Vanilla Caramel Cookie Lasagna Recipes

VANILLA CARAMEL COOKIE LASAGNA

Steps:

• This recipe is all about the art of layering and chilling in the fridge so the magic can happen. The magic being that the cookies soften to create a delicious and sinful dessert. I began by spreading Lorna Doone cookies along the bottom of an 8x8 glass dish. Next, a layer of pudding, then cool whip and caramel. Now, I snuck on a layer of crushed Heath Bar candies. For round two, I placed a layer of Chips Ahoy, the rest of the pudding, more cream, caramel. Keep repeating until you reach the top! Top it off with more caramel and chill 6 hours or overnight!

CARAMEL COOKIES

Steps:

• In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

ICE CREAM LASAGNA

Steps:

• Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
• Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
• Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
• Spread half the peanut butter cups over the whipped topping layer.
• Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
• Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
• Freeze the dessert until solidly frozen, 1 to 2 hours.

WHITE CHOCOLATE CHEESECAKE COOKIE LASAGNA

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.
• In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.
• In ungreased 13x9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.