[CnD] Birthday Cake Cinnamon Roll Lasagna

Marilyn Pennington m51pennington at gmail.com
Thu Apr 26 14:03:26 EDT 2018


Birthday Cake Cinnamon Roll Lasagna

 

*	Prep 30 min 
*	Total5 hr 0 min 
*	Ingredients7 
*	Servings24 

This cinnamon roll dessert is made for sweet celebrations! It’s special
enough for a birthday but easy enough to whip up any time you’re craving
something tasty and sweet

 - 

 

Ingredients

2 cans,  (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing
Save $ 

1 1/4cups milk Save $ 

1package (8 oz) cream cheese, softened Save $ 

1cup powdered sugar Save $ 

1 container (12 oz) Cool Whip™ frozen whipped topping, thawed Save $ 

1 container (1.75 oz) rainbow mix candy sprinkles (about 1/3 cup) Save $ 

24 Oreo™ Golden birthday cake flavor creme sandwich cookies, coarsely
crushed (about 4 cups) Save $ 

Steps

 

·  1. Heat oven to 400°F. Spray cookie sheets with cooking spray. Bake
cinnamon rolls as directed on cans for faster bake method. Cool completely,
at least 30 minutes. Refrigerate icing containers for later use. 

·  2. Cut each cinnamon roll in half horizontally. In ungreased 13x9-inch
(3-quart) glass baking dish, place 12 of the cinnamon roll bottom halves,
cut sides up, in single layer. Cut remaining 4 bottom halves into smaller
pieces to fill empty spots in between. 

·  3. In small microwavable bowl, add icing from both containers; beat in
milk with whisk. Microwave uncovered on High 20 to 40 seconds or until
blended. Pour half of the icing mixture evenly over cinnamon roll layer. 

·  4. In large bowl, beat cream cheese and powdered sugar with electric
mixer on medium speed until smooth, scraping bowl frequently. Beat in 2 cups
of the whipped topping. Stir in 1/4 cup of the sprinkles. Spread cream
cheese mixture on top of soaked cinnamon roll layer. Sprinkle 2 cups of the
crushed cookies over cream cheese layer. 

·  5. Repeat cinnamon roll layer with remaining 16 cinnamon roll halves, cut
sides up, pushing halves into cookie-cream cheese layer. Pour remaining
icing mixture over cinnamon roll layer. Drop whipped topping by spoonfuls on
top of soaked cinnamon roll layer; spread evenly. Refrigerate 4 hours. 

·  6. When ready to serve, sprinkle remaining cookies and sprinkles on top.
Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces. 

*	For best results, when crushing sandwich cookies, use fingers to
break each cookie into smaller pieces. 
*	To quickly soften cream cheese, remove from wrapper, and place on
microwavable plate; microwave uncovered on High about 15 seconds or just
until softened. 

  

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories

260

Calories from Fat

110

% Daily Value

Total Fat

12g

18%

Saturated Fat

7g

34%

Trans Fat

0g

 

Cholesterol

10mg

4%

Sodium

300mg

13%

Potassium

40mg

1%

Total Carbohydrate

35g

12%

Dietary Fiber

0g

0%

Sugars

19g

 

Protein

3g

 

% Daily Value*:

Vitamin A

2%

2%

Vitamin C

0%

0%

Calcium

2%

2%

Iron

4%

4%

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0
Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2
Fat; 

Carbohydrate Choice

2 

*Percent Daily Values are based on a 2,000 calorie diet. 

*	Trademarks referred to herein are the properties of their respective
owners.

 

 



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