Cherry Streusel Lasagna
4 uncooked lasagna noodles
16 oz. cream cheese, softened
1/2 C. sugar
1/2 C. milk
1/2 tsp. almond extract
1 (21 oz.) can cherry pie filling
Preheat oven to 325°F. Grease an 11 x 7 x 1 1/2-inch rectangular baking dish.
Cook and drain noodles as directed on package.
Prepare Streusel; set aside.
Beat cream cheese and sugar in medium bowl with electric mixer on medium speed
about 30 seconds or until fluffy. Beat in milk, almond extract and eggs on low
speed about 30 seconds or until smooth.
Spread about 1/2 cup of the pie filling in baking dish. Top
with 2 noodles. Pour half of the cream cheese mixture (about 1 1/2 cups) over
noodles. Spread half of the remaining pie filling (about 3/4 cup) over cream
Repeat layers, starting with remaining 2 noodles. Sprinkle
with Streusel. bake 50-55 minutes or until knife inserted in center comes out
clean. Let stand 15 minutes. Serve warm or cool. Cover; refrigerate any
1/4 C. quick-cooking or old-fashioned oats
1/4 C. packed brown sugar
1/4 C. chopped pecans
3 T. softened butter
1 T. flour
Mix together all ingredients until crumbly.