Description
This No-Bake Lemon Lasagna (aka Lemon Lush) is a creamy, citrusy dessert layered with a buttery Lemon Oreo crust, smooth cheesecake pudding, and tangy lemon pie filling. Topped with whipped frosting, crushed Oreos, and fresh lemon slices, it’s a refreshing and deliciously sweet indulgence—perfect for any lemon lover!
Ingredients
Scale
- 2 packages of Lemon OREO Cookies
- 1 stick of Melted Butter
- 1 (12 oz.) container of Cool Whip
- 1 3.4 oz package of Cheesecake Pudding Mix
- 1 cup of Milk
- 1 (21 oz.) can of Lemon Pie Filling
- 1 container of Vanilla Frosting
- 2 Lemon Slices
- Baking Dish (I used a 11x7 but 9x13 will work)
- Piping Bag w/ 1M Tip
- Cooking Spray
Instructions
- Start by placing 40 OREOs in a Ziploc 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.
- Mix together your crumbled OREOs and melted butter. Press into the bottom of a baking dish. I spray mine with cooking spray beforehand.
- Next, add your milk to your pudding mix, and whisk until well combined. Let stand for 5 minutes.
- Add half of your Cool Whip to your pudding and mix well. Pour over your OREO layer and smooth out evenly.
- In a bowl, add together your lemon pie filling and the remaining Cool Whip. Mix until well combined and pour over your pudding layer. Smooth out evenly.
- Place your container of frosting in your piping bag and pipe around the edges of your cake.
- 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.
- Serve and enjoy. The perfect dessert for all the Lemon OREO lovers!
- Prep Time: 30
- Chill Time: 4 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American
