Pina colada lasagna
Pina colada lasagna
Ingredients:
- Two cups of crumbs from Graham Crackers
- One cup of divided toasted coconut flakes
- Three teaspoons of granulated sugar
- One-third tsp kosher salt, separated
- 1/2 cup melted unsalted butter
- Two 8-oz room-temperature slabs of cream cheese
- One cup of sweetened coconut cream
- 1/4 cup sour cream - 3/4 cup confectioners' sugar
- 1/4 cup lime juice, fresh
- A packet of unflavored gelatin, 1 1/4 ounces
- 8 little square shortbread cookies, 3/4 oz.
- 1/4 cup juice from pineapple
- One 3-oz bottle of pineapple Jell-O
- One 20-oz container of crushed pineapple
- Eight ounces of homemade whipped cream or store-bought whipped topping
- To serve, maraschino cherries
Instructions:
- Combine the graham cracker crumbs, sugar, half a cup of coconut, and half a teaspoon of salt in a big basin.
- Pour in butter and mix to blend it in.
- Fill bottom of 13" x 9" baking dish with crumb mixture; freeze for about 20 minutes or until set.
- Combine the cream cheese, coconut cream, confectioners' sugar, sour cream, and the remaining 1/4 teaspoon salt in a big basin and whisk until smooth.
- Microwave lime juice in a small, heatproof bowl for about 30 seconds, or until it is thoroughly warmed.
- After adding the gelatin to the lime juice, mix it in until it dissolves.
- Blend by whisking into the cream cheese mixture.
- Cover the frozen crust with lime mixture and chill for one and a half to two hours, or until the layer is set.
- Place an even layer of shortbread biscuits on top of the coconut-lime layer; some gap between the cookies is acceptable.
- Microwave pineapple juice in a large heatproof bowl for approximately 30 seconds, or until it is thoroughly warmed.
- Mix liquid and Jell-O powder until dissolved.
- Include the crushed pineapple and mix well.
- Cover cookies with pineapple mixture and chill for approximately one hour and thirty minutes, or until set.
- Spread whipped topping over pineapple layer, add remaining 1/2 cup coconut, and top with cherries.
Pina colada lasagna
Ingredients:
- Two cups of crumbs from Graham Crackers
- One cup of divided toasted coconut flakes
- Three teaspoons of granulated sugar
- One-third tsp kosher salt, separated
- 1/2 cup melted unsalted butter
- Two 8-oz room-temperature slabs of cream cheese
- One cup of sweetened coconut cream
- 1/4 cup sour cream - 3/4 cup confectioners' sugar
- 1/4 cup lime juice, fresh
- A packet of unflavored gelatin, 1 1/4 ounces
- 8 little square shortbread cookies, 3/4 oz.
- 1/4 cup juice from pineapple
- One 3-oz bottle of pineapple Jell-O
- One 20-oz container of crushed pineapple
- Eight ounces of homemade whipped cream or store-bought whipped topping
- To serve, maraschino cherries
Instructions:
- Combine the graham cracker crumbs, sugar, half a cup of coconut, and half a teaspoon of salt in a big basin.
- Pour in butter and mix to blend it in.
- Fill bottom of 13" x 9" baking dish with crumb mixture; freeze for about 20 minutes or until set.
- Combine the cream cheese, coconut cream, confectioners' sugar, sour cream, and the remaining 1/4 teaspoon salt in a big basin and whisk until smooth.
- Microwave lime juice in a small, heatproof bowl for about 30 seconds, or until it is thoroughly warmed.
- After adding the gelatin to the lime juice, mix it in until it dissolves.
- Blend by whisking into the cream cheese mixture.
- Cover the frozen crust with lime mixture and chill for one and a half to two hours, or until the layer is set.
- Place an even layer of shortbread biscuits on top of the coconut-lime layer; some gap between the cookies is acceptable.
- Microwave pineapple juice in a large heatproof bowl for approximately 30 seconds, or until it is thoroughly warmed.
- Mix liquid and Jell-O powder until dissolved.
- Include the crushed pineapple and mix well.
- Cover cookies with pineapple mixture and chill for approximately one hour and thirty minutes, or until set.
- Spread whipped topping over pineapple layer, add remaining 1/2 cup coconut, and top with cherries.