No-Bake Cherry Cheesecake Cookie Lasagna

No-Bake Cherry Cheesecake Cookie Lasagna.

Ingredients
  • 5 mini bags Nilla Wafer Minis-or use regular sized Nilla Wafers
  • 8 ounces soft cream cheese
  • ⅓ cup sugar
  • 8 ounce tub cool whip
  • ½ cup cherry preserves
  • 1 can cherry pie filling
Instructions
  1. Line a loaf pan with Nilla Wafers across bottom.
  2. In a mixer beat cream cheese and sugar.
  3. When smooth, beat in cool whip.
  4. Spread half the cheesecake mixture over the cookies gently.
  5. Stir the preserves to loosen them and dollop over the cheesecake mixture. Spread gently.
  6. Add another layer of Nilla Wafers and top with the rest of the cheesecake mix.
  7. Pour on the Cherry Pie Filling.
  8. Park in fridge overnight and serve with some whipped cream!

Mexican Lasagna

Recipe: Mexican Lasagna

Directions

1. Preheat oven to 350°F. In large skillet, heat oil over medium heat and cook onion and garlic 4 minutes or until softened. Add ground beef and cook 4 minutes or until browned. Stir in taco seasoning and 1/4 cup water. Cook 2 minutes or until sauce thickens.
2. In microwave or small saucepan, heat refried beans and stir in remaining 1/4 cup water to thin slightly.
3. Cut one tortilla in half and fit cut ends at either end of 9×13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make a second layer.
4. Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese.
5. Bake 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.