strawberry lasagna

Directions :

1. Using an electric mixer, beat together cream cheese, pudding mix, half-and-half, and confectioners' sugar until light and fluffy. If mixture seems too thick, add a little more half-and-half.
2. In a large bowl, mash together the strawberries with the kirsch and granulated sugar. Set aside 1 cup of the mixture to use to drizzle on top.
3. Slice the pound cakes lengthwise into 1/2-inch slices and line the bottom of a 13X9-inch baking dish with 1/2 of the pound cake.
4. Spread 1/2 of cream cheese mixture on top. Pour strawberry mixture on top of cream cheese.
5. Layer remaining pound cake on top of strawberries. Spread remaining cream cheese mixture on top.
6. Top cream cheese mixture with whipped topping.
7. Puree the 1/2 cup of strawberry mixture that was set aside in a bender.
8. Drizzle strawberry sauce on top. Refrigerate until ready to serve.
9. To serve, cut into squares and drizzle with fudge sauce.