RED VELVET LASAGNA DESSERT RECIPE
This Red Velvet Lasagna Dessert Recipe is a layered, no bake dessert recipe with a crunchy graham cracker crust, cream cheese layer, red chocolate pudding layer and topped with Cool Whip, chocolate shavings and cherry syrup. This dessert has 4 delicious, velvety layers and uses a 9 x 13 inch pan, making the perfect dessert to bring to a gathering.
Provided by Sara Maniez
Categories Desserts
Time 1h11m
Number Of Ingredients 11
Steps:
- In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
- Using a hand held electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons apple cider vinegar or fresh squeezed lemon juice. Mixture should be even and smooth. Spread evenly on top of the graham cracker crust.
- In a large mixing bowl, whisk the milk and instant chocolate pudding mix until set. Add the red food coloring until desired color is reached. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
- Using an offset spatula, spread thawed whipped topping on top of the pudding layer. Sprinkle with shaved or curled dark chocolate. For serving drizzle with a red cherry (or other fruit) sauce. Optionally, you can freeze the Red Velvet Lasagna overnight for more defined slices (as shown in the photos). Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 106 grams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
LASAGNA BANANA DESSERT
This is a nice pudding cake using bananas, jam, cookies and cheese. I think I got this basic recipe from my cousin Maryanne- - I just revised it a little.
Provided by Pat Duran
Categories Fruit Desserts
Time 25m
Number Of Ingredients 12
Steps:
- 1. Make pudding according to package directions. Cut the loaf of pound cake into the slices. Place 1/2 of the slices in a 7x11-inch baking dish, now press 20 of the vanilla wafers into the cake. --- Make mock tomato sauce: Mix cherry jam with the chocolate sandwich cookies and spread evenly over the cake and wafers. --- Mix together the cheese and sugar and dollop half of mixture over jam mixture Arrange 1 sliced banana and half of the vanilla pudding over cheese layer. Repeat with the remaining cake, wafers, remaining jam mixture and ricotta, and another sliced banana and the remaining pudding. Top with shaved white chocolate, crushed vanilla wafer cookies and sprinkle a little mint over top. Chill overnight or at least 4 hours.
RED VELVET LAYERED DESSERT
Need an interesting new holiday dessert? Treat your taste buds to the deliciously sweet layers of our Red Velvet Layered Dessert tonight. Assemble this Red Velvet Layered Dessert with red velvet cake, COOL WHIP and pudidng. Red and green chocolates make this dessert extra festive!
Provided by My Food and Family
Categories Recipes
Time 4h57m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat first 3 ingredients in large bowl with mixer until blended; press onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Bake 12 min. Cool completely.
- Beat cream cheese and sugar in second large bowl with mixer until blended. Add 1/4 cup milk; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
- Whisk dry pudding mixes and remaining milk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over cream cheese mixture.
- Refrigerate 4 hours. Cover with remaining COOL WHIP, then top with remaining ingredients just before serving.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.5476 g, Sugar 0 g, Protein 4 g
BANANA PUDDING LASAGNA
Going absolutely BANANAS over this Banana Pudding Lasagna.
Number Of Ingredients 13
Steps:
- Make crust: In a medium bowl, stir together Nilla wafers, butter, and salt. Press into the bottom of a small rectangular baking dish. Set aside.
- Make cheesecake filling: In a large bowl, beat cream cheese and sugar until fluffy. Beat in heavy cream and vanilla and until stiff peaks form. Set aside.
- In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 5 minutes until thickened. Fold pudding into cheesecake mixture.
- Pour half the filling into graham cracker crust. Add a layer of sliced bananas and Nilla Wafers, then pour remaining half of filling over top. Add another layer of sliced bananas and Nilla wafers. Refrigerate until cool and set, at least 2 hours and up to overnight covered.
- Top lasagna with cool whip, sprinkle with nilla wafers and top with remaining banana slices. Slice and serve.
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- In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
- Using a hand held electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons apple cider vinegar or fresh squeezed lemon juice. Mixture should be even and smooth. Spread evenly on top of the graham cracker crust.
- In a large mixing bowl, whisk the milk and instant chocolate pudding mix until set. Add the red food coloring until desired color is reached. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
- Using an offset spatula, spread thawed whipped topping on top of the pudding layer. Sprinkle with shaved or curled dark chocolate. For serving drizzle with a red cherry (or other fruit) sauce. Optionally, you can freeze the Red Velvet Lasagna overnight for more defined slices (as shown in the photos). Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.
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- Preheat oven to 350º. In a medium bowl, cream butter and brown sugar. Mix in egg and peppermint extract. Add cake mix and continue to mix until well blended. Press mixture into the bottom of a sprayed 7" x 11" baking dish. Bake for 20 minutes. Allow to cool completely.
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- In a stand mixer with the paddle, cream the butter on medium speed until smooth. Gradually add the sugar and beat until very light and fluffy, 4 to 5 minutes.
- With the mixer on medium speed, add the eggs, one at a time, beating well after each addition. Scrape down the bottom and sides of the bowl and the paddle.
- In a small bowl, whisk together the red food coloring and cocoa powder. With the mixer on low speed, carefully pour the mixture into the batter, mixing until combined.
- In a liquid measuring cup, whisk together the vanilla and buttermilk. Beginning and ending with the dry ingredients, add the dry ingredients to the mixer bowl in three additions, alternating with the buttermilk.
- In a small bowl, stir together the cider vinegar and baking soda. With the mixer on low speed, carefully add the cider vinegar and baking soda mixture to the batter and combine well.
- Scrape the batter for the red velvet cake into the prepared pan. Bake for 40 to 45 minutes, or until the top springs back when touched and a cake tester inserted in the center of the cake comes out clean.
- Let the cake cool in the pan for at least 30 minutes. Transfer the cake to a cooling rack to cool completely. Note: The cake can be made ahead, and wrapped in plastic wrap for up to 3 days.
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- Preheat oven to 350 degrees. With a hand mixer in a large bowl, mix together the butter and brown sugar until smooth. Add in the vanilla and bananas, mix until combined. Add in the eggs one at a time. Last, add in the sour cream until everything is well combined.
- In a separate bowl, mix together the flour, baking soda, salt and cocoa powder. Slowly fold this into the wet mixture until there are no lumps, saving about 1 tablespoon of the dried mix. Add the food coloring into the batter and mix well. Toss the chocolate chips in the remaining dry ingredients and fold them into the batter.
- Spoon mixture into an 8x5 prepared loaf pan. Bake for 60-65 minutes until a toothpick inserted comes out clean. Let cool on a wired rack for 20 minutes, take out of loaf pan and set bread directly on the rack to cool completely.
- While the bread is cooling, make the icing by creaming the cream cheese in a medium-sized bowl with a hand or stand mixer. Add in the powdered sugar a little at a time, add in the milk and vanilla until smooth and fluffy, about 2 minutes.
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