Strawberry And Blueberry Lasagna Food

VERY BERRY DESSERT LASAGNA

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 x 2-inch dish, set in the freezer to firm while making next layer.
• In a large heath proof bowl place strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
• Whisk in ¾ cup cold strawberry Greek yogurt until combine, then stir in diced strawberries. Add 2 ¼ cups Cool Whip and mix until combine evenly.
• Pour the mixture over Oreo crust layer and smooth the top. Place in the freezer for 25-30 minutes to set.
• In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, 1 cup powdered sugar and vanilla until smooth. Add 1 ¼ cup Cool Whip and mix to combine.
• Spoon over strawberry layer and gently spread into an even layer. Place in the freezer for 10 minutes to firm.
• In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely.
• In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine.
• Add 2 ¼ cups Cool Whip and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.
• Refrigerate until set, then spread 2 ½ -3 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.
• Garnish with fresh blueberries and diced strawberries before serving.
• Store in the fridge.

STRAWBERRY LASAGNA

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.

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.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 inch dish.
• Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
• In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

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.

STRAWBERRY, BLUEBERRY AND LEMON TRIFLE

Steps:

• For the blueberry lemon curd: In a medium pot, stir the blueberries, lemon juice, granulated sugar and salt to combine, then cook over medium heat, stirring frequently, until the berries break down and the mixture becomes juicy, 5 to 7 minutes. While the mixture heats, whisk together the eggs and egg yolks in a medium bowl.
• When the blueberries are soft and broken down, strain the mixture into the bowl with the eggs, pressing firmly on the solids inside the strainer to release all of the liquid (discard the solids). Whisk the hot liquid well to combine with the eggs, then return it to the pot.
• Place the pot over medium-low heat and cook, whisking constantly, until the mixture begins to thicken, 3 to 5 minutes. Once it starts to thicken, switch to a silicone spatula to help ensure you get into the corners of the pot. Whisk or stir in the butter 1 piece at a time, stirring well after each addition. Remove from the heat.
• Strain the curd into a medium bowl, cover directly with plastic wrap and transfer to the fridge to cool completely (or speed up the process by straining onto a baking sheet and covering directly with plastic wrap).
• For the strawberry sauce: In a medium pot, toss the strawberries and lemon juice together to combine. Cook over medium heat until the mixture starts to become juicy, 1 to 2 minutes. In a medium bowl, whisk the granulated sugar, cornstarch and salt together to combine.
• Sprinkle the sugar mixture over the fruit in the pot and stir well to combine. Continue to stir over medium-low heat until the mixture thickens, 1 to 2 minutes. Transfer to a bowl or storage container and store in the refrigerator to cool completely.
• To assemble the trifle: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Add the powdered sugar and vanilla and whip to stiff peaks.
• To assemble, start with a layer of whipped cream (using about 1/5 of the cream) in the base of a 9-inch trifle dish, then scatter a layer of angel food cake on top (using about 1/4 of the cake). Top the cake with about half of the blueberry lemon curd, using the back of a spoon to help nudge it into an even layer.
• Repeat this step, but this time replace the curd with half of the strawberry mixture.
• Repeat the steps with the whipped cream, blueberry and strawberry layers, continuing to build up layers in the trifle, finishing with a layer of whipped cream. Refrigerate until ready to serve (up to 8 hours).