remaining whipped cream. Before serving  arrange fresh berries on top. Melt white chocolate chips, transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top of lasagna.
8. Store in the fridge.
9. RECIPE COURTESY OF OH MY GOODNESS CHOCOLATE DESSERTS
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11. RED, WHITE AND BLUE DESSERT!
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INGREDIENTS

2 - 8 oz packages cream cheese softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups heavy whipping cream, whipped

2 quarts strawberries, halved, divided

2 quarts blueberries, divided

DIRECTIONS

In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.

Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top. Yield: 18 servings.

RECIPE COURTESY OF TASTE OF HOME

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CRISPY STAR POPS

INGREDIENTS

8 cups miniature marshmallows

6 tablespoons butter, cubed

12 cups Rice Krispies cereal

12 popsicle sticks

1 cup white baking chips

1/2 teaspoon shortening

Red, white and blue sprinkles

DIRECTIONS

In a Dutch oven, heat marshmallows and butter until melted. Remove from the heat; stir in cereal and mix well. Press into a greased 15x10x1-in. baking pan. Cut with a 3-in. star-shaped cookie cutter. Insert a wooden pop stick into the side of each star; place on waxed paper.

In a microwave, melt white chips and shortening; stir until smooth. Spread over stars. Decorate with sprinkles. Yield: 15 pops.

RECIPE COURTESY OF TASTE OF HOME