Description
A refreshing no-bake Lemon Blueberry Dessert Lasagna featuring a golden Oreo crust layered with creamy lemon-tinged cream cheese, lemon pudding mixed with fresh blueberries, and topped with whipped topping and more blueberries. Perfect for a light, summery treat that’s easy to prepare and serve chilled.
Ingredients
Scale
Crust
- 1 (14.3-ounce) package golden Oreos, crushed
- 1/2 cup unsalted butter, melted
Cream Cheese Layer
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 (8-ounce) tub whipped topping
Lemon Pudding Layer
- 2 (3.4-ounce) boxes instant lemon pudding mix
- 2 1/2 cups cold milk
- 1 cup fresh blueberries (plus 1 cup more for topping)
Topping
- 1 (8-ounce) tub whipped topping
- Additional lemon slices and mint for garnish (optional)
Instructions
- Make the Crust: In a medium bowl, combine the crushed golden Oreos and melted butter thoroughly. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Place the dish in the refrigerator to chill and set while you prepare the other layers.
- Prepare the Cream Cheese Layer: In a separate mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, lemon zest, and lemon juice, then beat the mixture again until all ingredients are fully incorporated. Carefully fold in one tub of whipped topping to create a light, lemony cream cheese layer. Spread this evenly over the chilled crust.
- Prepare the Lemon Pudding Layer: In another bowl, whisk together the instant lemon pudding mix and cold milk continuously for 2 to 3 minutes until the mixture has thickened. Gently fold in 1 cup of fresh blueberries, then spread this pudding mixture evenly over the cream cheese layer.
- Add the Whipped Topping and Blueberries: Top the pudding layer with the second tub of whipped topping, smoothing it out evenly. Sprinkle the remaining 1 cup of fresh blueberries over the whipped topping as a final decorative layer.
- Chill to Set: Cover the dish loosely with plastic wrap and refrigerate for at least 4 hours, allowing the dessert to fully set and the flavors to meld together.
- Serve and Garnish: Before serving, optionally garnish with additional lemon slices, fresh mint leaves, or cookie crumbles for an attractive presentation and an extra burst of flavor.
Notes
- You can substitute graham crackers or vanilla wafers for the crust if preferred.
- If using frozen blueberries, thaw them fully and drain excess moisture before adding to the pudding layer to avoid sogginess.
- For a firmer texture, freeze the assembled dessert for 30 minutes prior to serving.
- This dessert is best served chilled and consumed within 2 days for optimal freshness.
