Why You’ll Love This Recipe
- No-Bake Convenience: This dessert requires no baking, making it easy to prepare and perfect for warmer days.
- Layered Delight: Enjoy the harmonious blend of a crunchy cookie crust, creamy lemon filling, and a light whipped topping.
- Make-Ahead Friendly: It can be prepared in advance and refrigerated, allowing the flavors to meld together beautifully.
Ingredients
For the Crust:
- 1 package (14.3 oz) Lemon Oreos (or Golden Oreos)
- 6 tablespoons unsalted butter, melted
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping (Cool Whip), divided
For the Lemon Pudding Layer:
- 2 packages (3.4 oz each) instant lemon pudding mix
- 3 cups cold milk
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
-
Prepare the Crust:
- In a food processor, pulse the Lemon Oreos until fine crumbs form.
- In a medium bowl, combine the crushed Oreos with melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
- Refrigerate the crust while you prepare the next layers.
-
Cream Cheese Layer:
- In a large bowl, beat together the softened cream cheese, softened butter, and powdered sugar until smooth and creamy.
- Fold in half of the whipped topping (4 oz) until well combined.
- Spread this mixture evenly over the chilled cookie crust.
- Return to the refrigerator to chill while you prepare the lemon pudding layer.
-
Lemon Pudding Layer:
- In a medium bowl, whisk together the instant lemon pudding mixes and cold milk until the mixture thickens, about 2 minutes.
- Spread the lemon pudding evenly over the cream cheese layer.
- Refrigerate for at least 5 minutes to allow the pudding to set.
-
Topping:
- Spread the remaining half of the whipped topping (4 oz) over the lemon pudding layer.
- Garnish with lemon slices or zest if desired.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Servings and Timing
- Servings: This recipe yields approximately 12-16 servings.
- Preparation Time: 15 minutes
- Chilling Time: At least 1 hour
- Total Time: Approximately 1 hour 15 minutes, including chilling
Variations
- Crust Options: If Lemon Oreos are unavailable, you can use Golden Oreos or graham crackers for the crust.
- Pudding Flavor: For a different twist, consider using vanilla pudding mix or adding lemon zest to enhance the citrus flavor.
- Whipped Cream: For a lighter topping, you can whip your own heavy cream with a bit of sugar and vanilla extract.
Storage/Reheating
- Storage: Keep the lemon lasagna refrigerated in an airtight container for up to 3 days.
- Freezing: While freezing is not recommended for this dessert due to its texture, leftovers can be stored in the refrigerator for the best quality.
FAQs
Can I use a different type of cookie for the crust?
Yes, you can substitute Lemon Oreos with Golden Oreos or graham crackers.
How do I prevent the layers from mixing?
Ensure each layer is chilled before adding the next to maintain distinct layers.
Can I make this dessert ahead of time?
Yes, this dessert is ideal for making ahead and can be refrigerated overnight.
Is it necessary to use instant pudding?
Yes, instant pudding helps the layers set properly without cooking.
Can I add fruit to this dessert?
Yes, adding berries like raspberries or blueberries as a topping can enhance the flavor and presentation.
Conclusion
Lemon Lasagna is a delightful and refreshing dessert that combines creamy textures with a zesty lemon flavor. Its easy preparation and make-ahead convenience make it a perfect choice for gatherings and special occasions. Enjoy this cool treat that’s sure to impress your guests!
Lemon Lasagna
- Prep Time: 15 minutes
- Total Time: Approximately 1 hour 15 minutes, including chilling
- Yield: approximately 12-16 servings.
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Lasagna, also known as Lemon Lush, is a refreshing no-bake dessert that combines layers of creamy lemon filling, tangy cream cheese, and a crunchy cookie crust. Perfect for spring and summer gatherings, this sweet, cool dessert is a crowd-pleaser and can be made ahead of time for your convenience.
Ingredients
For the Crust:
- 1 package (14.3 oz) Lemon Oreos (or Golden Oreos)
- 6 tablespoons unsalted butter, melted
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping (Cool Whip), divided
For the Lemon Pudding Layer:
- 2 packages (3.4 oz each) instant lemon pudding mix
- 3 cups cold milk
Instructions
1. Prepare the Crust:
- In a food processor, pulse the Lemon Oreos until fine crumbs form.
- In a medium bowl, combine the crushed Oreos with melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust.
- Refrigerate the crust while you prepare the next layers.
2. Cream Cheese Layer:
- In a large bowl, beat together the softened cream cheese, softened butter, and powdered sugar until smooth and creamy.
- Fold in half of the whipped topping (about 4 oz) until well combined.
- Spread this mixture evenly over the chilled cookie crust.
- Return to the refrigerator to chill while you prepare the lemon pudding layer.
3. Lemon Pudding Layer:
- In a medium bowl, whisk together the instant lemon pudding mixes and cold milk until the mixture thickens, about 2 minutes.
- Spread the lemon pudding evenly over the cream cheese layer.
- Refrigerate for at least 5 minutes to allow the pudding to set.
4. Topping:
- Spread the remaining whipped topping (about 4 oz) over the lemon pudding layer.
- Garnish with lemon slices or zest if desired.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
