This luscious lemon lasagna, also called Lemon Lush, has four irresistible layers: a Lemon Oreo crust, a cream cheese layer, a lemon pudding layer, and a whipped topping.
After the success of my White Chocolate Lasagna, I created this bright Lemon Lasagna and even a Pumpkin Lasagna. These layered no-bake desserts are always crowd-pleasers and easy to adapt with different flavors.
AKA Lemon Lush
You may know this as Lemon Lush or Lemon Delight—the name Lemon Lasagna comes from its layered construction. It’s a refreshing, no-bake dessert that’s perfect for warm weather or any time you want a cool, creamy treat.
The dessert starts with a crust made from Lemon Oreos (or Golden Oreos if you prefer a milder lemon flavor), followed by a sweetened cream cheese layer, a thick lemon pudding layer, and a final layer of whipped topping. Garnish with lemon slices for a pretty finish and extra citrus aroma.
How to Make Lemon Lush
OREOS. Crush the Oreos to a fine texture using a food processor. Transfer crumbs to a resealable plastic bag or bowl and mix with melted butter until evenly moistened.
CRUST. Press the Oreo mixture firmly into the bottom of a 9×13-inch pan to form an even crust.
CREAM CHEESE LAYER. In a medium bowl, beat together softened cream cheese, softened butter, powdered sugar, and half of the whipped topping until smooth. Spread this mixture over the Oreo crust.
PUDDING. In a separate bowl, whisk the lemon instant pudding mixes with the milk until the pudding thickens. Pour the pudding gently over the cream cheese layer and chill for a few minutes to set.
TOPPING. Spread the remaining whipped topping (or homemade whipped cream) over the pudding. Refrigerate the assembled dessert for at least one hour before serving. Garnish with lemon slices and enjoy.
Tips + toppings
TIPS. A few simple tips help ensure success:
- Keep the Oreo filling in the cookies when crushing them—this helps the crumbs bind and hold together as a crust.
- Use regular dairy milk for the pudding; some dairy-free or lactose-free milks can prevent the pudding from setting properly.
TOPPINGS. Try these optional additions to customize your lemon lasagna:
- Nuts: crushed walnuts, crushed pecans, or sliced almonds
- Fruit & other: strawberries, toasted coconut, crushed Oreos, or sprinkles
SUBSTITUTIONS
LEMON PUDDING ALTERNATIVES. You can swap the lemon instant pudding for lemon curd or lemon pie filling if you prefer a tangier, more intense lemon flavor.
CRUST OPTIONS. If Lemon Oreos aren’t available or you want a less pronounced lemon taste, Golden Oreos work well. You can also use a shortcake or graham cracker crust instead.
PUdding variations. This layered format adapts easily to other pudding flavors. Ideas:
- Chocolate pudding with chocolate Oreos, finished with chocolate shavings
- Banana pudding with Golden Oreos, topped with banana slices
- Cheesecake pudding with Golden Oreos, garnished with fresh berries
- Pistachio pudding with chocolate Oreos, sprinkled with mini chocolate chips
Just as good a day or two later!
This dessert stores very well. Cover and refrigerate for 3–5 days; leftovers remain tasty. You can also freeze portions for about a week. Making the lasagna a day ahead often improves the texture, giving the layers extra time to set.
If preferred, prepare just the pudding layer a day ahead and refrigerate to let it fully thicken before assembling.
Though especially nice in spring and summer, this lemon lasagna is delightful any time of year — especially in warmer climates. Enjoy!
For even more lemon desserts, check out:
- Lemon Sheet Cake
- Lemon Blossoms
- Better than Starbucks Lemon Loaf
- Lemon Creme Crumb Bars
- Lemon Cream Cheese Bars
- Lemon Cupcakes
Lemon Lasagna Recipe
Ingredients
Crust
- 1 (14.3-ounce) package Lemon Oreos (or Golden Oreos; about 36 cookies)
- 6 tablespoons unsalted butter, melted
Filling
- 1 cup powdered sugar
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 (16-ounce) tub whipped topping (or homemade whipped cream), divided
- 2 (3.4-ounce) boxes lemon instant pudding
- 3 cups milk
- Lemon slices for garnish
Instructions
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Crush Oreos in a food processor until very fine. Combine crumbs with melted butter and mix well.
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Press the buttered crumbs into the bottom of a 9×13-inch baking dish to form the crust.
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Beat powdered sugar, cream cheese, butter, and half of the whipped topping until smooth. Spread this over the crust.
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Whisk the instant pudding mixes with milk until thickened. Pour the pudding over the cream cheese layer and chill for at least 5 minutes.
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Spread the remaining whipped topping over the pudding. Refrigerate at least 1 hour before serving and garnish with lemon slices.
Notes
Variations: Swap pudding flavors and cookie types to create different versions, such as chocolate pudding with chocolate Oreos or banana pudding with Golden Oreos.
Nutrition
Nutrition information is an approximation.