Description
This Lemon Lasagna is a refreshing, no-bake layered dessert perfect for warm weather or anytime you want a tangy and sweet treat. It features a crisp golden Oreo cookie crust topped with a creamy lemon cheesecake layer, a luscious lemon pudding layer, and finished with whipped topping and fresh lemon zest for a bright, flavorful finish.
Ingredients
Scale
Crust
- 1 (14-ounce) package golden Oreo cookies
- ½ cup unsalted butter, melted
Cheesecake 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
- Extra lemon zest
Instructions
- Prepare the crust: Crush the golden Oreo cookies into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Mix the crumbs with the melted butter until well combined, then press the mixture evenly into the bottom of a 9×13-inch baking dish to form the crust.
- Make the cheesecake layer: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, fresh lemon juice, and lemon zest, mixing until fully incorporated. Gently fold in half of the whipped topping into the cream cheese mixture. Spread this cheesecake layer evenly over the prepared cookie crust.
- Prepare the lemon pudding layer: In a separate bowl, whisk together the instant lemon pudding mixes and cold milk for 2 to 3 minutes until the pudding thickens. Spread this pudding mixture evenly over the cheesecake layer.
- Add the topping and garnish: Spread the remaining whipped topping over the pudding layer and smooth the surface. Garnish with additional whipped topping and sprinkle extra lemon zest on top if desired.
- Chill: Refrigerate the assembled lemon lasagna for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld before serving.
Notes
- To make the crust firmer, chill it for 10–15 minutes before adding the next layer.
- For a homemade touch, substitute homemade whipped cream for the whipped topping.
- Ensure pudding mix is instant for quick thickening without cooking.
- This dessert is best served chilled to maintain its layered integrity.
