Lemon Lasagna (or Chocolate too!)
Layers of whipped cream and luscious lemon make this a go-to dessert. Follow the notes for substitutions of a chocolate version!
Servings: 12 servings
- 1 package Lemon Oreos (or Golden if Lemon not available)
- 4 Tb butter melted
- 8 oz. cream cheese or low fat neufchatel cheese room temperature
- 2 Tb. sugar
- 2 Tb. milk
- 2 packages Instant Lemon pudding (2 - 3.4 ounce boxes)
- 3 cups milk
- 12 oz. Cool Whip or Dream Whip or whipped cream from scratch divided
Have a 9x13 pan on hand to layer your ingredients. Add the oreos to the food processor or a bag and crush until they are all crumbs. Add the 4 Tb. of melted butter to the crumbly oreos. Pour this into the 9x13 pan and press down with the bottom of the glass. If the mix sticks to the glass, spray a little cooking spray on the bottom to keep from sticking.
For the next layer, beat the cream cheese until light and fluffy - about 1 minute on medium. Add the 2 Tb. milk and 2 Tb. sugar. Mix until well combined. Pour 1 cup of the whipped cream (or Cool Whip) into the cream cheese mixture. Fold gently until combined. Dollop this mixture onto the Oreo layer. Spread out with an offset spatula or spatula.
For the pudding layer, combine the pudding mix with the 3 cups of milk. Whisk together until thickened. Dollop this onto the cream cheese layer and spread evenly.
Finally, spread your remaining Cool Whip (or whipped cream) on top of the pudding layer. Spread evenly. Store in the fridge until ready to serve.
For the chocolate version:
Substitute regular chocolate oreos for lemon oreos; Substitute instant chocolate pudding for lemon pudding; Add mini chocolate chips onto the top of the final layer for decoration