Summer is almost over and I've been thinking about fall comfort foods, but today I saw this recipe on the Imperial Sugar website and thought I'd share it with you as a summer's final hurrah. I've had Chocolate Lasagna and Lemon Lasagna, but not Strawberry Cheesecake Lasagna. This makes me wonder what other yummy flavors I can look forward to sampling (pistachio may be my next one).
Strawberry Lasagna
By Erin Sellin
Ingredients
2 (8 oz) packages cream cheese, softened
3/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 cups heavy whipping cream
1/2 cup Imperial Sugar Confectioners Powdered Sugar
1 teaspoon vanilla extract
1 box graham crackers
2 pounds fresh strawberries, diced
Directions
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
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.
Imperial Sugar Insight
NOTE: If strawberries are not very juicy, mix them with 1/4 cup sugar and let stand for 20 minutes before using.
Recipe developed for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.