Summer No Bake Berry Lasagna Dessert Food

NO BAKE BERRY DESSERT LUSH RECIPE

Steps:

• Place cookies in a large resealable gallon size bag. Seal all but 1" of the bag (so air can escape) and crush with a rolling pin.
• Stir cookie crumbs and melted butter with a fork. Press into an 8-inch or 9-inch square pan.
• Add cream cheese, powdered sugar, and vanilla to a large mixing bowl. Mix with a hand mixer until smooth, then mix in one container (8-ounces) of whipped topping. Reserve other container for topping.
• Slice berries as desired.
• Assemble the dessert: spread half the cheesecake mixture on top the crust. Spread half the berries on top. Cover with the remaining cheesecake mixture and top with remaining berries.
• Top the dessert with about half the remaining whipped topping. Crush more cookies and sprinkle on top, if desired. Chill for about an hour before serving.
• Store in refrigerator for 1-2 days.

SUMMER NO BAKE BERRY LASAGNA DESSERT

Steps:

• Mix Graham Crackers Crumbs with Melted Butter, Strawberry Jam, Strawberry Syrup, and Red Food Color. Spread the layer at the base and freeze it for 15-20 minutes
• For this Layer, whip Heavy Cream for 3 minutes at low speed using a handheld mixer. Add the Sugar in parts along with the Vanilla Extract and chopped Cherries. Mix well with a Spatula.Spread the layer and freeze for 15-20 minutes.
• Mix gelatin with chilled water and allow it to bloom for 3 minutes.Meanwhile, mix the Graham Crackers Crumbs with Melted Butter, Blueberry Jam, and Blue Food Color. Also, add the bloomed gelatin and mix well using a handheld mixer.Spread the layer evenly and freeze it for 15-20 minutes.
• The final layer will be that of Whipped Cream. Top with Pitted Cherries and Frozen Blueberries. Drizzle some White Chocolate on top and freeze for 2-3 hours.

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 SUMMER BERRY LASAGNA

Steps:

• For complete instructions, visit the original site at http://omgchocolatedesserts.com/no-bake-summer-berry-lasagna/

NO BAKE SUMMER BERRY LASAGNA

Steps:

• Combine graham cracker crumbs, strawberry jam, melted butter and red food coloring( drop the color directly in melted butter or jam, it will dissolve better).
• Mix until evenly moistened. Press the mixture in the bottom of 13 x 9 x 2 inch dish. Place the crust in the freezer to firm.
• First, make the whipped cream. In a bowl beat chilled heavy cream until soft peaks form. Add powdered sugar and vanilla and continue mixing until really STIFF peaks form. Measure out 1 cup of beaten whipped cream for cheesecake layer. Cover remaining whipped cream and reserve for topping.
• To make cheesecake layer cream together softened cream cheese, powdered sugar, vanilla and softened butter. Mix in 1 cup of whipped cream(do not use soft whipped cream, cheesecake filling have to be thick or it won't hold dense blueberry jello salad layer on top)
• Gently fold in diced strawberries and spread over the crust. Place in the fridge to set.
• To make the blueberry jello salad layer in a large bowl place 6 oz. berry blue Jello gelatin mixture. Pour 1 ¼ cup boiling water and stir for a few minutes until the gelatin dissolved completely. Set aside to cool for 15-20 minutes, then stir in crushed pineapple and blueberry pie filling. Wait until it's cooled to room temperature and soft set, or place in the fridge to speed the process but stir from time to time.
• Spread blueberry jello layer over chilled cheesecake layer. Do not pour warm blueberry jello over cheesecake layer, it will melt it.
• Place in the fridge to chill until jello layer is set completely .
• Top with remaining whipped cream. Before serving arrange fresh berries on top. Melt white chocolate chips, transfer melted chocolate to a ziplock bag, cut off the corner and drizzle over the top of lasagna.
• Store in the fridge.