RASPBERRY LASAGNA
380 Min
3 Portions
Hard level
INGREDIENTS
For base:
1 package lemon cookies
½ cup melted unsalted butter
A big splash of Vainilla Molina
For lemon and cheese layer:
1 package room temperature cream cheese
⅓ cup powdered sugar
1 box lemon instant pudding
1½ cups very cold whole or nonfat milk
For raspberry layer:
½ bag frozen raspberries
1 box raspberry-flavored gelatin
1 cup boiling water
1 cup ice cubes
For topping:
Whipped cream
½ cup sliced almonds
DIRECTIONS
1. Crush lemon cookies in a bowl until they become crumbs.
2. Turn on the food processor, empty crumbs and then slowly pour in melted butter and the dash of Vainilla Molina, grind until everything is integrated.
3. Pour and press cookie crumbs evenly into bottom of pan and reserve crust.
4. In a large bowl, add raspberry gelatin and boiling water. Stir until completely dissolved.
5. Add ice and frozen raspberries, stir for 2-3 minutes to melt the ice and allow gelatin to begin to set. *If any ice chips remain, remove.
6. Refrigerate raspberry gelatin for 10-15 minutes.
7. In a medium bowl, whisk together instant lemon pudding and cold milk until it begins to thicken. It will take 3 to 5 minutes, set aside when ready.
8. Separately, beat cream cheese and powdered sugar until smooth.
9. Add lemon pudding mixture to cream cheese mixture and stir until fully combined.
10. Spread cream cheese and lemon mixture evenly over prepared batter.
11. Add cooled raspberry gelatin mixture on top of cream cheese layer; be careful not to mix the layers.
NOTE: If raspberry gelatin is still too loose, refrigerate for another 10-15 minutes to firm up enough to spread, but NOT all the way through.
12. Top raspberry layer with whipped cream, making sure to spread evenly and not mix it with raspberry layer.
13. Sprinkle sliced almonds over topping.
14. Refrigerate raspberry lasagna for at least 6 hours, or overnight, to chill and firm up before cutting and serving.
15. Enjoy!
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