Lemon Lasagna Recipe

This vibrant Lemon Lasagna is not your typical savory dish. It's a delightful twist on a classic dessert, featuring layers of cool and creamy perfection. Forget about heating up the oven; this no-bake dessert comes together in a flash, making it ideal for potlucks, summer gatherings, or a quick and easy treat at home.
With a buttery golden Oreo crust as the base, this lasagna is layered with a luscious lemon cream cheese filling and a smooth and tangy lemon pudding. Topped with whipped cream and a sprinkle of lemon zest, it's an explosion of citrusy flavor and creamy textures that will tantalize your taste buds.

Ingredients

• For the Crust:
• 1 (14.3-ounce) package golden Oreo cookies
• ½ cup butter, melted
• For the Cream Cheese Layer:
• 8-ounce package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 8 ounces tub cool whip, thawed
• For the Lemon Pudding Layer:
• 2 (3.4-ounce) packages instant lemon pudding mix
• 3 cups milk

Directions

1. Make the Crust: In a food processor, crush the Oreo cookies into fine crumbs. Alternatively, you can place the cookies in a zip-lock bag and crush them with a rolling pin. In a large bowl, combine the crushed cookies with melted butter and mix well. Press the mixture firmly into the bottom of a 9x13 inch baking dish. Refrigerate for at least 30 minutes.
2. Make the Cream Cheese Layer: Using a hand mixer or electric mixer, beat together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Fold in the thawed Cool Whip until just combined. Spread the cream cheese mixture evenly over the chilled cookie crust. Refrigerate for another 30 minutes.
3. Make the Lemon Pudding Layer: In a large bowl, whisk together the instant lemon pudding mix and milk until thickened according to package instructions. Pour the pudding layer over the chilled cream cheese layer. Refrigerate for at least 4 hours, or overnight, for the flavors to meld.
4. Serve: Before serving, top the Lemon Lasagna with additional whipped cream and a sprinkle of lemon zest for an extra citrusy touch.
5. Tips:
6. For a richer flavor, use real butter instead of melted butter in the crust.
7. If you don't have Cool Whip, you can make your own whipped cream using heavy whipping cream, powdered sugar, and vanilla extract.
8. You can substitute vanilla wafers or graham crackers for the golden Oreos in the crust.
9. For a more intense lemon flavor, add a tablespoon of grated lemon zest to the cream cheese layer.
10. Leftovers can be stored in the refrigerator for up to 3 days.