Description
Indulge in the refreshing flavors of this Lemon Lasagna, a delightful no-bake dessert that features layers of golden Oreo crust, creamy lemon cheesecake, zesty lemon pudding, and fluffy whipped topping. Perfect for a summer treat or any time you crave a citrusy sweet indulgence.
Ingredients
Scale
For the Crust:
- 36 golden Oreo cookies, crushed
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup whipped topping, divided
For the Lemon Pudding Layer:
- 1 (3.4-ounce) box instant lemon pudding mix
- 1 (3.4-ounce) box instant vanilla pudding mix
- 3 cups cold milk
- 1 cup shredded sweetened coconut (optional)
- Additional lemon zest and slices for garnish
Instructions
- Prepare the Crust: Mix crushed golden Oreos with melted butter. Press into a 9×13-inch baking dish.
- Make the Cheesecake Layer: Beat cream cheese with sugar, lemon juice, and zest. Fold in 1 cup whipped topping and spread over crust.
- Prepare the Lemon Pudding Layer: Whisk lemon and vanilla pudding mixes with cold milk until thickened. Spread over the cream cheese layer.
- Finish the Dessert: Top with remaining whipped topping, shredded coconut, if desired. Chill for at least 4 hours. Garnish with lemon zest and slices before serving.
Notes
- This dessert is best made a day in advance for enhanced flavor.
- For a lighter version, use sugar-free pudding and light whipped topping.
- Graham crackers can be substituted for Oreos in the crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 24 g
- Sodium: 320 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
