Description
Description A no-fuss, lazy-person approved dessert that combines layers of creamy filling, jammy berries, and soft wafers for a refreshing treat.
Ingredients
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed
- 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 20 to 24 vanilla wafers or graham crackers
- 1/4 cup milk or juice (for dipping wafers)
- Fresh berries (for garnish)
- Mint leaves (for garnish)
- Powdered sugar (for dusting)
Cook Mode Prevent your screen from going dark
Instructions
- In a medium saucepan, combine the mixed berries, granulated sugar, and lemon juice.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally.
- Simmer for about 5 to 7 minutes or until the berries are soft and the mixture has thickened slightly.
- In a small bowl, whisk together the cornstarch and water until smooth.
- Pour the cornstarch slurry into the simmering berry mixture and stir constantly until the sauce thickens, about 1 to 2 minutes.
- Remove the saucepan from the heat and let the berry sauce cool completely.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract.
- Gently fold in the thawed whipped topping until just combined.
- In a 9×13 inch baking dish, dip each vanilla wafer or graham cracker piece in milk or juice before layering.
- Arrange a single layer of wafers on the bottom of the baking dish.
- Spread half of the cream cheese filling evenly over the wafer layer.
- Spoon half of the cooled berry sauce over the cream cheese filling and spread it evenly.
- Arrange another layer of wafers over the berry sauce.
- Spread the remaining cream cheese filling evenly over the wafer layer.
- Spoon the remaining berry sauce over the cream cheese filling and spread it evenly.
- Cover the lasagna with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, garnish with fresh berries, mint leaves, and a dusting of powdered sugar.
- Cut the lasagna into squares and serve chilled.
Notes
- Notes
- Ensure to soften the cream cheese fully for a silkier filling. You can also use graham crackers or shortbread cookies if you don’t have vanilla wafers.