RECIPE # 4161 STRAWBERRY LASAGNA July 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.
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
Cut "lasagna" in 3x3 squares. Take strawberry puree and swirl on the top of dessert to make it look like sauce. Serve and enjoy.