The perfect mix of sweet, tart and creamy, this lemon lasagna is one of our favorite no-bake recipes.Velvety cream cheese, fluffy whipped cream and tangy lemon pudding come together for a dreamy dessert that will tantalize your taste buds, while a golden Oreo crust and filling add just the right amount of crunch to complete this decadent dessert. Lemon pudding is an easy way to make this filling, but you can also use lemon pie filling or buttermilk. You can substitute either for a more tart flavor. Adding lemon zest to a pudding filling or pouring it over a dessert is a delicious way to add that extra bright lemon flavor.
°14.3 ounces of golden cookies
°Half a cup of melted butter
°8 ounces soft cream cheese
°16 oz Cool Whip, halved
°1 cup powdered sugar
°Lemon juice from 1 lemon
°3.4 ounces vanilla instant pudding mix
°3.4 ounces lemon pudding mix
°3 cups of milk
°Lemon, for optional garnish
Place the whole golden Oreo in a food processor and process until small crumbs form. Set aside a cup of crushed Oreo for garnish.
In a medium bowl, combine the crushed Golden Oreos with 1/2 cup melted butter.
Press cookie mixture evenly into bottom of 9″ x 13″ pan. Refrigerate.
For the cream cheese layer
In a large bowl, combine softened cream cheese, 8 ounces Cool Whip, 1 cup powdered sugar, and juice of 1 lemon until smooth.
Spread evenly over the cookie layer. Refrigerate.
for the lemon layer
In a medium mixing bowl, whisk together 3 cups of milk and each of the instant pudding flavors until the pudding thickens.
Spread evenly over cream cheese layer. Cold.
at the top
Garnish with the rest of the cold whip.
Refrigerate at least 1h hour before serve. Top with remaining Oreo crumbs and lemon wedges for garnish, if desired.