Okay friends, I rarely post dessert recipes. So, when I do, you can rest assured they are going to be delish. This Fruity Dessert Lasagna is indeed a light & fun summer treat. Filled with summer’s sweetest fruits it is hard to resist.
Fruity Dessert Lasagna
The fruit is so delicious this time of the year and it would be a shame not to take advantage of it. I created this Fruity Dessert Lasagna as a lighter dessert option. It’s layered just like a traditional lasagna with fresh fruit, white chocolate pudding, angel food cake, and whipped topping. Sound good? Let me tell you more.
What kind of fruit should I use?
I used strawberries and blueberries as they are at peak season now. Bonus points when you can use them to decorate like the American Flag. If you have another favorite fruit any of these will work: bananas, raspberries, blackberries, cherries, peaches, or plums.
What is the base?
I used Angel Food Cake that was store bought and cut to fit the casserole pan. You could also use a basic yellow or chocolate sheet pan cake or a pound cake.
Tell me about that filling
For the bottom layer of this Fruity Lasagna, I used a no-cook white chocolate, sugar free pudding. Any instant pudding flavor would work. For the top layer, I used a Fat-Free Cool Whip.
How to assemble this Fruity Dessert Lasagna
Layer angel food cake to cover the bottom of the casserole dish. I used a 9 x 13 pan.
Next, add a layer of sugar free vanilla or chocolate pudding. Add your first layer of your fruit and another layer of Angel Food Cake.
Finally, spread on your Cool Whip layer and your final layer of fresh fruit.
That’s it! Super easy to assemble. No bake and ready to serve in minutes. This Fruity Summer Lasagna is a perfect light and fun summer dessert for everyone to enjoy.
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A light and fun summer dessert. This fruity summer lasagna is perfect for a hot weather treatl Filled with strawberries, blueberries, vanilla pudding, cool whip, and angel food cake
- 3 oz package of sugar free pudding (vanilla or white chocolate)
- 2 C milk of your choice
- Angel Food Cake cut into thin layers to fit pan
- 1 pint of strawberries- sliced
- 1 pint blueberries
- 12 ounce tub of Cool whip thawed
- Prepare pudding according to package
- Layer Angel Food Cake to fit casserole pan (about 1/2 inch thick)
- layer on sugar free pudding to cover
- add strawberries and blueberries
- Add second layer of Angel Food Cake
- Add layer of Cool Whip
- Add final layer of strawberries and blueberries
- Chill for 10 min serve