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

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
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
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 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.

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.