Cherry Dessert Lasagna Food

BERRY DESSERT LASAGNA

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.

NO BAKE CHERRY CHEESECAKE LASAGNA RECIPE - (4/5)

Steps:

• Line a loaf pan with Nilla Wafers across bottom. In a mixer beat cream cheese and sugar. When smooth, beat in cool whip. Spread half the cheesecake mixture over the cookies gently. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix. Pour on the Cherry Pie Filling. Park in fridge overnight and serve with some whipped cream!

NO-BAKE CHERRY CHEESECAKE LASAGNA RECIPE

Steps:

• In a good processor, pulse the graham crackers until fine crumbs are made.
• Once crumbs, add in the melted butter and pulse to combine.
• Pour all but 2 tablespoons of the crumb mixture into the bottom of a springform pan and press evenly. Cover and refrigerate for 15 minutes.
• In a large bowl, beat together the cream cheese with the 1/2 cup sugar then set aside.
• Using a separate bowl, beat the heavy cream, 3 tablespoons sugar, and vanilla until soft peaks form.
• Mix together the cream cheese and whipped cream mixtures until well combined.
• Divide this mixture into 2 equal portions.
• Pour 1/2 of the cream cheese mixture into the springform pan over the crust.
• Then, pour the cherry pie filling over the cheesecake and spread it into an even layer.
• Add the remaining cream cheese mixture over the pie filling and spread evenly.
• Sprinkle with the reserved cookie crumbs and add fresh cherries if desired.
• Cover and refrigerate for at least 3 hours up to overnight before serving.