In a medium bowl, combine the graham cracker crumbs, melted butter, and strawberry jam, mixing until fully combined. Press this mixture firmly into the bottom of a 9x13 inch pan, ensuring it’s an even layer. Place the crust in the refrigerator to firm up for about 30 minutes while you prepare the cheesecake layer.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, approximately 2-3 minutes. Gently fold in the Cool Whip or whipped cream until fully incorporated and light. Spread this cream cheese layer evenly over the chilled graham cracker crust and return the pan to the fridge to set.

In a separate mixing bowl, stir together the blueberry pie filling, well-drained crushed pineapple, and prepared gelatin. Mix until everything is well-blended. Carefully pour this blueberry mixture over the cheesecake layer and place the dish back in the fridge to cool and set for at least 4 hours or overnight for best results.

Once set, remove the No Bake Summer Berry Lasagna from the refrigerator. Top with a generous layer of whipped cream or Cool Whip, followed by fresh strawberries and blueberries. Melt some white chocolate chips and drizzle them over the top. Enjoy!