Strawberry Lasagna Recipes

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 inch dish, set in the freezer to firm while making cheesecake layer. In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese and 1 cup powdered sugar until smooth and creamy. Add 1 ¼ cup whipped cream and mix to combine. Using a rubber spatula, gently fold in diced strawberries and spread the mixture over chilled crust. Place in the fridge. In a large bowl place strawberry Jello, add ½ cup boiling water and stir to dissolve completely. Whisk in 1 cup strawberry Greek yogurt until combine. Add 4 cups whipped cream and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top. Refrigerate for 2-3 hours until set. Spread 2 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. Store in the fridge.

Steps:

• Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Pour into a separate bowl and set aside.
• Whip heavy cream, using the whisk attachment of a mixer, until you have soft peaks. Add powdered sugar and vanilla. Whip until stiff peaks.
• Fold whipped cream into cream cheese mixture.
• Place a single layer of graham crackers into the bottom of a 13x9-inch baking dish. Spread 1/2 of the whipped cream mixture over the crackers. Add 1/2 the strawberries. Repeat with another layer of crackers and the remaining cream and strawberries.
• Place in fridge for 4-5 hours before serving.
• NOTE: If strawberries are not very juicy, mix them with 1/4 cup sugar and let stand for 20 minutes before using.

Steps:

• 1. Crush Oreos in the blender or a food processor. Add in melted butter. Form into crust in your pie pan and freeze.
• 2. Cream together 1/2 cup of softened butter, cream cheese, and 1 cup powdered sugar until smooth and creamy.
• 3. Add 1 1/4 cup of cool whip, combine.
• 4. Fold in chopped strawberries
• 5. Spread mixture over the crust and place it in the refrigerator.
• 6. Put jello in a large bowl, add 1/2 cup boiling water and stir until completely dissolved.
• 7. Whisk in strawberry yogurt then add in the remaining whip cream. Mix to combine.
• 8. Poor jello mixture over the cream cheese layer.
• 9. Refrigerate 2 to 3 hours until completely set.

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.

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.