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
