Lemon Coconut Cream Dessert Lasagna

Share

Lemon Coconut Cream Dessert Lasagna… this is perfect no bake recipe to end summer with, or make anytime! The layers blend together perfectly and are simply irresistible.

I made this dessert several months ago and just realized I never shared it with you. Now that summer is almost over, I figured I better hurry and share it because I couldn’t let a whole year go by until I shared it with you all. It is just that good!

As much as I love fall and pumpkin desserts (three more days until the first day of Autumn- YAY!!), this dessert lasagna will definitely be happening again SOON. If you love my chocolate lasagna and pumpkin lasagna, you’re going to love this lemon dessert lasagna! Lemon Coconut Cream Dessert Lasagna... an incredibly easy dessert!

MY OTHER RECIPES

Lemon Coconut Cream Dessert Lasagna Recipe

This dessert starts with an OREO crust and then is topped with a delicious cheesecake filling. We could could totally stop there and it would be delicious, but the tart lemon flavor is the perfect addition. Next, you’ll top it with lemon pudding and a whipped cream topping. My favorite part of the dessert is the toasted coconut on top. I could eat that stuff all on it’s own. Mmm… You could also do a lemon zest instead if you’d prefer.
Lemon Coconut Cream Dessert Lasagna... bright and tart, the perfect easy dessert!

Lemon Coconut Cream Dessert Lasagna

Lemon coconut cream dessert lasagna... this is perfect no bake recipe for summer, or anytime really!

Yield: 20 to 24 servings

Prep Time: 30 minutes

Total Time: 3 hours

Ingredients:

  • 32 golden OREO's
  • 6 Tablespoons butter, melted
  • 1 (8 oz) package of cream cheese, softened
  • 1/4 cup sugar
  • 2 Tablespoons cold milk
  • 1 (12 oz) container Cool Whip, divided
  • 2 (3.9 oz) pkg's. lemon instant pudding
  • 3 cups cold milk
  • Zest from 1 lemon
  • 1 cup toasted coconut

Directions:

Butter a 9x13 dish and set aside.
Crush the OREO's in a zip top bag with a rolling pin. Add 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.
In a medium sized bowl whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the freezer for another 5 minutes.
In a separate bowl combine the lemon pudding, lemon zest and cold milk. Whisk together until thick. Then spread over the top of the cream cheese layer. Place in the refrigerator for another 10 minutes to allow pudding to set.
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.

For the toasted coconut, 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 to 3 minutes, or until toasted.

NO BAKE Lemon Coconut Cream Dessert Lasagna... a delicious and easy end-of-summer treat perfect year round!

Enjoy! :)

Looking for more lemon desserts? You’ll love these too:

Share
more by Jamielyn »

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

Stay up to Date

Subscribe to get new post updates via email.

Join in! Leave a comment!





Comments

  1. cookbook queen posted on September 19, 2016 at 12:25 pm (#
    1
    )

    I love lemon desserts SO much, and this looks so creamy and perfect. I have to try it!! Love those bright, gorgeous layers.

  2. Hazel posted on September 19, 2016 at 9:58 pm (#
    2
    )

    Could I use Pecan Sandie cookies instead of the Oreo cookies? I know I’d have to guess the number of cookies.

    • I Heart Naptime posted on September 20, 2016 at 6:40 am (#
      2.1
      )

      You could certainly try them, I bet it would be delicious!