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Strawberry Lasagna (dairy)

Eileen Goltz | Dairy

Ingredients

16 oz Cream cheese, softened
2 (3oz) packages vanilla instant pudding mix
1/2 cups Confectioners’ sugar
1 cup milk
8 cups mashed strawberries
1/4 cup kosher Kirsch
1 cup Sugar
2 Loaves pound cake
1 cup Whipping cream


Instructions

In the bowl of an electric mixer combine the cream cheese, pudding mix, confectioner’s sugar and milk. Beat until smooth and set aside. Combine the strawberries, kirsch and sugar in a medium bowl, mixing well. Remove 1 cup of the strawberry mixture. Puree in a food processor and reserve.

Slice the pound cake into 1/2-inch slices. Line a 9×13-inch dish with cake slices. Layer 1/3 of the cream cheese mix, 1/3 of the strawberry mixture, remaining cake in the prepared dish. Layer half the remaining cream cheese mix, half the remaining strawberry mixture, remaining cake and remaining cream cheese mixture in the prepared dish. Swirl the remaining strawberry mixture over the top. Chill for 4 to 8 hours.

Whip the whipping cream in a small mixer bowl until stiff peaks form.

Cut the dessert into 3-inch squares to serve. Top with the reserved strawberry puree and whipped cream. Serves 10.