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Raspberry Lasagna

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close up shot of raspberry lasagna with almonds on a plate
This delicious raspberry lasagna consists of a tangy lemon oreo crust that is filled with delicious layers of lemon cream cheese and juicy raspberries that is then topped with sweet cool whip and almonds.
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This heavenly, no-bake raspberry lasagna dessert is a snap to put together and is absolutely delicious. A refreshing and lemony crust is topped with a layer of a tart, lemon cream cheese and pudding mixture. Add sweet, delicate raspberries, jello and fluffy Cool Whip on top and you have the dessert of your dreams.

Dessert lasagnas are a tasty dessert that require no-baking and minimal prep work. Try our chocolate lasagna, lemon lasagna and peanut butter lasagna for variations on this recipe.


MORE DESSERT LASAGNA RECIPES:
Chocolate Peanut Butter Lasagna | Mint Chip Dessert Lasagna


RASPBERRY LASAGNA INGREDIENTS

You will need

For the Crust

  • 1 (13.1-ounce) package of Lemon Creme THINS Oreos
  • ½ cup (1 stick, 113 grams) unsalted butter, melted

For the Lemon Cheesecake Layer

  • 1 (8-ounce) package of cream cheese, room temperature
  • ⅓ cup powdered sugar
  • 1 (3.4-ounce) box instant lemon pudding mix
  • 1½ cups whole milk, very cold

For the Raspberry Layer

  • 1 (12-ounce) bag frozen raspberries
  • 1 (3-ounce) box raspberry flavored jello
  • 1 cup water, boiling
  • 1 cup ice cubes

For the Topping

  • 1 (8-ounce) tub of Cool Whip, thawed
  • ½ cup sliced almonds

Pro Tip: If raspberries are in season and you wish to use fresh ones, you will need 2 pints (equal to 2 cups). You will want to add them after adding the ice in the directions so as not to let the berries lose their shape too much in the boiling water. Frozen raspberries are readily available all year round in your grocery freezer section; this is why I like to use them in this recipe.

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

Oreos: If you cannot find the Lemon Creme Thin Oreos, you can substitute regular golden Oreos in their place. You would use about 32-34 cookies and follow the same directions.

Pudding: You can substitute cheesecake flavor instant pudding for the lemon flavor if you are not partial to lemon, and it will taste just as delicious. White chocolate flavored pudding would also taste amazing in this recipe.

Toppings: This dessert is quite flexible in what you could add as toppings. Fresh raspberries or white chocolate shavings would be a yummy addition. What about adding a tropical crunch with a couple of tablespoons coconut flakes?

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HOW TO MAKE THIS RASPBERRY LASAGNA RECIPE

PRO TIP: 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.

STEP ONE: In the bowl of a food processor, place all the lemon creme Oreos and pulse them until they are fine crumbs. Slowly pour the melted butter through the pour spout opening while the food processor is running, just until all the butter is combined with the cookie crumbs.

PRO TIP: Be sure to add the whole Oreos to the food processor, filling included. This will help to keep your crust together.

STEP TWO: Press the cookie crumbs evenly into the bottom of a 9×13 dish. Make sure to pack the crumbs down well. Set the crust aside.

STEP THREE: In a large bowl, add the raspberry flavored jello and the boiling water. Stir until completely dissolved.

STEP FOUR: Add the ice and frozen raspberries. Stir for 2 to 3 minutes to melt the ice and to allow the jello to start setting. If any little pieces of ice remain, just pull them out.

STEP FIVE: Set the raspberry jello mix in the refrigerator to chill for 10 to 15 minutes while preparing the lemon cream cheese layer.

STEP SIX: In a medium bowl, whisk together the instant lemon pudding mix and the cold milk until the pudding starts to thicken. This will take about 3 to 5 minutes. Set aside.

STEP SEVEN: In another large bowl whip the cream cheese and powdered sugar together, with an electric mixer on medium speed, until smooth.

STEP EIGHT: Add the lemon pudding mixture to the cream cheese mixture. Stir together until completely combined and smooth.

STEP NINE: Spread the lemon cream cheese mixture evenly over the prepared crust.

STEP TEN: Spread the chilled raspberry jello mixture over the cream cheese and lemon pudding layer, being very careful not to allow the layers to mix.

PRO TIP: If your raspberry jello is still pretty loose at this point, just put it back into the refrigerator for another 10 to 15 minutes to firm up just enough to spread but NOT completely firm.

STEP ELEVEN: Top your raspberry layer with the whipped topping, making sure to spread evenly and not mix it with the raspberry layer. Sprinkle the sliced almonds evenly over the whipped topping.

STEP TWELVE: Place your raspberry lasagna into the refrigerator for at least 6 hours, or overnight, to chill and firm up before cutting and serving.

PRO TIP: 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.

HOW TO SERVE

Top this sweet treat with a handful of fresh raspberries and an extra scoop of whipped cream on top or a scoop of vanilla ice cream on the side. 

This would be yummy for a summer dessert or to bring to a family gathering. Serve it alongside a cup of coffee, tea or beverage of your choice. Or serve with iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side.

STORAGE

IN THE FRIDGE: This raspberry lasagna is best made ahead and chilled overnight in the refrigerator to allow all the layers to set properly. It can be stored, covered in the refrigerator for up to 4 days.

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

Delicious layers full of sweet and fluffy confection make this no-bake dessert taste terrific. The only thing better than juicy raspberries alone is if they are combined with lemon, all packed into tasty layers. I guarantee you will get rave reviews with this dessert.

FAQ

Can I change the flavors in this dessert 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 raspberry dessert recipe?

You can keep raspberry cheesecake lasagna in the fridge for up to 3 days or in the freezer for about a month.

If I can’t find lemon Oreos; what other cookies can I use for the crust?

If you can’t find lemon Oreos, you can use either golden Oreos, graham cracker crumbs or vanilla Nilla wafers for your crust.

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close up shot of raspberry lasagna with almonds on a plate

Raspberry Lasagna

5 from 1 vote
This delicious raspberry lasagna consists of a tangy lemon oreo crust that is filled with delicious layers of lemon cream cheese and juicy raspberries that is then topped with sweet cool whip and almonds.
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 12

Ingredients
  

Crust

  • 13.1 ounces Lemon Creme THINS Oreos
  • ½ cup unsalted butter melted (1 stick, 113 grams)

Lemon Cream Cheese Layer

  • 8 ounces cream cheese room temperature
  • cup powdered sugar
  • 3.4 ounces instant lemon pudding mix
  • 1 ½ cups whole milk very cold

Raspberry Layer

  • 12 ounces raspberries frozen
  • 3 ounces raspberry flavored jello
  • 1 cup boiling water
  • 1 cup ice cubes

Topping

  • 8 ounces Cool Whip thawed
  • ½ cup almonds sliced

Instructions
 

  • In the bowl of a food processor, place all the lemon creme Oreos and pulse them until they are a fine crumb. Slowly pour the melted butter through the pour spout opening while the food processor is running, just until all the butter is combined with the cookie crumbs.
  • Press the cookie crumbs evenly into the bottom of a 9×13 dish. Make sure to pack the crumbs down well. Set the crust aside.
  • In a large bowl, add the raspberry flavored jello and the boiling water. Stir until completely dissolved.
  • Add the ice and frozen raspberries to the mixture. Stir for 2 to 3 minutes to melt the ice and to allow the jello to start setting. If any little pieces of ice remain, just pull them out.
  • Set the raspberry jello mix in the refrigerator to chill for 10 to 15 minutes while preparing the lemon cream cheese layer.
  • In a medium bowl, whisk together the instant lemon pudding mix and the cold milk until the pudding starts to thicken. This will take about 3-5 minutes. Set aside.
  • In another large bowl, whip the cream cheese and powdered sugar together with a hand mixer on medium speed until smooth. Add the lemon pudding mixture to the cream cheese mixture. Stir together until completely combined and smooth.
  • Spread the lemon cream cheese mixture evenly over the prepared crust.
  • Spread the chilled raspberry jello mixture over the cream cheese layer, careful not to allow the layers to mix.
    Pro Tip: If your raspberry jello is still pretty loose at this point, just put it back into the refrigerator for another 10 to 15 minutes to firm up just enough to spread but NOT completely firm.
  • Top your raspberry layer with the whipped topping, making sure to spread evenly and not mix it with the raspberry layer. Sprinkle the sliced almonds evenly over the whipped topping.
  • Place your raspberry lasagna into the refrigerator for at least 6 hours or overnight, to chill and firm up before cutting and serving.

Notes

  • If you cannot find the Lemon Creme Thin Oreos, you can substitute regular golden Oreos in their place. You would use about 32 to 34 cookies and follow the directions as listed above.
  • You can substitute Cheesecake flavor instant pudding for the lemon flavor if you are not partial to lemon and it will taste just as delicious.
  • If raspberries are in season and you wish to use fresh ones, you will need 2 pints (equal to 2 cups). You will want to add them after adding the ice in the directions so as not to let the berries lose their shape too much in the boiling water. Frozen raspberries are readily available all year round, in your grocery freezer section; this is why I like to use them in this recipe.

Nutrition

Calories: 447kcal | Carbohydrates: 51g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 272mg | Potassium: 203mg | Fiber: 3g | Sugar: 28g | Vitamin A: 582IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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