This lemon lasagna dessert is so creamy and luscious with layers of a golden Oreo crust, cream cheese, lemon pudding, whipped cream and toasted coconut!
Lemon Lush Lasagna
If you know me, you know I love to make refreshing no-bake desserts in the summer. This lemon lasagna recipe is a top pick, as well as my strawberry icebox cake, Oreo ice cream cake and chocolate lasagna.
Summer is the perfect time to add this lemon lush and my lemon poke cake to your “lemon desserts to make” list. Lemon delight starts with a golden Oreo crust, topped with a cheesecake filling, lemon pudding and whipped cream topping.
Reasons to Love This Lemon Dessert
- No baking required! No need to fire up the oven on a hot summer day. Just like my layered pistachio dessert or eclair cake this chilled dessert is cool and refreshing.
- Make-ahead: This dish is perfect for preparing ahead of time. It needs to chill for at least 3-4 hours, so feel free to make it the day before!
- Full of flavor. Both lemon instant pudding and fresh lemon zest give this lemon lasagna sweet lemon flavor. Make strawberry lasagna or pumpkin lasagna, too!
- Toasted Coconut: The combination of lemon and coconut is so delicious! Try it in my lemon coconut bars, too.
How to Make Lemon Lasagna
To get started, butter a 9×13″ dish and set aside.
- Crush the Oreo’s. Add the golden Oreos to a zip top bag and crush them on the counter with a rolling pin. You could also use a food processor, but make sure to pulse just a few times. You want them to still be a bit chunky, not super fine. Add the melted butter to the bag and mix until combined. Then press the Oreo crumbs mixture into the bottom of the dish and freeze for 5 minutes.
- Make the whipped topping. In a medium-sized bowl, whip softened cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar and mix until combined. Then stir in 1 cup of Cool Whip. Spread cream cheese layer over the Oreo cookie crust. Freeze for another 5 minutes.
- Make the lemon pudding. In a separate bowl, combine instant lemon pudding mix, lemon zest and milk. Whisk until thick, then spread over the top of the whipped topping layer (photo above). Place in the refrigerator for another 10 minutes to allow the pudding to set.
- Garnish. Remove from fridge and spread remaining homemade Cool Whip recipe on top of the lemon pudding layer. Then top the lemon lasagna dessert recipe with fresh toasted coconut or more lemon zest if desired.
Helpful Tips and Variations
- Feel free to sub golden Oreo’s with lemon Oreo’s or even a graham cracker crust like I use in my lemon icebox pie recipe.
- Top with toasted coconut or more fresh lemon zest. Even some extra crushed Oreo’s on top would be delicious. :)
- You can easily make this dessert the day before. Simply prepare and place in fridge until ready to serve.
- This lemon lush recipe is so customizable. Swap out the type of cookies or pudding with your favorite flavors. You can even use lemon pie filling or lemon curd!
More refreshing lemon desserts include lemon ice cream, glazed lemon cookies and lemon brownies!
More Lemon Dessert Recipes
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Lemon Lasagna Recipe
Ingredients
- 32 golden Oreo's
- 6 Tablespoons butter , melted
- 8 ounce package cream cheese , softened
- ¼ cup granulated sugar
- 2 Tablespoons cold milk
- 12 ounce cool whip , divided
- 3.9 ounce package lemon instant pudding
- 3 cups cold milk
- Zest from 1 lemon
- 1 cup toasted coconut
Instructions
- Prep. Butter or grease a 9×13" dish and set aside.
- Crust. Crush 32 Oreos in a zip top bag with a rolling pin. Add 6 Tablespoons melted butter into the bag and mix until combined. Press Oreo mixture into the bottom of the dish and place in the freezer for 5 minutes.
- Cheesecake mixture. In a medium-sized bowl, whip 8 ounces cream cheese until fluffy. Add in 2 Tablespoons of milk and 1/4 cup sugar. Mix until combined. Stir in 1 cup cool whip, then spread the mixture lightly over the Oreo crust. Place in the freezer for another 5 minutes.
- Lemon pudding. In a separate bowl, combine 2 packages lemon pudding, lemon zest and 3 cups cold milk. Whisk together until thick. Then spread over the top of the whipped topping layer. Place in the refrigerator for another 10 minutes to allow pudding to set.
- Topping. Once pudding has set, spread remaining cool whip on the lemon pudding layer and then top with toasted coconut. Place in the fridge for 3-4 hours before serving.
Notes
- Can sub golden Oreo’s with Lemon Oreo’s or even a graham cracker crust.
- Use store bought Cool Whip, thawed to make it easier.
- If you aren’t a fan of coconut, feel free to top with fresh lemon zest or even some extra crushed Oreo’s.
- You can easily make this lemon lasagna the day before. Simply prepare and place in fridge until ready to serve.
- Stove: Place coconut in a skillet and cook over medium-low heat until golden, stirring frequently (about 3-5 minutes).
- Oven: Line a baking sheet with foil. Spread coconut over the top and bake at 375°F for 4 minutes. Stir and then cook an additional 2
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Bars, Desserts, Freezer-Friendly, Frozen Desserts, Fruit Desserts, No-Bake, Nut-Free, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Great recipe! Everyone loved it. I did however substitute 1C half & half & 2C heavy cream for the 3C cold milk. This creates it to get very thick (make sure you beat pudding long enough) and I stirred a bit of coconut into the pudding. I make my instant pudding like this for my fruit tarts, in beyween cake layers & to make fast cream pies. It only takes about an hour or so to set up. Thanks for the recipe, they’re all always great!
So glad you enjoyed it and thanks for letting us know how you made it!
Delicious recipe and pretty easy!
Have made it substituting pistachio pudding and crushed pistachios for zest.
OH wow! That is a great idea! I will have to try it with the pistachio ingredients. Thanks for sharing!
I was excited to try this recipe. It sounded so easy and delicious. And I have to say I was not disappointed. It is so good. I made it just as directed but I doubled the recipe. I have a larger dish and it worked perfectly for a family gathering. I put toasted coconut on the top and the flavors together were yummy. I would definitely recommend making it the night before. It is so much better the next day. I did use the lemon Oreos. If you can’t find the lemon ones, I think the golden Oreos would be good too. I can’t tell you how many compliments I got on this desert. It is so so good.
Cam real whipped cream be used instead of Cool Whip?
It would be a little more runny. But you can use a homemade cool whip: https://www.iheartnaptime.net/how-to-make-cool-whip/
This looks like an awesome combination! I’ll definitely give this a try this week I’m sure my family will enjoy this. Thank you for the recipe!
This was the perfect Easter dessert! My family loved it and we can’t wait to make it again!
Holy smokes! This sounds so good. I love golden oreos. I have no doubt they will pair so well with the lemon. Yum!
This is the perfect dessert for a summer potluck, thank you for the recipe!
I love anything that combines lemon and coconut! The best no-bake dessert to make for potlucks!
Such a good combo! I’m so glad you enjoyed this recipe. :)
Could I use Pecan Sandie cookies instead of the Oreo cookies? I know I’d have to guess the number of cookies.
You could certainly try them, I bet it would be delicious!
I love lemon desserts SO much, and this looks so creamy and perfect. I have to try it!! Love those bright, gorgeous layers.