No-Bake Cherry Cheesecake Lasagna

 

Ingredients:

• For the Crust:
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• For the Cream Cheese Layer:
• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8 oz) tub Cool Whip, thawed
• For the Cheesecake Pudding Layer:
• 2 (3.4 oz) packages instant cheesecake pudding mix
• 3 cups cold milk
• For the Cherry Layer:
• 1 (21 oz) can cherry pie filling

Instructions:

Prepare the Crust:

In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined.

Press the mixture into the bottom of a 9×13 inch baking dish to form the crust. Place the dish in the refrigerator to chill while you prepare the other layers.

Make the Cream Cheese Layer:

In a large bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, and continue to beat until well combined.

Fold in the Cool Whip until fully incorporated.

Spread the cream cheese mixture evenly over the chilled crust. Return to the refrigerator.

Prepare the Cheesecake Pudding Layer:

In a medium bowl, whisk together the instant cheesecake pudding mix and cold milk until thickened (about 2 minutes).

Spread the pudding mixture over the cream cheese layer.

Add the Cherry Topping:

Evenly spread the cherry pie filling over the pudding layer.

Chill:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set.

Serve:

Cut into squares and serve chilled. Enjoy your No-Bake Cherry Cheesecake Lasagna!

Feel free to customize this recipe by using different types of pie fillings or adding extra toppings like chocolate shavings or whipped cream. Enjoy!