Strawberry Lasagna Recipe

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No-Bake Strawberry Lasagna makes a wonderful spring and summer sweet and may feed an outsized crowd. Layers of cake, a creamy cheese mixture, and recent strawberries build this no-bake Strawberry Lasagna a crowd entertainer. it's made up of ready cake from the shop (I obtain frozen pound cake and dethaw it), a creamy cheese and pudding mixture, and recent strawberries sugary and seasoned with a  sugar and brandy. a touch hot-fudge sauce may be drizzled on prime if you would like a little chocolate.


Strawberry Lasagna could be a very little like strawberry baking-powder biscuit created during a 9X13-inch pan and it's the proper build ahead sweet for spring and summer picnics and potlucks. we tend to are right within the middle of strawberry season in South geographic area and juicy, ripe strawberries are plentiful. we've a couple of strawberry farms in our space therefore it might look like a criminal offense to not try to eat them each day whereas they're at their prime. This Strawberry Lasagna is that the excellent thanks to showcase them.

Strawberry Lasagna Recipe

Ingredients

  • 2 (8-ounce) packages cream cheese, softened
  • 2 (5.1-ounce) large packages instant vanilla pudding mix
  • 2 cups half-and-half
  • 1/2 cup confectioners sugar
  • 5 cups mashed fresh strawberries
  • 1/4 cup kirsch
  • 1/2 cup granulated sugar
  • 2 pound loaf-size cakes
  • 1 (16-ounce) container whipped topping
  • Fudge sauce

Instructions

  1. Using an electric mixer, beat together cream cheese, pudding mix, half-and-half, and confectioners' sugar until light and fluffy. If mixture seems too thick, add a little more half-and-half.
  2. In a large bowl, mash together the strawberries with the kirsch and granulated sugar. Set aside 1 cup of the mixture to use to drizzle on top.
  3. Slice the pound cakes lengthwise into 1/2-inch slices and line the bottom of a 13X9-inch baking dish with 1/2 of the pound cake.
  4. Spread 1/2 of cream cheese mixture on top. Pour strawberry mixture on top of cream cheese.
  5. Layer remaining pound cake on top of strawberries. Spread remaining cream cheese mixture on top.
  6. Top cream cheese mixture with whipped topping.
  7. Puree the 1/2 cup of strawberry mixture that was set aside in a bender.
  8. Drizzle strawberry sauce on top. Refrigerate until ready to serve.
  9. To serve, cut into squares and drizzle with fudge sauce.

Adapted from HERE

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