Lemon Oreo Lasagna Cake
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!
Servings: 12
Calories: 889kcal
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
Calories: 889kcal | Carbohydrates: 134g | Protein: 6g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 803mg | Potassium: 173mg | Fiber: 2g | Sugar: 91g | Vitamin A: 318IU | Calcium: 88mg | Iron: 2mg