Lemon Oreo Lasagna is a no-bake layered dessert that is easy to make! This delicious lemon dessert recipe is made with Lemon Oreos, whipped topping, cheesecake pudding, lemon pie filling, and a few other basic ingredients.
![Lemon Oreo Lasagna is a no-bake layered dessert that is easy to make! This delicious lemon dessert recipe is made with Lemon Oreos, whipped topping, cheesecake pudding, lemon pie filling, and a few other basic ingredients.](https://butterwithasideofbread.com/wp-content/uploads/2024/06/Lemon-Oreo-Lasagna-18.jpg)
Summer is in full swing and it is hot! I love finding new recipes that don’t require an oven to make, and that are cool and refreshing to eat. This Lemon Oreo Lasagna fits the bill perfectly.
LEMON OREO LASAGNA
Lemon Oreo Lasagna is made with a crust made of crushed Lemon Oreos and melted butter. A creamy cheesecake pudding layer is spread on top of the crust, and then a creamy lemon pie filling layer is spread over that. Pipe some frosting around the edges and sprinkle more Lemon Oreo crumbs on top of the dessert – this creates a dessert that looks like cake..but one that you don’t have to bake! Chill the dessert before slicing and serving.
FLAVOR VARIATIONS FOR THIS RECIPE
If you aren’t a fan of lemon, no worries! Use Golden Oreos instead of lemon ones and then choose a different flavor of pie filling…cherry and raspberry are absolutely amazing in this recipe! I love how versatile this dessert is!
Ingredients in Lemon Oreo Lasagna
Lemon Oreos – You will need about 55 Lemon Oreos. If you have two Family Size packages of Lemon Oreos – these packages are 1 lb, 2.71 oz each.
Butter – For best results, use real butter. You will need to melt the butter to mix with the Oreo crumbs to form the crust for the dessert.
Cool Whip – You will need a 12-ounce container of Cool Whip. Make sure the Cool Whip is thawed completely before dividing and mixing into the respective layers.
Cheesecake pudding mix – One 3.4 oz package of cheesecake pudding mix is needed to make one of the layers in the dessert recipe.
Milk – A cup of milk is needed to mix with the cheesecake pudding mix. You can use any type of milk that you have on hand.
Lemon pie filling – Use one can of lemon pie filling to mix with the Cool Whip for the lemon layer. If you don’t like lemon, use cherry or raspberry pie filling instead!
Vanilla frosting – You can use a can of vanilla frosting to pipe around the edges and make the dessert look like a cake! If you don’t like frosting, just leave it off or use whipped cream instead!
How to make Lemon Oreo Lasagna
Start by placing 40 Lemon Oreos in a zip-lock bag. Using a rolling pin, roll the bag out until the Oreos are nice and crumbled. I leave a small corner open to prevent the bag from popping. You can also crush the Oreos in a food processor or blender if you prefer. You can crush these more finely or more coarsely – it’s totally up to you!
Mix the crumbled Oreos and melted butter together. Press evenly into the bottom of a baking dish. I have used both 11X7 and 9X13 pans and they both work great.
Add the milk to the pudding mix and whisk until well combined. Let stand for 5 minutes.
Add half of the Cool Whip to the pudding and mix well.
Pour over the Oreo crust and smooth out evenly.
In a bowl, mix the lemon pie filling and remaining Cool Whip. Mix until well combined and pour over your pudding layer.
Smooth out evenly.
Scoop the container of frosting into a piping bag and pipe around the edges of your cake.
Crumble 15 more Oreos to sprinkle on the top of the dessert. You can crush them finely as before, or you can leave bigger pieces if you prefer.
If desired, add a couple of lemon slices in the center and refrigerate for 4 hours or place in the freezer for 1 hour before serving.
Lemon Oreo Lasagna
Ingredients
- 2 Family Size packages of Lemon Oreos 1 lb 2.71 oz each
- ½ cup butter melted
- 12 oz. container Cool Whip thawed and divided
- 3.4 oz package of cheesecake pudding mix
- 1 cup of milk
- 21 oz. can of lemon pie filling
- 16 oz. container of vanilla frosting
- lemon slices optional
Instructions
- Start by placing 40 Lemon Oreos in a zip-lock bag. Using a rolling pin, roll the bag out until the Oreos are nice and crumbled. I leave a small corner open to prevent the bag from popping. You can also crush the Oreos in a food processor or blender if you prefer.
- Mix the crumbled Oreos and melted butter together. Press evenly into the bottom of a baking dish. I have used both 11X7 and 9X13 pans and they both work great.
- Add the milk to the pudding mix and whisk until well combined. Let stand for 5 minutes.
- Add half of the Cool Whip to the pudding and mix well. Pour over the Oreo crust and smooth out evenly.
- In a bowl, mix the lemon pie filling and remaining Cool Whip. Mix until well combined and pour over your pudding layer. Smooth out evenly.
- Scoop the container of frosting into a piping bag and pipe around the edges of your cake.
- Crumble 15 more Oreos to sprinkle on the top of the dessert. You can crush them finely as before, or you can leave bigger pieces if you prefer.
- If desired, add a couple of lemon slices in the center and refrigerate for 4 hours or place in the freezer for 1 hour before serving.
Nutrition
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CAN YOU REPLACE THE COOL WHIP?
If you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the cream cheese layer. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
HOW TO MAKE STABILIZED WHIPPED CREAM
To make stabilized whipped cream, you will need the following ingredients:
- 6 ounces of cream cheese (softened to room temperature)
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla
- 1 1/2 cups heavy whipping cream.
- Beat the cream cheese with the powdered sugar and vanilla until soft and smooth.
- In a separate bowl, beat the whipping cream just until soft peaks form.
- Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
More delicious lemon recipes to try:
- LEMON CRUMB CAKE
- MINI LEMON DROP CUPCAKES
- CREAMY BERRY LEMON JELLO
- LEMON ZUCCHINI CAKE
- LEMON JELLO CAKE
- LEMON THUMBPRINT COOKIES
- LEMON RASPBERRY COOKIES
- STRAWBERRY LEMON BLONDIES
- BLUEBERRY LEMON CAKE ROLL
- EASY LEMON MOUSSE
- BLUEBERRY LEMON BARS
- LEMONADE BUNDT CAKE
- LEMON RICE KRISPIE TREATS
- LEMON OATMEAL COOKIES
Lemon Oreo Lasagna is the perfect dessert for all the Lemon Oreo lovers! This no-bake lemon dessert is delicious and easy to make!
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