Summertime Dessert Lasagna Recipes

SUMMER NO BAKE BERRY LASAGNA DESSERT

Steps:

• Mix Graham Crackers Crumbs with Melted Butter, Strawberry Jam, Strawberry Syrup, and Red Food Color. Spread the layer at the base and freeze it for 15-20 minutes
• For this Layer, whip Heavy Cream for 3 minutes at low speed using a handheld mixer. Add the Sugar in parts along with the Vanilla Extract and chopped Cherries. Mix well with a Spatula.Spread the layer and freeze for 15-20 minutes.
• Mix gelatin with chilled water and allow it to bloom for 3 minutes.Meanwhile, mix the Graham Crackers Crumbs with Melted Butter, Blueberry Jam, and Blue Food Color. Also, add the bloomed gelatin and mix well using a handheld mixer.Spread the layer evenly and freeze it for 15-20 minutes.
• The final layer will be that of Whipped Cream. Top with Pitted Cherries and Frozen Blueberries. Drizzle some White Chocolate on top and freeze for 2-3 hours.

BERRY DESSERT LASAGNA

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.