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RECIPE # 4161 STRAWBERRY LASAGNA July 1, 2008

RECIPE # 4161 STRAWBERRY LASAGNA July 1, 2008

CREATED Jul 1, 2008

MICHAEL KING / MONELL'S DINING & CATERING

2 loaf size pound cakes

8 c mashed strawberries

1 c sugar

1 lb cream cheese

2 lg. boxes vanilla instant pudding

8 oz whipping cream

8 oz whole milk

1/2 c powdered sugar

At high speed, blend cream cheese, pudding mix, whipping cream, milk and powdered sugar together until light. Set aside.

Mash strawberry and 1 cup sugar. This will be used for the filling. Reserve 1/2 cup of mixture for the topping. Take reserve mixture and send through a food processor and puree it. This will be used later as the "lasagna sauce" for the top of the dessert. Refrigerate until ready to use.

To assmble:

Slice pound cake loaf in 1/2 inch thick slices, length wise, and line the bottom of a metal or glass 9x13 casserole dish. (I find that metal works better)

Layer with 1/3 of the cream cheese mixture, then a layer of mashed strawberry mixture. Add another layer of sliced pound cake, pudding mixture, and strawberries. Suggest 2 layers of this. Repeat this process and finish with the cream cheese mixture on top. Refrigerate 4-8

To serve:

Cut "lasagna" in 3x3 squares. Take strawberry puree and swirl on the top of dessert to make it look like sauce. Serve and enjoy.