4 Delicious, Velvety Layers!

subheading: Crust Layer:

10 ounces regular or vanilla graham crackers, finely ground using a food processor or manually crushing 2 5-oz packages

9 tablespoons unsalted butter melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter

subheading: Cream Cheese Layer:

16 ounces cream cheese, softened to room temperature 8 ounce packages

1 cup granulated white sugar

1.5 tablespoons apple cider vinegar or freshly squeezed lemon juice

subheading: Red Chocolate Pudding Layer:

6.8 ounces Jello instant chocolate pudding mix 2 3.4-ounce packages

3 cups milk

60 drops red food coloring

subheading: Topping Layer:

8 ounces whipped topping (I use Cool Whip), you can substitute the same amount whipped cream

1 teaspoon shaved or curled dark chocolate amount to taste for garnishing

a drizzle of cherry strawberry or raspberry sauce - I use wild cherries in syrup

subheading: Before You Begin:

I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and “wipe” along the sides and the layers will show nicely. You can freeze the Red Velvet Lasagna overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly depending on the room temperature. I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and “wipe” along the sides and the layers will show nicely. You can freeze the Red Velvet Lasagna overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly depending on the room temperature.

Directions at amandascookin.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer