Lemon Lasagna

Lemon lasagna is a creamy dessert full of light and fluffy layers on top of a sweet and crunchy Oreo cookie crust.

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The perfect combination of sweet, tart, and creamy, this lemon lasagna is one of our favorite no-bake recipes. Velvety cream cheese, fluffy whipped cream, and tangy lemon pudding are layered together for a dreamy dessert that will awaken your taste buds, while a golden Oreo crust and topping add just the right amount of crunch to complete this amazing dessert.

Lemon Lasagna Ingredients

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You’ll need:

• 1 (14.3-ounce) package of golden Oreo cookies
• ½ cup butter, melted
• 8-ounce package of cream cheese, softened
• 16-ounce container of Cool Whip, divided in half
• 1 cup of powdered sugar
• Lemon juice from 1 lemon
• 1 (3.4-ounce) package of instant vanilla pudding mix
• 1 (3.4-ounce) package of instant lemon pudding mix
• 3 cups of milk
• Optional: lemons for garnish

PRO TIP:

The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.

Substitutions And Additions

LEMON PUDDING LAYER: Lemon pudding is an easy way to make this layer, but you could also use lemon pie filling or lemon curd. You can substitute either of these for a tart, more lemony flavor. Adding lemon zest to your pudding layer or sprinkled on top of the dessert is a delicious way to add some extra, bright lemon flavor.

CRUST: If you can’t find golden Oreos, you can use a graham cracker crust instead. Substitute 9 crackers (1 sleeve) of graham crackers. Check out our homemade graham cracker crust recipe for instructions.

TOPPINGS: There are so many tasty options here! Top this dessert with your favorites, such as chopped walnuts, chopped pecans, toasted coconut, or shaved white chocolate.

WHIPPED TOPPING: If you would prefer to make your own whipped cream instead of using Cool Whip, check out our whipped cream recipe.

How To Make This Lemon Lasagna Recipe

For The Crust

STEP ONE: In a food processor, pulse the golden Oreos until fine crumbs are formed. Set aside 1 cup of crushed Oreos to use as a topping later. 

STEP TWO: In a medium bowl, combine the crushed Oreos with ½ cup of melted butter.

STEP THREE: Press the cookie mixture evenly into the bottom of a 9×13-inch pan. Chill completely in the refrigerator.

For The Cream Cheese Layer

STEP FOUR: In a large bowl, mix the softened cream cheese, 8 ounces of Cool Whip, one cup of powdered sugar, and lemon juice until smooth.

STEP FIVE: Spread the cream cheese mixture evenly on top of the crust. Chill in the refrigerator.

For The Lemon Layer

STEP SIX: In a medium bowl, whisk together 3 cups of milk with both of the instant pudding flavors. Mix until the pudding thickens.

STEP SEVEN: Spread the pudding layer over the cream cheese layer. Chill in the refrigerator.

For The Topping

STEP EIGHT: Top with the remaining Cool Whip.

STEP NINE: Chill for at least one hour before serving, or overnight if possible. Before serving, top with the remaining Oreo crumbs and sliced lemons for garnish, if desired.

How To Serve

Serve this luscious dessert treat for a quick and easy no-bake option anytime you are craving something sweet and tangy. Add our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it down.

Dessert lasagnas are all the rage, and we can’t get enough of these sweet layered desserts! Our other popular picks are chocolate lasagna and raspberry lasagna.

MORE LEMON RECIPES

Dessert Bars

Lemon Cheesecake Bars

Cookie Recipes

Old Fashioned Lemon Sugar Cookies

Storage

IN THE FRIDGE: This lemon lasagna dessert recipe can be stored in the refrigerator for up to three days.

IN THE FREEZER: Lemon lasagna can also be frozen for up to a month. Defrost in the fridge before serving.

This bright and cheerful lemon lasagna, also called lemon delight or lemon lush, is the ultimate four-layer treat! So many creamy ingredients make this a heavenly confection that will become one of your new favorite desserts.

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• Lemon Cake

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Lemon Lasagna

5 from 17 votes

Lemon lasagna is a creamy dessert full of light and fluffy layers on top of a sweet and crunchy Oreo cookie crust.

Prep Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12

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Ingredients

  

1x2x3x

• 14.3 ounces golden Oreo cookies
• ½ cup butter, melted
• 8 ounces cream cheese, softened
• 16 ounces Cool Whip, divided in half
• 1 cup powdered sugar
• lemon juice, from 1 lemon
• 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 9×13-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 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.

Nutrition

Calories: 488kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 391mg | Potassium: 183mg | Fiber: 1g | Sugar: 39g | Vitamin A: 655IU | Calcium: 141mg | Iron: 1mg

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