STRAWBERRY LASAGNA
Strawberry Lasagna is a layered no-bake dessert with four distinct layers: cookie crust, cheesecake cream, strawberry cream, and whipped cream.
Provided by Jillian
Categories Dessert
Time 7h20m
Number Of Ingredients 13
Steps:
- Place the cookies in a food processor and pulse until the cookies become fine crumbs.
- Add cookie crumbs to a large bowl along with melted butter.
- Mix until crumbs are moistened with butter.
- Pour crumbs into an ungreased 9x13-inch pan and cress into an even layer along the bottom of the pan.
- Chill for 30 minutes.
- In a large bowl, add cream cheese and sugar. Beat with a handheld mixer on medium speed until smooth, about 1-2 minutes.
- Fold in 1 (8 oz) container of Cool Whip.
- Spread mixture over chilled crust. Chill for 30 minutes.
- In a large bowl, whisk together strawberry Jello and boiling water until the Jello is dissolved, about 1-2 minutes.
- Pour the ice-cold water (including the ice) into the Jello mixture.
- Whisk until combined, and the Jello has thickened.
- Remove any remaining ice chunks.
- Fold in 1 (8 oz) container Cool Whip.
- Fold in chopped strawberries.
- Place the bowl in the refrigerator to chill and thicken for 30 minutes.
- Spread the strawberry layer over the cream cheese layer.
- Chill for 15-30 minutes or until this layer is firm and completely set.
- Spread the remaining container of Cool Whip over the strawberry layer.
- Garnish with strawberries, golden Oreo crumbs, and white chocolate curls if desired.
- Chill for at least 4 hours or overnight.
- Slice into 4 rows of 8. Serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 43 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 38 mg, Sodium 170 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 slice
STRAWBERRY DESSERT LASAGNA
Strawberry lasagna has delicious layers of cookies, strawberries and the best cream cheese mixture. Each bite is so decadent and heavenly.
Provided by Desserts on a Dime
Categories Dessert
Time 7h20m
Number Of Ingredients 15
Steps:
- Crust:
- Crush cookies in food processor into fine crumbs
- Add to large bowl
- Melt butter in microwave safe bowl
- Add to cookie crumbs and mix well
- Press into 13x9 glass dish
- Place in refrigerator to chill at least 30 minutes
- First Layer:
- Cream together softened cream cheese and sugar until smooth
- Stir in 1 (8 oz) container whipped topping until smooth
- Spread over crust
- Place in refrigerator to chill at least 30 minutes
- Second Layer:
- In a large bowl, stir boiling water into gelatin for at least 2 minutes until gelatin is completely dissolved
- Add ice cubes to cold water to make 1 cup, stir into gelatin mixture
- Stir until gelatin is thickened and remove any unmelted ice cubes if necessary
- Fold in 1 (8 oz) container whipped topping until completely smooth
- Stir in chopped strawberries
- Place bowl in refrigerator for 20-30 minutes to thicken
- Spread over cream cheese layer
- Place in refrigerator to chill at least 15 minutes or until completely set and firm
- Last Layer:
- Spread remaining whipped topping over strawberry layer
- Garnish if desired
- Place in refrigerator until ready to serve at least 4 hours
Nutrition Facts : Calories 220 kcal, Carbohydrate 28 g, Protein 2 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 127 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
NO BAKE STRAWBERRY JELLO LASAGNA RECIPE - (3.9/5)
Provided by á-11135
Number Of Ingredients 17
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 inch dish, set in the freezer to firm while making cheesecake layer. In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Using a rubber spatula, gently fold in diced strawberries and spread the mixture over chilled crust. Place in the fridge. In a large bowl place strawberry Jello, add ½ cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combine. Add 4 cups whipped cream and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top. Refrigerate for 2-3 hours until set. Spread 2 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. Store in the fridge.
STRAWBERRY LASAGNA DESSERT
Posting as a request for a strawberry pan dessert.Have had this recipe for awhile, just waiting for strawberry season to try it! Found elsewhere on the internet. Apparently the kirsch can be successfully replaced with apple juice. Cook time listed is for chilling.
Provided by Rhonda J
Categories Dessert
Time 4h30m
Yield 1 9x13 inch pan, 10 serving(s)
Number Of Ingredients 9
Steps:
- Beat the cream cheese, pudding mix, icing sugar and milk in a mixer bowl at high speed until smooth.
- Combine the strawberries, kirsch and sugar in a medium bowl, mixing well.
- Remove 1 cup of the strawberry mixture.
- Puree in a food processor and reserve.
- Slice the pound cake into 1/2 inch slices.
- Line a 9x13 inch dish with a layer of cake.
- Layer 1/3 of the cream cheese mix, 1/3 of the strawberry mixture, remaining cake slices in prepared dish.
- Layer half the remaining cream cheese mix, half the remaining strawberry mixture, remaining cake and remaining cream cheese mixture.
- Swirl the remaining strawberry mixture over top.
- Chill for 4-8 hours.
- Beat whipping cream in small mixer bowl until stiff peaks form.
- Cut the dessert into 3 inch squares to serve.
- Top with reserved strawberry puree and whipped cream.
STRAWBERRY AND BLUEBERRY LASAGNA
This recipe suggests a dessert version of lasagna and guidance on how to cook the filling. You can follow how you normally bake a lasagna. This works great as a dessert or for people who aren't a fan of cakes for their birthday. Serve with chocolate-hazelnut spread if desired.
Provided by geekychef01
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 1h23m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray a 7x9-inch baking pan with cooking spray.
- Combine strawberries, 1 cup white sugar, blueberries, and 1 tablespoon water in a saucepan over low heat; cook and stir until mixture is syrupy but berries are still intact, 5 to 10 minutes. Stir in red wine slowly. Add lemon juice; cook until flavors combine, about 5 minutes. Remove from heat and let cool, about 10 minutes.
- Pour remaining 1/2 cup sugar into a large pot of water; bring to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Spread 1/3 of the berry mixture in the bottom of the prepared pan. Cover with noodles. Dust noodles with confectioners' sugar. Repeat layers with remaining berry mixture, noodles, and confectioners' sugar. Cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 20 minutes. Uncover and continue baking until noodles are tender, about 10 minutes. Dust with confectioners' sugar. Let cool, about 10 minutes. Cut into slices.
Nutrition Facts : Calories 325.9 calories, Carbohydrate 77.3 g, Fat 1 g, Fiber 3 g, Protein 4.4 g, SaturatedFat 0.2 g, Sodium 92.5 mg, Sugar 52.7 g
MONELL'S STRAWBERRY LASAGNA
Strawberry Lasagna hails from a restaurant in Nashville, Tenn. It's absolutely delightful, made of layers of pound cake, a cream cheese filling, strawberries soaked in kirsch and strawberry sauce.
Provided by -Mary-
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- I usedSara Lee'spound cakes available in the freezer section. Any pound cake will do, but this one was dense, so it was easier to slice.
- In the bowl of an electric mixer, blend cream cheese, pudding mix, cream, milk and confectioners' sugar on high speed until light and fluffy.
- In a large bowl, mash the strawberries with the kirsch and granulated sugar. Most of the strawberry mixture will be used for the filling. For the topping, puree ½ cup of the strawberry mixture in a food processor. This will be used later as the lasagna sauce for the top of the dessert. Refrigerate until ready to use.
- To assemble, slice the pound cake loaves lengthwise using a serrated knife or bread knife, into ½-inch slices. Line the bottom of a metal or glass 13-by-9-inch baking dish with a layer of sliced pound cake. Layer with half the cream cheese mixture, then a layer of strawberry mixture. Layer again with cake, cream cheese and strawberries. Repeat until you've used all of the ingredients.
- To serve, cut the lasagna into 3-inch squares. Swirl the reserved strawberry topping on top of the dessert to make it look like sauce.
Nutrition Facts : Calories 384.9, Fat 20.9, SaturatedFat 11.6, Cholesterol 65.5, Sodium 197.3, Carbohydrate 47.3, Fiber 2.9, Sugar 42.7, Protein 5.3
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NO-BAKE STRAWBERRY LASAGNA - I HEART NAPTIME
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5/5 (4)Calories 226 per servingCategory Dessert
- Crush Oreo's in a food processor or in a zip top bag with a rolling pin. Add melted butter and mix until combined. Press mixture into the bottom of a 9x13" dish and place in the freezer or refrigerator for 5 minutes.
- In a medium-sized bowl, whip the cream cheese until fluffy. Add in powdered sugar. Mix until combined. Then add in 8 ounces of cool whip. Add in milk if needed to thin. Then spread the mixture lightly over the crust. Layer half of the sliced strawberries on top. Place in the freezer or refrigerator for another 5 to 10 minutes.
- In a separate bowl, combine the gelatin and hot water. Whisk together until the sugar is dissolved. Then add the cold water. Allow to slightly cool on the counter for 5 to 10 minutes (don't let it set). Then whisk in 8 ounces of cool whip.
- Spread over the top of the cream cheese layer. Place back in the freezer or refrigerator for 20 minutes to allow jello to set.
STRAWBERRY LASAGNA - AMANDA'S COOKIN' - ONE PAN DESSERTS
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Ratings 12Calories 353 per servingCategory Dessert
- To a large food processor add the graham crackers and pulse until a fine crumb. Add the melted butter to the food processor while at low speed.
- Once combined, pour the contents into a 9x13 casserole dish and press to form an even layer. Place into the freezer while you assemble the other ingredients to firm up.
- In a large bowl, whip the softened cream cheese with the powdered sugar. Fold in one container of cool whip. Spread into an even layer on top of the graham cracker crust and refrigerate for 30 minutes.
- In another large bowl dissolve the Jello powder with boiling hot water. As it begins to cool (bowl should get close to room temperature), add the cold water.* Once cooled on the counter (not in the refrigerator as you do not want the Jello to setup) and slightly thickened (about 5-10 minutes), fold with a container of cool whip. Add 3 cups of chopped strawberries, reserving about a cup for the garnish on top.** Spread into an even layer on top of the cheesecake layer. Return to the refrigerator to cool for another 30-45 minutes.
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