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.
Keyword: Raspberry Lasagna Recipe
13.1ouncesLemon Creme THINS Oreos
½cupunsalted buttermelted (1 stick, 113 grams)
Lemon Cream Cheese Layer
8ouncescream cheeseroom temperature
3.4ouncesinstant lemon pudding mix
1 ½cupswhole milkvery cold
3ouncesraspberry flavored jello
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 9x13 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.
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.