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Birthday Cake Cinnamon Roll Lasagna

Birthday Cake Cinnamon Roll Lasagna
  • Prep 30 min
  • Total 5 hr 0 min
  • Ingredients 7
  • Servings 24

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 that birthday cake flavor. Crushed Oreos™ and sprinkles take it over the top and layer on the sweetness, but the cinnamon rolls add the real surprise! ...MORE+ LESS-

Ingredients

2
cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls with icing
1 1/4
cups milk
1
package (8 oz) cream cheese, softened
1
cup powdered sugar
1
container (12 oz) Cool Whip™ frozen whipped topping, thawed
1
container (1.75 oz) rainbow mix candy sprinkles (about 1/3 cup)
24
Oreo™ Golden birthday cake flavor creme sandwich cookies, coarsely crushed (about 4 cups)

Steps

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  • 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.
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