Description
This refreshing Lemon Blueberry Lasagna is a no-bake, layered dessert combining a buttery Golden Oreo crust, a creamy lemon-infused cheesecake layer, tangy lemon pudding, and fresh blueberries topped with whipped topping. Perfect for summer gatherings or a light, citrusy treat.
Ingredients
Scale
Crust
- 1 package Golden Oreos (36 cookies)
- 6 tablespoons unsalted butter (melted)
Cream Cheese Layer
- 1 (8 oz) package cream cheese (softened)
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 (8 oz) tub whipped topping (like Cool Whip)
Pudding Layer
- 2 (3.4 oz) packages instant lemon pudding mix
- 2 1/2 cups cold milk
Additional Ingredients
- 1 1/2 cups fresh or frozen blueberries
- Additional whipped topping for layering and garnish
- Lemon slices and extra blueberries for garnish (optional)
Instructions
- Prepare the Crust: Crush the Golden Oreos into fine crumbs using a food processor or rolling pin. In a bowl, mix the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish to form the crust, then refrigerate while preparing the layers.
- Make the Cream Cheese Layer: In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, and lemon zest, mixing until creamy. Fold in the whipped topping until well combined. Spread the cream cheese layer evenly over the chilled crust.
- Prepare the Pudding Layer: In a separate bowl, whisk together the lemon pudding mix and cold milk until thickened, about 2 minutes. Gently spread the pudding over the cream cheese layer.
- Add Blueberries: Sprinkle blueberries evenly over the pudding layer to add bursts of fresh flavor.
- Top with Whipped Topping: Spread an even layer of whipped topping over the blueberries for a light and creamy finish.
- Chill to Set: Cover and refrigerate the dessert for at least 4 hours or overnight to allow all layers to set properly.
- Garnish and Serve: Before serving, garnish with lemon slices and extra blueberries for a decorative and fresh touch, if desired.
Notes
- For a firmer crust, bake it at 350°F for 8 minutes and let it cool before adding layers.
- If using frozen blueberries, thaw and drain them first to avoid excess moisture which can make the dessert soggy.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
