Lemon Lasagna

Luscious lemon lasagna combines pudding, whipped cream, and cream cheese layered on a cookie crust to create a delicious, no-bake dessert that everyone will love!

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Lemon Lasagna is unquestionably one of the best-tasting, easiest desserts you can make when having company, or when you’re just craving something lemony and delicious. It takes a little effort, but this multi-layered dessert is worth every minute! The presentation is amazing, and everyone will rave about the taste.

Lemon Lasagna Ingredients 

You’ll need:

• 1 (14.3-ounce) package Golden Oreo cookies
• ½ cup butter, melted
• 8-ounce package cream cheese, softened
• 16-ounce container Cool Whip, divided
• 1 cup powdered sugar
• Lemon juice from 1 lemon
• 1 (3.4-ounce) package instant vanilla pudding mix
• 1 (3.4-ounce) package instant lemon pudding mix
• 3 cups milk
• Optional: lemons for garnish

Substitutions and Additions 

OREO COOKIES – Substitute a layer of graham crackers for the crushed Oreo cookies or try lemon Oreos for an even more lemony taste.

COOL WHIP – Make whipped cream from scratch and use it in place of Cool Whip for a more homemade taste.

LEMON JUICE – One medium-sized lemon yields about 3 tablespoons of juice. Use bottled lemon juice if you don’t have any fresh ones on hand.

GARNISH – Add toasted, shredded coconut, lemon zest, or chopped nuts as a garnish.

How to Make This Lemon Lasagna Recipe

FOR THE CRUST

STEP ONE: In a food processor, pulse the golden Oreos until fine crumbs are formed. Set aside 1 cup of crushed Oreos to use as a topping later. 

PRO TIP: If you don’t have a food processor, place your cookies in a plastic bag and crush them until they are nice and fine.

STEP TWO: In a medium bowl, combine the crushed Oreos with ½ cup of melted butter.

STEP THREE: Press the cookie mixture evenly into the bottom of a 9×13-inch pan. Chill completely in the refrigerator.

PRO TIP: Use your fingers to flatten the crumbs in your pan. This is a good way to tell if they are spread evenly.

FOR THE CREAM CHEESE LAYER

STEP FOUR: In a large bowl, mix the softened cream cheese, 8 ounces of Cool Whip, one cup of powdered sugar, and lemon juice until smooth.

PRO TIP: Cut the cream cheese into small squares to quickly bring it to room temperature.

STEP FIVE: Spread the cream cheese mixture evenly on top of the crust. Chill in the refrigerator.

FOR THE LEMON LAYER

STEP SIX: In a medium bowl, whisk together 3 cups of milk with both of the instant pudding flavors. Mix until the pudding thickens.

STEP SEVEN: Spread the pudding layer over the cream cheese layer. Chill in the refrigerator.

FOR THE TOPPING

STEP EIGHT: Top with the remaining Cool Whip.

STEP NINE: Chill for at least one hour before serving, or overnight if possible. Before serving, top with the remaining Oreo crumbs and sliced lemons for garnish, if desired.

PRO TIP: Chill layered desserts overnight when possible to allow them to be fully set and make them easier to serve.

How To Serve 

Serve after a delicious meal or enjoy it as an anytime treat alongside a hot cup of coffee or even a cold glass of milk. Lemon lasagna is also a great birthday party dessert.

Storage

IN THE FRIDGE: Store tightly covered in the refrigerator for 2-3 days. For best results, garnish just before serving.

IN THE FREEZER: Freeze lemon lasagna for up to one month in an airtight container. Completely defrost in the refrigerator before serving.

Every meal will feel special when it ends with lemon lasagna. Serve this decadent lemony dessert any night of the week, whether company is coming or you just want to spoil your family.

FAQ:

Question: Can I make this lemon lasagna on a shortbread crust?

Answer: Yes. Bake your favorite shortbread recipe in your 13”x9” pan. When it has completely cooled, continue from step four.

Question: Can I make other flavors of this recipe?

Answer: Try substituting key lime or chocolate pudding for the lemon pudding in the recipe. Garnish with lime wedges or cocoa powder accordingly.

Question: Can I double this recipe?

Answer: It’s easy to double the recipe by simply doubling the recipe ingredients. For best results, use two 13”x9” pans.

Lemon Lasagna

Luscious lemon lasagna combines pudding, whipped cream, and cream cheese layered on a cookie crust to create a delicious, no-bake dessert that everyone will love!

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Ingredients

  

• 14.3 ounces golden Oreo cookies
• ½ cup butter melted
• 8 ounces cream cheese softened
• 16 ounces Cool Whip divided
• 1 cup powdered sugar
• lemon juice from 1 lemon
• 3.4 ounces instant vanilla pudding mix
• 3.4 ounces instant lemon pudding mix
• 3 cups milk
• lemons for optional garnish

Instructions

 

• For the Crust
• Place the whole golden Oreos in a food processor and pulse until fine crumbs are formed. Set aside one cup of crushed Oreos for the topping.
• In a medium bowl, combine crushed golden Oreos with ½ cup melted butter.
• Press the cookie mixture evenly into the bottom of a 9×13-inch pan. Chill in the refrigerator.
• For the Cream Cheese Layer
• In a large mixing bowl, mix softened cream cheese, 8 ounces of Cool Whip, one cup powdered sugar, and lemon juice from 1 lemon until smooth.
• Spread evenly over cookie layer. Chill in the refrigerator.
• For the Lemon Layer
• In a medium mixing bowl, whisk together 3 cups milk with both instant pudding flavors until pudding thickens.
• Spread evenly over cream cheese layer. Chill.
• For the Topping
• Top with remaining Cool Whip.
• Chill for at least one hour before serving. Cover with remaining Oreo crumbs and lemon slices for garnish, if desired.

Notes

The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
Transform this lasagna into a pie by making it in a pie dish. Follow the same steps to layer your pie (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer.
Be sure to add the whole Oreos to the food processor, filling included. This will help to keep your crust together.
Chilling this dessert overnight will make it easier to cut and give it a thicker consistency. If you plan to make it a day ahead, add it to the fridge overnight and then top with the crushed cookies just before serving.