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 9x13-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.
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.