Lemon Lasagna
The perfect combination of sweet, tart and cream, this lemon lasagna is one of our favorite no-bake recipes - made with cream cheese, fresh whisk and lemon pudding. A golden crust and toppings add just the right amount of crunch.
Ingredients
- 1 cup powdered sugar
- 3 cups milk
- 1/2 cup margarine or butter
- 8 oz PHILADELPHIA Cream Cheese softened
- 7.8 oz lemon instant pudding
- 14.3 oz package Lemon Oreos - or Golden Oreos about 36 cookies
- 6 tbsp unsalted butter melted
- 16 oz cool whip or you can make your own cream
- lemons for garnish
Instructions
First, begin by crushing your Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add melted butter. Mix until it is well combined.
Then, press into the bottom of a 9x13 pan, spreading out to cover the entire bottom of the pan.
In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the cool whip.
Blend well and pour over your Lemon Oreo Crust.
In another bowl, make the pudding by adding your milk and instant pudding to your bowl. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Top off with the rest of your Cool Whip.
Refrigerate at least 1 hour before serving. Add lemon slices.
Happy Cooking Time.
