Easy No Bake Lemon Lasagna

If you’re craving a dessert that’s bright, creamy, and incredibly easy to make, this No Bake Lemon Lasagna is exactly what you need! With its layers of buttery cookie crust, smooth cream cheese filling, tangy lemon pudding, and fluffy whipped topping, this dessert is the perfect balance of sweet and refreshing in every bite!

A Bright & Creamy Lemon Lasagna You’ll Crave All Summer !

My office has a big window that I sit right in front of. It doesn’t matter how hot or cold it is outside, it’s always open. I loooove the fresh breeze that blows through it!

We have a rain chain hanging right outside the window and there is a small basin at the bottom of it that collects rain water. Throughout the day the birds stop by to bathe and splash around in it. Nature can teach us so much about enjoying the simple things!

The outdoors has always been my chill pill. It’s my cure for just about everything, well, fresh air AND prayer! Lemon always makes me happy, bursting with the fresh scent of Spring!

Why this Recipe Works

Builds Structure from the Bottom Up – The cookie crust forms a firm base that holds everything together.

The Cream Cheese Layer Adds Stability – Creates a thick, rich layer that doesn’t run.

Perfect Contrast of Textures – This recipe works because it balances multiple textures in every bite!

No Bake Simplicity – No oven means no risk of overbaking and the ingredients are reliable.

Ingredients You’ll Need for the Crust

1 package Lemon Oreos – Forms the base of the dessert, adding a slightly crunchy, sweet crust with a hint of lemon flavor.

6 tbsp Butter (Melted) – Binds the cookie crumbs together so the crust holds its shape and doesn’t fall apart.

The Cream Cheese Layer

1 (8 oz) Cream Cheese (Softened) – Creates extra richness and helps make the layer creamy and spreadable.

1/2 cup Butter (Softened) – Adds extra richness and helps make the layer creamy and spreadable.

1 cup Powdered Sugar – Sweetens the mixture while keeping it smooth.

1 (8 oz) Cool Whip – Lightens the layer, making it fluffy and airy instead of dense.

The Lemon Layer

3 cups Milk – Helps dissolve and set the pudding mix into a smooth, creamy layer.

2 (3.4 oz) boxes Instant Lemon Pudding Mix – Provides the signature bright, tangy lemon flavor and gives the dessert its soft, custard-like texture.

And Top With

1 (8 oz) Cool Whip – Adds a light, fluffy topping that balances the richness of the layers below.

How to Make Lemon Lasagna

Place 1 package of lemon Oreo’s in a food processor and pulse into crumbs. Pour 6 tbsp melted butter into the crumbs and pulse again until thoroughly mixed.

Firmly press the cookie crumbs into the bottom of a 9 x 13 pan evenly.

In a medium size bowl, combine 1 (8 oz) softened cream cheese, 1/2 cup softened butter, 1 cup powdered sugar, and 1 (8oz) container of Cool Whip with a mixer until smooth and creamy.

Spread evenly over the cookie crust.

In another bowl, make the pudding layer by beating together 3 cups milk and 2 (3.9 oz) packages of instant lemon pudding mix.

Pour over the cream cheese mixture evenly and let sit for a few minutes until firm.

Then spread 1 (8 oz) container of Cool Whip evenly over the top of the lemon pudding layer.

Pack the Crust – Press the cookie crust firmly and evenly into the pan so it holds together.

Use Cold Milk for the Pudding – Always use cold milk when making instant pudding so it thickens properly.

Let Each Layer Set (Don’t Rush!) – Give each layer a few minutes to firm up before adding the next one.

Cut Clean Slices Like a Pro – Use a sharp knife and wipe it between cuts. This keeps layers neat and presentation smooth.

More Lemon Dessert Recipes

• No Bake Lemon Blueberry Cheesecake
• Lemon Cheesecake Bars
• Lemon Cheesecake Crumb Bars
• Lemon Bars
• 20 Lemon Desserts

Calories 275, Protein 3g, Carbs 28g, Fat 17g