Lemon Lasagna

A cool, creamy dessert with layers of cookie crust, cream cheese filling, lemon pudding, and whipped topping, perfect for any occasion without the need for baking.

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Prep Time 20

Total Time 4

Servings: 12 servings

Course: Dessert, No-Bake

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the Crust

2 cups crushed golden sandwich cookies or graham crackers You can use golden cookies, graham crackers, or vanilla wafers.
1/2 cup melted butter

For the Creamy Layer

8 oz softened cream cheese Ensure it's softened to avoid lumps.
1 cup powdered sugar Can use a bit less if short, but keep some for sweetness.
8 oz whipped topping Homemade whipped cream can be used as a substitute.

For the Lemon Layer

1 box instant lemon pudding mix If unavailable, instant vanilla pudding with extra lemon zest and a bit of lemon juice can work.
2 cups cold milk For whisking with the pudding mix.
1 tbsp lemon zest Optional, for extra tang.

For Topping

1 cup more whipped topping For covering the top layer.

Method

Preparation of Crust

Crush your golden sandwich cookies or graham crackers until they’re fine crumbs.
Stir in melted butter until it looks like wet sand. Press it into a 9x13 pan.
Use the bottom of a measuring cup to really pack it down for clean slices.

Whipping the Cream Cheese Layer

Beat softened cream cheese with powdered sugar until smooth.
Fold in the whipped topping. Smooth this mixture over the crust.

Mixing the Lemon Pudding

Whisk the instant lemon pudding mix with cold milk until thickened.
Let it sit for a minute or two before spreading it over the cream cheese layer.

Finishing and Chilling

Spread the additional whipped topping over the lemon pudding.
Cover and refrigerate for at least 4 hours, preferably overnight.

Notes

Ensure layers are chilled between steps in a warm kitchen. Letting it chill overnight is recommended for best texture. Garnish ideas include fresh lemon zest, crushed cookies, or berries.