Lemon Oreo Lasagna (Lemon Oreo Dessert Recipe)
Lemon Oreo lasagna is a refreshing take on a lemon lush. This no bake lemon Oreo dessert features layers of the citrus flavored cookies stacked between a fluffy cheesecake flavor filling and topped with frosting. The perfect end to any gathering!
Lemon flavored desserts do not get enough love.
And for that matter neither do lemon Oreos!
Sure you know and love the classic chocolate Oreos, but the lemon ones are a bright refreshing take on the sandwich cookie.
And layering those lemon Oreos with a creamy dreamy filling reminiscent of a lemon lush?
Heaven!
One bite of this lemon Oreo lasagna and you’ll be hooked!
Ingredients
To make this you’ll need:
- Lemon Oreos– 2 family sized packages
- Butter– Melted
- Whipped topping– The kind from the frozen foods section like Cool Whip
- Pudding mix– Instant cheesecake pudding. Can’t find that? Substitute instant vanilla pudding instead.
- Milk– Use whatever milk you have on hand but whole is best
- Lemon pie filling– A 21 ounce can. You can find this by the other canned pie fillings in the baking aisle.
- Vanilla frosting– Your favorite brand of premade frosting
- Lemon– 2 slices
How to Make
Making this lemon Oreo lasagna is very similar to making a lemon lush.
Start by crushing 40 Oreos in a zip lock bag by by rolling a rolling pin over the sealed bag until the Oreos are crumbled.
Then, mix together the crumbled Oreos and melted butter.
Press the lemon Oreo mixture into the bottom of a baking dish sprayed with cooking spray.
Set the Oreo crust aside.
Next, whisk the milk and pudding mix together until it’s well combined.
Let the pudding mix stand for 5 minutes to thicken some.
Then fold half of the whipped topping into the pudding.
Pour this over the Oreo crust layer, smoothing it out evenly.
Then in a separate bowl, mix together your lemon pie filling and remaining whipped topping.
Smooth this layer over the pudding layer.
Scoop the frosting into a piping bag and pipe the frosting around the edges of the lemon Oreo lasagna.
Crumble up 15 Oreos, like you did before, and top the center of your cake.
Put two lemon slices in the center of the lasagna for decoration and refrigerate for 4 hours or freeze for 1 hour.
Serve and enjoy.
Storing
Store this tightly wrapped with plastic wrap in the fridge for up to 5 days after making it.
Keep in mind that the Oreo topping may soften the longer it sits in the fridge.
Tips and Tricks
- You could crush your Oreos in a food processor instead of using the rolling pin method.
- To save time you could buy vanilla frosting that is preloaded into a piping bag.
- Make sure you are using instant pudding and not the kind that you need to cook on the stove.
- Thaw the whipped topping prior to mixing it with the pudding.
Other Lemon Dessert Recipes
Lemon Oreo lasagna is a creamy dreamy combination of lemon filling and fluffy cheesecake nestled on top of a cookie crust for the best lemon Oreo dessert ever!
Make it and enjoy!
Looking for other lemon dessert recipes?
Try these:
If you’ve tried these LEMON OREO LASAGNA, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Lemon Oreo Lasagna Cake
Ingredients
- 2.8 lbs Lemon Oreos
- 1 stick Melted Butter
- 1 12 oz tub cool whip thawed
- 1 3.4 oz pkg Cheesecake Pudding Mix
- 1 cup Milk
- 1 21 oz can lemon pie filling
- 1 16 oz tub Vanilla Frosting
- 2 Lemon Slices
Instructions
- Start by placing 40 oreos in a zip lock bag. Using a rolling pin, roll the bag out until your oreos are nice and crumbled. I leave a corner open, to prevent the bag from popping.2.8 lbs Lemon Oreos
- Mix together your crumbled oreos and melted butter. Press into the bottom of a baking dish. I spray mine with cooking spray beforehand.1 stick Melted Butter
- Next, add your milk to your pudding mix, and whisk until well combined. Let stand for 5 minutes.1 3.4 oz pkg Cheesecake Pudding Mix, 1 cup Milk
- Add half of your cool whip to your pudding and mix well. Pour over your oreo layer and smooth out evenly.1 12 oz tub cool whip
- In a bowl, add together your lemon pie filling and remaining cool whip. Mix until well combined and pour over your pudding layer. Smooth out evenly.1 21 oz can lemon pie filling
- Place your container of frosting in your piping bag and pipe around the edges of your cake.1 16 oz tub Vanilla Frosting
- Crumble up 15 oreos, in the same manner as before, and top the center of your cake.
- Put two lemon slices in the center and refrigerate for 4 hours, until nice and cold, or place in the freezer for 1 hour.2 Lemon Slices
- Serve and enjoy. The perfect dessert for all the lemon oreo lovers!
Notes
- You could crush your Oreos in a food processor instead of using the rolling pin method.
- To save time you could buy vanilla frosting that is preloaded into a piping bag.
- Make sure you are using instant pudding and not the kind that you need to cook on the stove.
- Thaw the whipped topping prior to mixing it with the pudding.
Nutrition
