VERY BERRY DESSERT LASAGNA
Very Berry Dessert Lasagna is easy, no bake summer dessert recipe with fresh strawberries and blueberries.
Provided by Vera Z.
Categories Dessert
Time 5h
Number Of Ingredients 21
Steps:
- To make the crust ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
- In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 x 2-inch dish, set in the freezer to firm while making next layer.
- In a large heath proof bowl place strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
- Whisk in ¾ cup cold strawberry Greek yogurt until combine, then stir in diced strawberries. Add 2 ¼ cups Cool Whip and mix until combine evenly.
- Pour the mixture over Oreo crust layer and smooth the top. Place in the freezer for 25-30 minutes to set.
- In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, 1 cup powdered sugar and vanilla until smooth. Add 1 ¼ cup Cool Whip and mix to combine.
- Spoon over strawberry layer and gently spread into an even layer. Place in the freezer for 10 minutes to firm.
- In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely.
- In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine.
- Add 2 ¼ cups Cool Whip and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.
- Refrigerate until set, then spread 2 ½ -3 cups whipped cream on top.
- To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top. Refrigerate for 2 more hours before serving, or overnight.
- Garnish with fresh blueberries and diced strawberries before serving.
- Store in the fridge.
BERRY DESSERT LASAGNA
Despite the fanciful name, this chilled trifle makes for an easy dessert with bright, crowd-pleasing flavors. Using frozen cakes makes them easier to slice into "noodles."
Provided by Food Network Kitchen
Categories dessert
Time 6h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
- Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
- Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles." Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.
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