Lemon Lasagna Recipe

A slice of layered lemon lasagna topped with a fresh lemon slice.

4.97 from 165 votes

Lemon Lasagna Recipe

Creamy Lemon Lasagna is an easy no bake dessert with layers of Oreo crust, cheesecake filling, lemon pudding, and fluffy whipped topping.

Prep Time10

Refrigerate1

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Crust

1 (14.3-ounce) package Lemon Oreos (or Golden Oreos; about 36 cookies)
6 tablespoons unsalted butter melted

Filling

1 cup powdered sugar
1 (8-ounce) package cream cheese softened
½ cup unsalted butter softened
1 (16-ounce) tub whipped topping (or homemade whipped cream) divided
2 (3.4-ounce) boxes lemon instant pudding
3 cups milk
lemon slices for garnish

Instructions

Crush Oreos in a food processor to a very fine texture. Place crushed Oreos in a large resealable plastic bag and add melted butter. Shake to mix until well combined.
Press buttered crumbs into the bottom of a 9-x-13-inch baking dish, making sure to cover the entire bottom.
In a medium bowl, blend powdered sugar, cream cheese, butter, and half of the whipped topping with a hand mixer. Blend well and pour over crust.
In another bowl, combine instant pudding and milk. Whisk together until pudding thickens, then pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Top off with the remaining whipped topping and refrigerate at least 1 hour before serving. Add lemon slices for garnish.

Video

Notes

Recipe Tips.

Use softened cream cheese and butter so the filling blends completely smooth without lumps.
Crush the cookies into very fine crumbs to create a crust that holds together well.
Chill the dessert for longer than an hour if possible for cleaner slices.
Wipe your knife clean between cuts for neat, bakery-style servings.

Make ahead of time. Make this recipe up to 1 day ahead and store it in the refrigerator before serving. The extra chill time helps the layers set even better.

You can also make just the pudding layer a day in advance and refrigerate it until you're ready to assemble. This gives the pudding plenty of time to cool and fully set.

Store. Cover your pan with a lid or plastic wrap and store it in the fridge for 3-5 days. If you store it in the freezer, it will keep well for about a week.

Variations: You can easily change the flavor of this dessert using different pudding flavors and types of cookies. Some ideas include:

Chocolate pudding with chocolate Oreos, topped with chocolate curls
White chocolate pudding with golden Oreos, topped with white chocolate curls
Banana pudding with golden Oreos, topped with banana slices
Pumpkin pudding with pumpkin or golden Oreos, topped with white chocolate curls
Pistachio pudding with shortbread cookies, topped with chopped pecans

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