No Bake Lemon Dessert Lasagna has a Golden Oreo crust and is full of lemon flavor from pudding and curd. It’s the BEST EVER lemon dessert recipe!
I absolutely love no bake dessert lush recipes like this one. Layers of cookies, pudding, and whipped topping: the best easy dessert ever, especially for a potluck!
I’m in love with lemon, are you? Good, because I have another lemon dessert for you: a No-Bake Lemon Dessert Lush!
I’m kind of in love with no-bake desserts. They’re so easy to make and they don’t heat up your kitchen. And they’re so good!
(I know, most of you are all “it’s snowing, I don’t care!” but here out side Sacramento it’s late Spring weather. It was in the 80s last weekend!)
I think I’m going to institute a no-bake summer. What do you think? I’m just getting my taste of the oven-free recipes and I think I like them. Plus, not turning on my oven from June-August would really help my hefty electric bill.
Back to lemon and this dessert. If it is still snowing where you are, this will get you in the mood for spring, lickety split. Just the bright yellow alone makes me crave flip flops!
The only problem with lush desserts like this? They’re too easy to eat. As in: I can eat the whole pan if I’m not careful. (I’m not even kidding.)
I’ve heard this recipe called so many things: Heavenly dessert, no bake dessert, no bake lush, lasagna…there are so many different names I never know what to call it. I settled on Lemon Dessert Lasagna because that describes it well: layers of lemon and cookies that make the perfect lasagna recipe, in my book.
No Bake Lemon Dessert Lasagna is a lush recipe full of lemon pudding and Golden Oreo cookies!
So, how do you make an easy dessert lasagna recipe? It’s easy:
- This dessert has a few different layers to it. First, the crust. Crushed Golden Oreos are mixed with melted butter and placed into a 9×9″ baking dish. This isn’t a traditional crust – it’s not solid. It’s crumbly, but once the layers are added and it’s chilled it sets up nicely.
- On top of the crust sits a layer of pudding. I used a lemon flavored pudding mix, but you can use cheesecake or vanilla, or even coconut. I didn’t make this with sugar-free pudding, but I think you could substitute it if you wish. You add 1 cup of milk to a small box of instant pudding, which is less than is called for on the box. Once it sets, you mix it with whipped topping (aka Cool Whip).
- Let’s talk Cool Whip for a minute. First, I don’t think it’s death in a container, so please don’t tell me it is. Second, please buy actual Cool Whip, not imitation (not all imitations are made equal). And third, what I love about whipped topping is that you can substitute regular, fat-free, low-fat (lite), or sugar-free and it doesn’t matter, at least in this recipe. Use whichever you like!
- On top of the pudding mixture is the bright yellow lemon curd layer. I mixed it with some more whipped topping to make it spread easier and go a little further. You can buy lemon curd by the jams and jellies at most grocery stores. I have a recipe I like that calls for lime but you can substitute lemon.
- The top is spread with more Cool Whip and sprinkled with more Golden Oreos. They’re also spread between the layers too. You need to be patient when making this dessert – it comes together quickly but then it must chill for at least 8 hours before you eat it. If you cut into it too soon it’ll just fall apart. Chilling for the proper amount of time ensures nice squares when served.
I only got to take one bite of this dessert (it was headed to a potluck) but it was all I could do to only take one bite. The lemon curd flavor shines through all the other layers. And the Golden Oreos…well. Those need no explanation!
If you’re looking for an easy, no-bake dessert that screams SPRING, this is the one for you.
Lemon lovers unite!
No Bake Golden Oreo Lemon Dessert
- 36 Golden Oreos divided
- 3 tablespoons butter melted
- 1 box 3.4 ounces INSTANT lemon, coconut, cheesecake or vanilla pudding
- 1 cup nonfat milk
- 4 cups whipped topping about 12 ounces, from two 8-ounce packages, regular or fat-free
- 1 cup lemon curd jarred or homemade or you can use lemon pie filling
- Place 20 cookies in a gallon sized sandwich bag. Seal the bag except for one corner so air can escape and roll with a rolling pin to coarsely crush the cookies. Pour melted butter into bag and press with your hands to distribute. Place in the bottom of a 9x9” pan. Note: this is not a crust in the traditional sense. It’s loose and not compacted.
- Add pudding mix and milk to a medium sized bowl. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup (about 1 1/2 cups) of whipped topping. Carefully spread over cookies in pan.
- Crush remaining cookies in a new gallon sized sandwich bag. Sprinkle half over pudding. Reserve the rest for the topping.
- Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
- Spread remaining whipped topping over the curd mixture. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 8 hours before serving.
Nutritional information not guaranteed to be accurate
If you love lemon, click here to see the complete list of Lemon Recipes! Or be sure to check out my favorites below. And be sure to try Melissa’s Lemon Lovers Trifle, or this Frozen Lemon Dessert or Lemon Meltaways!
**Did you make this recipe? Don’t forget to give it a star rating below!**
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: March 1, 2018