October 16, 2024
Review RecipeLemon 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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For those who crave a dessert that’s both light and luscious, our Lemon Lasagna is the one to try. This recipe puts the lemon front and center. A lemon Oreo base brings an unexpected tang, while real lemon juice adds brightness to every creamy layer. The result is a perfectly balanced combination of tart and sweet, with each bite delivering a refreshing yet indulgent experience.
Let’s Dish: About This Dessert
Main Ingredients: Golden Oreos, cream cheese, Cool Whip, powdered sugar, lemon juice, vanilla and lemon pudding, milk.
Quick Steps: Make Oreo crust, spread cream cheese, then pudding, top with Cool Whip.
Total Time & Yield: 1 hour 30 minutes, serves 12.
Why This Recipe
- This lemon lasagna recipe stands out by emphasizing a balanced combination of tartness and sweetness.
- While many recipes use Golden Oreos or even graham crackers for the crust, our recipe brings a zesty brightness by using lemon Oreos, amplifying the citrus flavor right from the base. This adds a unique tanginess that complements the creamy layers without being overly sweet.
- Additionally, unlike other recipes that stick to basic cream cheese and Cool Whip layers, we blend in fresh lemon juice and zest, adding a natural freshness that elevates the dessert beyond just relying on pudding mix for flavor.
- The result is a brighter, fresher dessert that stands out compared to others that lean heavily on pre-packaged elements.
- Moreover, while some variations recommend different cookie bases or pudding flavors, our focus remains on enhancing the natural lemon flavor to offer a more cohesive lemon-forward experience.
- This makes our recipe ideal for true lemon lovers looking for something refreshingly bright and creamy.
Lemon Lasagna Ingredients
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.
Be sure to add the whole Oreos to the food processor, filling included. This will help to keep your crust together.
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.
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.
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.
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.
FREQUENTLY ASKED QUESTIONS
Can I change the flavors in this lasagna recipe?
There are so many possibilities with this recipe. Try chocolate pudding with chocolate Oreos, banana pudding with golden Oreos, or pistachio pudding with chocolate Oreos. Choose toppings that pair well with each flavor.
How do I store this lemon dessert recipe?
You can keep lemon lasagna in the fridge for up to 3 days or in the freezer for about a month.
I can’t find vanilla Oreos, what other cookies can I use for the crust?
If you can’t find vanilla Oreos, you can use either graham cracker crumbs or vanilla Nilla wafers for your crust.
More Lemon Dessert Recipes
- Lemon Bars
- Lemon Cheesecake
- Lemon Poke Cake
- Lemon Blueberry Bread
- Lemon Lush
- Lemon Cool Whip Cookies
- Lemon Curd
- Mini Lemon Meringue Pies
- Lemon Cream Cheese Pie
- Lemon Chiffon Cake
- Lemon Drizzle Cake
- Lemon Blueberry Cobbler
- Lemon Cake with Lemon Curd
- Lemon Cake
Lemon Lasagna
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
Total Time 1 hour 30 minutes
Servings 12
Ingredients
- 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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Comments
JudyP says
I’m the mom of 5 boys and one very tomboyish girl who are all grownups now with their own boys and girls. They will love this!!
ANNE ROBINSON says
Is there an alternative to using the pudding mix? My family has issues with sugar and most artificial ingredients, and I can substitute whipped cream for the Cool Whip, but the pudding??
Layne Kangas says
I haven’t tried making it any other way so I don’t have a good suggestion for what you could use instead of pudding, I’m sorry!
Sabryna says
You could use custard and a lemon curd both of which are made in dubble boilers on the stove it will take longer to make ans set but would taste the same
Phyllis naumann says
What if you don’t have a food processor? Can you substitute anything else? Maybe graham cracker crust?
Layne Kangas says
You could probably use a blender instead!
Lu says
Or just put into a ziplock bag & take out aggression with a rolling pin. 😬
PJ says
Would say you could just put in a ziplock type bag and use a rolling pin.
Layne Kangas says
Yes, you could!
Beth says
Cheesecake pudding mix instead of vanilla pudding mix would also work.
Frankie Schilke says
I’m making this tomorrow. I had a recipe similar when I was living overseas and I lost it I’m so excited.
Thank you for posting kiss recipe
Melissa says
I was going tom ask if lemon Oreos could be used. My husband thinks that would be delicious!
Layne Kangas says
Yes, that would be delicious!
Janet says
Lemon Oreos would make a great crust!
Glynnette Scott says
Oh, my Mouth is watering just looking at picture! Love love lemon sweets!
Thanks for sharing🌸
dana reed says
I can’t wait to make. I am not a huge Coolwhip fan. Could homemade whipped cream (heavy whipping cream, powdered sugar, and lemon zest) work?
Layne Kangas says
Yes, you could definitely do that! Enjoy 🙂
Suzanne says
This looks so good! I love the idea of vanilla Oreos! Do you use them in any other crust recipes?
Vanessa says
Thanks for sharing! Does it keep long?
Kelly says
Amazing!!! So light and refreshing. Became a favorite after the first time making it.
Joyce h says
I made this today for tonight’s dessert.it was delicious.only change I made was I used graham cracker crumbs for the crust as that was what I had.it came out great.i think the cookies would make it way too sweet.this is a keeper!
Liz Shivel says
I made this yesterday and refrigerated 24 hours. It is delicious for sure! But didn’t set up as firm as the photos & was hard to get out of the pan because the crust was quite thick. Anyone else have these issues? Would be good & pretty if put together in individual parfait glasses.
vicki says
No rating yet, haven’t made it but wanted to ask if this could be frozen after making
Layne Kangas says
Yes, you could – I have popped in the freezer to help speed up the setting process before if it was really hot out or I was in a time crunch. Enjoy 🙂
Jennifer says
Hi, if you use lemon curd or pie filling would you still mix it with vanilla pudding? Thank you!
Denise says
In my opinion, and I have not made this yet, I would use 2 lemon pie fillings, just make sure it is cold before you use it! I love lemon, just my opinion. I think the vanilla pudding mixed with lemon would be too sweet!
Michelle says
What a perfect summer dessert! Instant hit at my house! Thanks so much for sharing! For a crust that’s less sweet, I saw your substitution of graham crackers. Have you tried Nila wafers or even Ritz crackers mixed with butter? If so, what portion would you recommend? Just curious if it yielded a good result. Thanks again!
Layne Kangas says
I haven’t tried it that way yet – that would probably be good as well! Let me know if you try! 🙂
Mayte Rubio says
Delicious. Made it with Graham crackers.
Lori says
Haven’t made it yet. But would like to know if I substitute for powdered sugar with Stevia would that work?
Layne Kangas says
I think it would be ok but I haven’t tried it myself so I can’t say for sure if it will! 🙂
Christine Peterson says
I just made this for the second time. I thought with the cookies and the pudding’s it might be too sweet. It was wonderful!! Not too sweet at all. I’m not a fan of really sweet things and I found this just perfect. With the lemon juice and cream cheese it beautifully balances out the sweet, hence, I made it for Easter dinner tomorrow. I did freeze the leftover’s the first time I made it. When thawed it tastes just as fresh!’
Diana says
I just made this and cannot wait to eat it for Easter dessert! Thinking about using heavy cream on top instead of cool whip so I don’t have to run to the store
Layne Kangas says
Yay! You can definitely top it with homemade whipped cream if you would rather. Enjoy 🙂
Ashley says
How long do you let it chill in the refrigerator between each layer?
Layne Kangas says
You’ll chill each layer just 10-15 minutes while you prepare the next layer. Then the whole thing will chill for several hours (or overnight!) before serving. Enjoy! 🙂
Deb says
This is so good!!! I want to try using lemon curd instead of lemon pudding. Can you tell me how much I should use and whether I should use the vanilla pudding mixed with the lemon curd? Thank you!
Michelle Himegarner says
I used lemon Oreos. Thought it might be too much lemon flavor, but my family said never too much lemon. They loved it.
Teresa says
If you substitute lemon curd for the lemon pudding do you reduce the amount of milk do you use?
Layne Kangas says
Hi, Teresa – I haven’t tried it that way so I can’t speak for certain how it would turn out! Please let me know if you test it!
BakingWithMaxYT says
I did. It still set to a thick consistency.
Trisha Lovato says
This stuff is amazingly delicious and so easy to make.
Pat Biese says
I want to try all of them sound delicious
Gina says
I made a version of this with lemon oreos ….I didn’t add cream cheese. I will definitely try it though. This is so yummy ,that would just make it even better!
Joy says
Such a bright, refreshing treat!
Jill says
This was easy and tasty; I used lemon Oreos instead of golden for a bit more lemon flavor. I look forward to trying other flavor variations!
BakingWithMaxYT says
If you are using a 8×11 pan you are able to make two of these, I made this in an 8×11 and I couldn’t fit the cool whip on top. And the Graham cracker or Oreo crust was about half an inch.
Laura says
Made a sugar free version in pie crust
Substituted with sugar free pudding and cool whip, and truvia confectioners “sugar”
It made 2 pies. Ate one, froze one. Delicious!