Preparation Steps

• In a large bowl, whisk together milk and vanilla pudding mix for 2 minutes until slightly thickened. Set aside to rest for 5 minutes.
• In a separate bowl, use an electric mixer to beat 2 cups of heavy whipping cream until soft peaks form. Add 0.5 cup powdered sugar gradually and continue beating until stiff peaks form. Set aside.
• Fold in half of the whipped cream into the pudding mixture to make a smooth creamy layer.
• In a 9x13 inch baking dish, spread a thin layer of crushed vanilla wafer cookies (about 1.5 cups).
• Spread half of the pudding mixture over the crushed cookies.
• On a plate, spread the raspberry jam to warm for 30 seconds. Then spread half of it (2 oz) over the pudding layer.
• Add a layer of half the sliced strawberries and blueberries.
• Repeat the layers: more crushed cookies, remaining pudding mixture, remaining jam, and remaining berries.
• Beat the remaining 0.5 cup heavy cream with the remaining 1 cup powdered sugar until stiff peaks form, then spread or pipe as frosting on top of the lasagna.
• Garnish with additional berries and a sprinkle of crushed vanilla wafers.
• Chill in the refrigerator for at least 4 hours, or overnight, to set before serving.