Lemon Lasagna is a refreshing, no-bake dessert that combines a citrusy Oreo crust, a creamy cream cheese layer, tangy lemon pudding, and a light whipped topping. This dessert is perfect for warm weather and an easy treat that’s sure to impress.
Why I’ll Love This Recipe
I love this Lemon Lasagna because it’s light, fresh, and so simple to make. The crunchy lemon Oreo crust contrasts beautifully with the smooth cream cheese layer, tangy lemon pudding, and fluffy whipped topping. It’s a dessert that requires no baking and can be made ahead of time, making it perfect for busy days or when I want to serve something special without the hassle.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust
- 1 (14.3 oz) package Lemon Oreo cookies (or Golden Oreos)
- 6 tbsp unsalted butter, melted
Cream cheese layer
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- Half of 16 oz whipped topping
Pudding layer
- 2 (3.4 oz) boxes lemon instant pudding
- 3 cups milk
Topping
- Remaining 8 oz whipped topping
- Lemon slices or crushed Oreos for garnish
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
directions
- Crush the Lemon Oreos (with filling) until fine crumbs.
- Combine crumbs with melted butter and press the mixture firmly into a 9×13″ pan.
- Beat powdered sugar, cream cheese, butter, and half the whipped topping until smooth. Spread this mixture evenly over the crust.
- Whisk together the pudding mixes and milk until thick, then pour it over the cream cheese layer. Let it set for about 5 minutes.
- Spread the remaining whipped topping over the pudding layer.
- Chill the dessert for at least 1 hour (overnight works even better).
- Garnish with lemon slices or extra crushed Oreos just before serving.
Servings and timing
- Serves: about 16 slices
- Prep time: ~10 minutes
- Chill time: at least 1 hour (overnight is even better)
- Total time: ~1 hour 10 minutes
Variations
- For an extra lemony flavor, try swapping the lemon pudding with lemon curd or lemon pie filling.
- I can also use graham crackers or any other cookies I prefer for the crust.
- Add fresh fruit, like berries, on top for a colorful twist.
- Instead of whipped topping, I could use freshly whipped cream for a richer texture.
storage/reheating
- Refrigerator: Store it in the fridge for up to 3–5 days, covered tightly.
- Freezer: I can freeze it for up to 1 week. Just make sure to thaw it overnight in the fridge before serving.
- There’s no need to reheat this dessert—it’s best served chilled.
FAQs
What if I want a stronger lemon flavor?
I can easily make the lemon flavor more intense by using lemon curd or lemon pie filling instead of the pudding.
Can I prepare this dessert in advance?
Yes! This dessert is perfect for making ahead. In fact, chilling it overnight helps the layers set and enhances the flavor.
Can I use homemade whipped cream instead of store-bought topping?
Absolutely! Homemade whipped cream will add a richer texture and taste, making the dessert even more indulgent.
How long will this dessert last in the fridge?
If stored properly in an airtight container, it should last for up to 3–5 days in the fridge.
Can I freeze Lemon Lasagna?
Yes, I can freeze it for up to a week. Be sure to cover it tightly before freezing, and then thaw it in the fridge overnight before serving.
Conclusion
This Lemon Lasagna has become one of my favorite go-to desserts. It’s so easy to make, and the combination of tangy lemon and creamy layers always impresses everyone. Plus, it’s the perfect make-ahead treat for gatherings or a simple, refreshing dessert any day of the week.
Print
Lemon Lasagna
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A bright, no-bake, four-layer dessert featuring a citrusy Oreo crust, smooth cream cheese, tangy lemon pudding, and a fluffy whipped topping, perfect for warm weather and gatherings.
Ingredients
- 1 (14.3 oz) package Lemon Oreo cookies (or Golden Oreos)
- 6 Tbsp unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 16 oz whipped topping, divided
- 2 (3.4 oz) boxes lemon instant pudding
- 3 cups milk
- Lemon slices or more crushed Oreos for garnish
Instructions
- Crush the Lemon Oreos (with filling) until fine crumbs.
- Combine crumbs with melted butter and press firmly into a 9×13″ pan.
- In a bowl, beat powdered sugar, cream cheese, butter, and half the whipped topping until smooth. Spread over the crust.
- In another bowl, whisk pudding mixes and milk until thick, then pour over the cream cheese layer. Chill for about 5 minutes.
- Spread the remaining whipped topping over the pudding layer. Chill for at least 1 hour (overnight is even better).
- Garnish with lemon slices or extra Oreo crumbs before serving.
Notes
- Chilling overnight enhances flavor and sets the layers better.
- You can substitute lemon pudding with lemon curd or pie filling for stronger lemon flavor.
- Homemade whipped cream can replace whipped topping for a richer texture.
- Try variations with graham cracker crust, toasted coconut, or berries.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg
