Very Berry Dessert Lasagna
May 27, 2022 0:28:44 GMT -5
Post by PrisonerOfHope on May 27, 2022 0:28:44 GMT -5
Very Berry Dessert Lasagna
Prep Time: 60 minutes
Ingredients
For Oreo Crust:
36 Golden Oreo cookies
½ cup unsalted butter-melted
For Strawberry Layer:
4.5 oz. strawberry flavored gelatin (like Jello)
2/3 cup boiling water
¾ cup strawberry Greek yogurt-cold
1 cup diced fresh strawberries
2 ¼ cups Cool Whip
Cheesecake Layer:
½ cup unsalted butter-softened
1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ teaspoon vanilla
1 ¼ cup Cool Whip
For Blueberry Layer:
4.5 oz. berry blue gelatin (like Jello)
2/3 cup boiling water
½ cup blueberry Greek yogurt-cold
1 cup fresh blueberries
2 ¼ cups Cool Whip
Topping:
2 ½ –3 cups Cool Whip
6 oz. white chocolate bar or block-to make the curls
½ cup fresh blueberries
½ cup diced strawberries
Instructions
Oreo Crust
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 x 2-inch dish, set in the freezer to firm while making next layer.
Strawberry Layer:
In a large heath proof bowl place strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
Whisk in ¾ cup cold strawberry Greek yogurt until combine, then stir in diced strawberries. Add 2 ¼ cups Cool Whip and mix until combine evenly.
Pour the mixture over Oreo crust layer and smooth the top. Place in the freezer for 25-30 minutes to set.
Cheesecake Layer:
In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, 1 cup powdered sugar and vanilla until smooth. Add 1 ¼ cup Cool Whip and mix to combine.
Spoon over strawberry layer and gently spread into an even layer. Place in the freezer for 10 minutes to firm.
Blueberry Layer:
In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely.
In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine.
Add 2 ¼ cups Cool Whip and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.
Topping:
Refrigerate until set, then spread 2 ½ -3 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.
Garnish with fresh blueberries and diced strawberries before serving.
Store in the fridge.
Notes
You can use thawed whipped topping like Cool Whip (you’ll need about 8 ¾ cups) or make homemade whipped cream. Beat 4 ¼ cups chilled heavy cream with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and continue mixing on high speed until STIFF PEAKS form.
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Prep Time: 60 minutes
Ingredients
For Oreo Crust:
36 Golden Oreo cookies
½ cup unsalted butter-melted
For Strawberry Layer:
4.5 oz. strawberry flavored gelatin (like Jello)
2/3 cup boiling water
¾ cup strawberry Greek yogurt-cold
1 cup diced fresh strawberries
2 ¼ cups Cool Whip
Cheesecake Layer:
½ cup unsalted butter-softened
1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ teaspoon vanilla
1 ¼ cup Cool Whip
For Blueberry Layer:
4.5 oz. berry blue gelatin (like Jello)
2/3 cup boiling water
½ cup blueberry Greek yogurt-cold
1 cup fresh blueberries
2 ¼ cups Cool Whip
Topping:
2 ½ –3 cups Cool Whip
6 oz. white chocolate bar or block-to make the curls
½ cup fresh blueberries
½ cup diced strawberries
Instructions
Oreo Crust
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 x 2-inch dish, set in the freezer to firm while making next layer.
Strawberry Layer:
In a large heath proof bowl place strawberry Jello, add 2/3 cup boiling water and stir to dissolve completely.
Whisk in ¾ cup cold strawberry Greek yogurt until combine, then stir in diced strawberries. Add 2 ¼ cups Cool Whip and mix until combine evenly.
Pour the mixture over Oreo crust layer and smooth the top. Place in the freezer for 25-30 minutes to set.
Cheesecake Layer:
In a bowl cream together ½ cup softened butter, 8 oz. softened cream cheese, 1 cup powdered sugar and vanilla until smooth. Add 1 ¼ cup Cool Whip and mix to combine.
Spoon over strawberry layer and gently spread into an even layer. Place in the freezer for 10 minutes to firm.
Blueberry Layer:
In a large bowl place berry blue Jello, add 2/3 cup boiling water and stir to dissolve completely.
In a food processor pulse blueberry Greek yogurt and fresh blueberries. Then, pour the mixture in the Jello and whisk to combine.
Add 2 ¼ cups Cool Whip and mix until combine evenly. Pour the mixture over cream cheese layer and smooth the top.
Topping:
Refrigerate until set, then spread 2 ½ -3 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.
Garnish with fresh blueberries and diced strawberries before serving.
Store in the fridge.
Notes
You can use thawed whipped topping like Cool Whip (you’ll need about 8 ¾ cups) or make homemade whipped cream. Beat 4 ¼ cups chilled heavy cream with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and continue mixing on high speed until STIFF PEAKS form.
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