Dessert Lasagna Recipes

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!

Steps:

• Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes. Add the sugar mixture and the raspberries to a blender and blend until completely smooth. Strain the raspberries through a fine-mesh strainer into a small bowl.
• Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
• Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles." Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish. Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula. Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries. Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to the boil and cook the noodles for 1 minute. Drain them and put them into a bowl of ice water to stop the cooking. Drain again and lay on paper towels to dry.
• Whisk together the ricotta, sugar, cocoa powder, and eggs on medium speed with a hand or stand mixer, scraping down the sides of the bowl, until it is well blended. Stir in the chocolate chips and orange zest. Spread 1/4 of the cheese mixture into the bottom of an 8 by 8-inch baking dish. Sprinkle some of the pistachios over the top and press on a layer of noodles. Repeat, ending with the ricotta mixture and pistachios. Bake for 35 to 40 minutes, or until the lasagna has risen. Remove the pan from the oven and evenly sprinkle the white chocolate over it. Let cool, cut, and serve.

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.