Best 6 Dessert Lasagna Recipes

SUMMERTIME DESSERT LASAGNA

Steps:

• Combine 4 kiwis and 2 tablespoons sugar in a food processor; puree until smooth. Transfer puree to a bowl. Rinse the food processor bowl.
• Combine 2 cups strawberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl. Rinse the food processor bowl.
• Combine 2 cups blackberries and 2 tablespoons sugar in the food processor; puree until smooth. Strain puree into a bowl.
• Cut remaining kiwis into 1/4-inch slices. Cut remaining strawberries into 1/8-inch slices. Cut remaining blackberries in half.
• Place 4 graham crackers in a resealable plastic bag; seal. Crush with a rolling pin.
• Mix remaining sugar, ricotta cheese, cream cheese frosting, and banana cream pudding together in a bowl.
• Cover the bottom of a 9x13-inch glass pan with whole graham crackers. Spread 1/3 of the ricotta cheese mixture evenly on top. Cover with kiwi puree and kiwi slices. Lay more whole graham crackers on top. Spread 1/2 of the remaining ricotta cheese mixture over crackers. Cover with strawberry puree and strawberry slices. Repeat layers with blackberry puree and halved blackberries.
• Spread whipped cream over blackberries. Garnish with crushed graham crackers and toasted almonds. Cover tightly with plastic wrap and refrigerate until flavors combine, 5 hours to overnight.

STRAWBERRY LASAGNA DESSERT

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.

CHERRY DESSERT LASAGNA

Steps:

• Preheat oven to 350°. Mix first 5 ingredients. Spread half of the pie filling into a greased 8-in. square baking dish. Place 2 noodles on top, cutting to fit into baking dish. Layer with half of the ricotta cheese mixture and the remaining noodles. Top with remaining cheese mixture and pie filling., For topping, mix brown sugar, flour, oats and cinnamon; cut in butter until crumbly. Stir in almonds. Sprinkle over top. Bake, uncovered, until bubbly, 45-50 minutes. Let stand 30-45 minutes before serving.

DESSERT LASAGNA

Steps:

• Spread a thin layer of whipped cream on the bottom of a 8 by 10 pan.
• Place soup crackers on top evenly, covering as much as possible.
• Next spread vanilla pudding on the crackers.
• Repeat step 2.
• Spread whipped cream on crackers.
• Repeat steps 2 thru 6 until you have no pudding or whipped cream left. End with a layer of crackers ontop.
• Spread pie filling on top.
• Cover and place in fridge for about 24 hours so that the whole thing becomes soft. Enjoy!

DESSERT LASAGNA

Steps:

• 1. In a large bowl combine cream cheese, heavy cream and eggs and combine with mixer till smooth.
• 2. Spray a 9x9 baking dish with non-stick cooking spray and line with pie dough, top with 1/2 cream cheese mix, top that with 1/2 can cherry pie filling and sprinkle with shredded chocolate.
• 3. Top with pie crust, the rest of cream cheese mix, cherry pie filling and sprinkle with remaining shredded chocolate.
• 4. Top with remaining pie crust, poke top of pie crust with a fork and bake at 350 until top pie crust is brown, 45-60 minutes, cool and serve

CHRISTMAS LASAGNA DESSERT RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside. In a small bowl stir together flour, salt and cocoa powder. In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combined. Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely. To make cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cups Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding. To make the green pudding layer: Whisk together 2 x 3.9 ounces boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes. Spread 1 1/2 cup Cool Whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.