Berry Dessert Lasagna Recipe

Name: Berry Dessert Lasagna
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8-10
Ingredients: 1 1/2 cups sugar; 12 ounces fresh raspberries; 1 cup heavy cream; 1 tablespoon pure vanilla extract; Two 10.75-ounce frozen pound cakes; 1/2 cup unsweetened shredded coconut; 12 ounces fresh blueberries

Ingredients

1 1/2 cups sugar
12 ounces fresh raspberries
1 cup heavy cream
1 tablespoon pure vanilla extract
Two 10.75-ounce frozen pound cakes
1/2 cup unsweetened shredded coconut
12 ounces fresh blueberries

PREP TIME 30m	COOK TIME 6h	TOTAL TIME 6h30m
YIELD 8-10

Instructions

Stir 1 cup sugar and 1/3 cup water together in a small saucepan over medium heat until the sugar dissolves completely, about 5 minutes.
Add the sugar mixture and the raspberries to a blender and blend until completely smooth.
Strain the raspberries through a fine-mesh strainer into a small bowl.
Beat the heavy cream with the vanilla and the remaining 1/2 cup sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes.
Place a pound cake on its side and slice lengthwise into 1/4-inch thick strips to make the lasagna "noodles."
Repeat with the second pound cake. Place 2 pieces of cake side-by-side in the bottom of an 8-inch square baking dish.
Pour 1/4 cup of the raspberry sauce over the cake and smooth out with a silicone spatula.
Sprinkle with 2 tablespoons coconut, dollop with 1/4 cup whipped cream and sprinkle with a third of the blueberries.
Repeat this process 3 more times so you have a total of 4 layers. Chill for 6 hours and up to overnight. Slice and serve.