We were going to friends for corned beef and cabbage for dinner - so I decided to make this strawberry cheesecake lasagna. Bronwyn was my helper bee, well... she was my extra graham cracker eater... that's helping, right? She also helped licked the spoon after.
This is a super creamy dessert - so you should REALLY like creamy cheesecake filling and strawberries to make this one - but it's really good. Next time I think I'll macerate the strawberries - add a little sugar - to get the juices going, but it was pretty rich and delicious. It was the perfect end to a corned beef feast! Maybe we'll make it again when we have our own strawberries growing in our strawberry patch unless Bernard continues to use that as his running path.
No Bake Strawberry Cheesecake Lasagna
2 (8 oz) packages cream cheese, softened
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 cups heavy whipping cream
1/2 cup Powdered Sugar
1 teaspoon vanilla extract
1 box graham crackers
2 lbs fresh strawberries, diced
Using an electric mixer beat cream cheese and sugar together until smooth and creamy. Pour into a separate bowl and set aside.
Whip heavy cream, using the whisk attachment of a mixer, until you have soft peaks. Add powdered sugar and vanilla. Whip until stiff peaks.
Fold whipped cream into cream cheese mixture.
Place a single layer of graham crackers into the bottom of a 13x9-inch baking dish. Spread 1/2 of the whipped cream mixture over the crackers. Add 1/2 the strawberries. Repeat with another layer of crackers and the remaining cream and strawberries.
Place in fridge for 4-5 hours before serving.
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