close up shot of a slice of Lemon Lasagna on a plate with a piece taken out of it with a fork

Lemon lasagna is a lip-smacking no-bake dessert with creamy layers of lemon pudding, sweet cream cheese, and whipped cream, on top of an Oreo cookie crust.

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Table of Contents

Lemon Lasagna Ingredients
Substitutions and Additions
How to Make This Lemon Lasagna Recipe
How to Serve
Storage
Frequently Asked Questions
More Recipes You’ll Love
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Lemon lasagna is a luscious no-bake dessert made with layers of golden Oreo crust, sweet cream cheese, whipped cream, and tangy lemon pudding. So creamy and refreshing you won’t be able to get enough of this fantastic lemon dessert. A delightful combination of sweet and tart, lemon lasagna is sure to be one of your new favorite desserts.

Also called a lush or delight, if you love layered desserts try orange creamsicle lush, strawberry delight, or chocolate lasagna.

Lemon Lasagna Ingredients

Lemon Lasagna raw ingredients that are labeled

You will need:

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

Substitutions and Additions

LEMON PUDDING LAYER: Lemon pudding is an easy way to make this layer, but you could also use lemon pie filling or lemon curd. You can substitute either of these for a tart, more lemony flavor. Adding lemon zest to your pudding layer or sprinkled on top of the dessert is a delicious way to add some extra, bright lemon flavor.

CRUST: If you can’t find golden Oreos, you can use a graham cracker crust instead. Substitute 9 crackers (1 sleeve) of graham crackers. Check out our homemade graham cracker crust recipe for instructions.

TOPPINGS: There are so many tasty options here! Top this dessert with your favorites, such as chopped walnuts, chopped pecans, toasted coconut, or shaved white chocolate.

WHIPPED TOPPING: If you would prefer to make your own whipped cream instead of using Cool Whip, check out our whipped cream recipe.

How to Make This Lemon Lasagna Recipe

PRO TIP: The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.

For the Crust

STEP ONE: 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.

PRO TIP: Be sure to add the whole Oreos to the food processor, filling included. This will help to keep your crust together.

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

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

For the Cream Cheese Layer

STEP FOUR: 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.

cream cheese mixture spread on top of the cookie crumb layer

STEP FIVE: Spread evenly over cookie layer. Chill in the refrigerator.

For the Lemon Layer

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

lemon ingredients combined in a bowl then spread on top of the cream cheese layer

STEP SEVEN: Spread evenly over the cream cheese layer. Chill.

For the Topping

STEP EIGHT: Top with remaining Cool Whip.

cool whip spread on top of the lemon layer then topped with oreo crumbs and lemon slices

STEP NINE: Chill for at least one hour before serving. Cover with remaining Oreo crumbs and lemon slices for garnish, if desired.

PRO TIP: 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.

How to Serve

No-bake desserts are a summertime favorite, but a dreamy pan of Lemon Lasagna will be a crowd favorite whenever you serve it. You could top your dessert lasagna with chopped nuts, shredded coconut, lemon slices, or shaved white chocolate. Serve this tangy treat with a glass of sweet peach iced tea or raspberry iced tea.

Storage

IN THE FRIDGE: This lemon lasagna dessert recipe can be stored in the refrigerator for up to three days.

IN THE FREEZER: Lemon lasagna can also be frozen for up to a month. Defrost in the fridge before serving.

Sweet and zesty lemon lasagna is a lip-smacking no-bake dessert that you just can’t get enough of. Every bite is creamy with just a bit of crunch from the golden OREO crust. Four delectable layers combine to create a bright and cheerful treat that’s a burst of lemony goodness.

Frequently Asked Questions

Can I change the flavors in this lasagna recipe?

There are so many possibilities with this recipe. Try chocolate pudding with chocolate Oreos, banana pudding with golden Oreos, or pistachio pudding with chocolate Oreos. Choose toppings that pair well with each flavor.

How do I store this lemon dessert recipe?

You can keep lemon lasagna in the fridge for up to 3 days or in the freezer for about a month.

I can’t find vanilla Oreos, what other cookies can I use for the crust?

If you can’t find vanilla Oreos, you can use either graham cracker crumbs or vanilla Nilla wafers for your crust.

More Recipes You’ll Love

Lemon Lasagna

Lemon lasagna is a lip-smacking no-bake dessert with creamy layers of lemon pudding, sweet cream cheese, and whipped cream, on top of an Oreo cookie crust.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Course Dessert

Cuisine American

Servings 12

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
1 lemon juice
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 the 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.

Video

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.