Description

This refreshing Lemon Lasagna is a no-bake dessert featuring layers of crunchy golden Oreo cookie crust, creamy lemon-flavored cream cheese, and tangy lemon pudding topped with fluffy whipped topping. Perfect for warm weather, it combines sweet and tart flavors in a simple, layered treat that chills overnight for a delightfully cool finish.

Ingredients

Scale

Crust

1 (14-ounce) package golden Oreo cookies
½ cup unsalted butter (melted)

Cream Cheese Layer

1 (8-ounce) package cream cheese (softened)
1 cup powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon lemon zest
1 (8-ounce) container whipped topping (such as Cool Whip), divided

Lemon Pudding Layer

2 (3.4-ounce) packages instant lemon pudding mix
3 cups cold milk

Garnish (optional)

Additional whipped topping
Lemon zest

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Instructions

Prepare the crust: Crush the golden Oreos into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Combine the cookie crumbs with the melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish to form the crust layer.
Make the cream cheese layer: In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add powdered sugar, fresh lemon juice, and lemon zest. Mix until fully combined. Gently fold in half of the whipped topping (about 4 ounces) until incorporated. Spread this creamy layer evenly over the prepared cookie crust.
Prepare the lemon pudding layer: In a separate bowl, whisk together the two packages of instant lemon pudding mix with the cold milk for 2 to 3 minutes or until the mixture thickens. Once thickened, spread the pudding carefully over the cream cheese layer in the baking dish.
Add final topping and chill: Spread the remaining whipped topping over the lemon pudding layer and smooth the surface with a spatula. Garnish with additional lemon zest and extra whipped topping if desired. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set and flavors to meld.

Notes

For a firmer crust, chill the crust alone in the refrigerator for 10 to 15 minutes before adding the cream cheese layer.
Substitute homemade whipped cream for the store-bought whipped topping for a fresher taste.
Ensure the cream cheese is fully softened for easier mixing and a smoother layer.
This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.