Monells Strawberry Lasagna Recipes

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.

MONELL'S STRAWBERRY LASAGNA

Steps:

• I usedSara Lee'spound cakes available in the freezer section. Any pound cake will do, but this one was dense, so it was easier to slice.
• In the bowl of an electric mixer, blend cream cheese, pudding mix, cream, milk and confectioners' sugar on high speed until light and fluffy.
• In a large bowl, mash the strawberries with the kirsch and granulated sugar. Most of the strawberry mixture will be used for the filling. For the topping, puree ½ cup of the strawberry mixture in a food processor. This will be used later as the lasagna sauce for the top of the dessert. Refrigerate until ready to use.
• To assemble, slice the pound cake loaves lengthwise using a serrated knife or bread knife, into ½-inch slices. Line the bottom of a metal or glass 13-by-9-inch baking dish with a layer of sliced pound cake. Layer with half the cream cheese mixture, then a layer of strawberry mixture. Layer again with cake, cream cheese and strawberries. Repeat until you've used all of the ingredients.
• To serve, cut the lasagna into 3-inch squares. Swirl the reserved strawberry topping on top of the dessert to make it look like sauce.