Lasagna Banana Dessert Food

NO-BAKE BANANA SPLIT LASAGNA

Steps:

• Grease a 9x13-inch baking dish with cooking spray. In a medium bowl, stir together graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.
• In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy, then fold in 1 tub Cool Whip. Spread mixture evenly onto crust.
• Top cream layer with even layers of banana, pineapple, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts.
• Refrigerate at least 4 hours or up to overnight.
• Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.

APRIL FOOLS' LASAGNA: BANANA-PUDDING CAKE

Steps:

• Looks like: Lasagna
• Make a box of instant vanilla pudding. Cut a loaf of pound cake into 1/4-inch-thick slices. Arrange half of the slices in a 7-by-11-inch baking dish, then press 20 vanilla wafers into the cake. Make fake tomato sauce: Mix 3/4 cup strawberry jam with 5 crushed Oreo cookies and dollop half of the mixture over the wafers. Sweeten 3/4 cup ricotta cheese with 2 teaspoons sugar; dollop half over the jam. Top with 1 sliced banana and half of the pudding. Repeat with the remaining cake, 20 more wafers, the remaining jam and ricotta mixtures, another sliced banana and the remaining pudding. Top with shaved white chocolate, crushed vanilla wafers and mint; chill.

BANANA PUDDING DREAM DESSERT

Steps:

• Mix the crushed Golden Oreos and butter. Press into the bottom of an 8x8" or 9x9" square pan. Chill 10 minutes.
• Beat cream cheese and sugar in a large bowl until smooth. Stir in 1 cup of the whipped topping until combined, then spread over crust in the pan.
• Add the pudding mix to a large bowl (you can use the same one you used before). Whisk in milk until pudding thickens. Once it has set, spread it over the cream cheese layer.
• Top with remaining whipped topping and some additional crushed Oreos for decoration.
• Optional: add 1-2 sliced bananas in between the cream cheese and pudding layer.
• Chill at least 2 hours before slicing and serving.

LASAGNA BANANA DESSERT

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.

BANANA PUDDING LASAGNA

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.

SUMMERTIME DESSERT LASAGNA

Steps:

• Combine 4 kiwis and 2 tablespoons sugar in a food processor; puree until smooth. Transfer puree to a bowl. Rinse the food processor bowl.
• Combine 2 cups strawberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl. Rinse the food processor bowl.
• Combine 2 cups blackberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl.
• Cut remaining kiwis into 1/4-inch slices. Cut remaining strawberries into 1/8-inch slices. Cut remaining blackberries in half.
• Place 4 graham crackers in a resealable plastic bag; seal. Crush with a rolling pin.
• Mix remaining sugar, ricotta cheese, cream cheese frosting, and banana cream pudding together in a bowl.
• Cover the bottom of a 9x13-inch glass pan with whole graham crackers. Spread 1/3 of the ricotta cheese mixture evenly on top. Cover with kiwi puree and kiwi slices. Lay more whole graham crackers on top. Spread 1/2 of the remaining ricotta cheese mixture over crackers. Cover with strawberry puree and strawberry slices. Repeat layers with blackberry puree and halved blackberries.
• Spread whipped cream over blackberries. Garnish with crushed graham crackers and toasted almonds. Cover tightly with plastic wrap and refrigerate until flavors combine, 5 hours to overnight.

STRAWBERRY LASAGNA DESSERT

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.

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.