Raspberry Lasagna

This heavenly, no-bake raspberry lasagna dessert features a refreshing and lemony crust topped with a layer of tart lemon cream cheese and pudding. Add sweet, delicate raspberries, jello, and fluffy Cool Whip on top, and you have the dessert of your dreams.

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Raspberry Lasagna Ingredients

This raspberry lasagna is a dessert masterpiece featuring a blend of sweet and tangy ingredients.

Topped with airy Cool Whip and sliced almonds, each layer combines to create a balanced and indulgent delight.

You’ll need

For The Crust:

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

For The Raspberry Layer:

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

For The Lemon Cheesecake Layer:

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

For The Topping:

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

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 of coconut flakes?

How To Make This Raspberry Lasagna Recipe

Our step-by-step instructions will walk you through making each delicious layer of this dessert lasagna.

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.

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 two to three 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 mixture 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 three to five 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.

STEP ELEVEN: Top your raspberry layer with the whipped topping, making sure to spread it 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 six hours, or overnight, to chill and firm up before cutting and serving.

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.

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

Storing This Raspberry Layered Dessert

We’ve got a few helpful tips to store your raspberry lasagna for later.

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 four 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 raspberry lasagna dessert.

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