Lemon Lasagna

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I stole this recipe for Lemon Lasagna from a website called dreamingindiy.com who stole it from lilluna.com. This yummy spring time layered dessert starts with crushed lemon Oreos lining a casserole dish. A second layer is made with cream cheese, powdered sugar and cool whip. The third layer is made with lemon pudding mix made with milk and poured over the cream cheese layer. More cool whip is spread on top for the last layer. This is a great light Easter dessert when you are trying to choose between treats from your basket.

Crush 1 package lemon (or golden) Oreos in food processor. Place in a a bowl and add 6 tbsp melted butter. Mix well until it is well combined.

Press into the bottom of a 9×13 pan. Spreading to cover the entire bottom of the pan.

In a medium bowl, add 8 oz softened cream cheese and ½ cup butter.

Add 1 cup powdered sugar and 8 oz of the cool whip. Blend well and pour over the Oreo crust.

Spread mixture to cover cookie crust. In another bowl, make your pudding by adding 3 cups milk and 2 boxes (3.9 oz) instant lemon pudding to the bowl. Whisk together until pudding thickens. Pour over cream cheese layer.

Refrigerate at least 5 minutes. Top with additional 8 oz  cool whip.

Evenly spread cool whip to cover the lemon layer.

Refrigerate 1 hour before serving the Lemon Lasagna.

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Lemon Lasagna

This yummy spring time layered dessert starts with crushed golden Oreos lining a casserole dish. A second layer is made with cream cheese, powdered sugar and cool whip. The third layer is made with lemon pudding mix made with milk and poured over the cream cheese layer. More cool whip is spread on top for the last layer.
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Refrigeration 30 minutes
Total Time 1 hour 30 minutes
Servings 12 people

Ingredients

  • 1 package lemon or golden Oreos
  • 6 tbsp unsalted butter melted
  • 8 oz Philadelphia cream cheese softened
  • ½ cup butter
  • 1 cup powdered sugar
  • 16 oz container cool whip
  • 2 boxes 3.9 oz instant lemon pudding
  • 3 cups milk
  • Lemons garnish

Instructions

  1. Crush Oreos in food processor. Place in a Ziploc baggie and add melted butter. Mix well until it is well combined.
  2. Press into the bottom of a 9x13 pan. Spreading to cover the entire bottom of the pan.
  3. In a medium bowl, blend cream cheese, butter, powdered sugar, and ½ of the cool whip. Blend well and pour over the Oreo crust.
  4. In another bowl, make your pudding by adding your milk and instant pudding to the bowl. Whisk together until pudding thickens. Pour over cream cheese layer. Refrigerate at least 5 minutes.
  5. Top with remaining cool whip.
  6. Refrigerate 1 hour before serving.

Recipe Notes

I mix the melted butter and Oreos in a bowl; I didn’t want the hot butter to melt or burn a hole in the baggie.