Cherry Cheesecake Cookie Lasagna
4 cups Nilla wafers
8 oz. softened cream cheese
1/3 cup powder sugar
1 tsp. vanilla
8 oz. whip topping
1/2 cup cherry preserves
1 can cherry pie filling
Additional whip topping for garnish
Using a standard loaf pan, line the bottom with the Nilla wafers. Next, beat the cream cheese, powder sugar, and vanilla with a power mixer until creamy smooth. Now, beat in the whip topping until light and fluffy.
Take half of the cheesecake mixture and spread it evenly over the first layer of Nilla wafers. Now, take the cherry preserves and dollop over the cheesecake layer. Spread evenly to cover. Next, add a second layer of Nilla wafers over the cherry preserves. Take the remaining cheesecake mixture and spread to cover the cookies. Now spread the cherry pie filling evenly over the cheesecake mixture. Cover with saran wrap and refrigerate for 6-8 hours before serving. Serve with additional whip topping.
Yield: 8 servings
Prep Time: 20 minutes active, passive 6-8 hours
Cook Time: N/A