Lemon Lasagna
This no-bake dessert is incredibly easy to make and features layers of bright lemon flavor, creamy whipped topping, and a surprisingly simple Golden Oreo crust.
Yields: 9 servings
Prep time: 20 minutes
Chill time: 2 hours
Ingredients
36 Golden Oreos, divided
3 tablespoons unsalted butter, melted
One 3.4-ounce box instant lemon pudding mix
1 cup nonfat milk
12 ounces whipped topping, thawed
1 cup lemon curd, jarred or lemon pie filling
Directions
Prep the Cookie Base: Grab 20 Golden Oreos and crush them in a bowl. You can use your hands or a food processor for this. Pour the melted butter over the crushed cookies and mix until combined. This isn't a traditional compacted crust, but rather a loose, crumbly layer. Press this mixture into the bottom of a 9x9 inch pan.
Whip Up the Pudding Layer: In a medium bowl, whisk together the instant lemon pudding mix and nonfat milk until smooth. Let it sit for 2 minutes to thicken slightly. Gently fold in a heaping 1 cup of the whipped topping until fully combined. Carefully spread this creamy pudding mixture evenly over the cookie base in the pan.
Add a Cookie Crumb Layer: Crush the remaining 16 Golden Oreos in a new gallon-sized sandwich bag. Sprinkle about half of these crushed cookies over the pudding layer. Set the rest aside for the final topping.
Create the Lemon Curd Layer: In another bowl, gently mix the lemon curd with 1 even cup of whipped topping until just combined. Carefully spread this luscious lemon mixture over the pudding layer.
Finishing Touches & Chill: Spread the remaining whipped topping over the lemon curd mixture. Sprinkle the reserved crushed cookies over the top. Cover the pan with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled and set.
