If you’re looking for the perfect balance between tangy and sweet, this Oreo Lemon Dessert is exactly what you need. With layers of creamy lemon pudding, zesty lemon curd, and the irresistible crunch of Golden Oreos, this no-bake treat is refreshingly delicious. Whether you’re a seasoned baker or just love easy desserts, this lemon creation is sure to be a hit.

Golden Oreos add a fun twist to the classic lemon flavor, while the whipped topping keeps things light and airy. With just a few simple steps and no need for an oven, this dessert is a must-try for lemon lovers!

Key Ingredients for Oreo Lemon Dessert

Golden Oreos – These sweet vanilla cookies create the perfect crunchy base, contrasting beautifully with the creamy layers.
Lemon curd – Adds a burst of tangy citrus flavor that pairs wonderfully with the pudding and cookie layers.
Whipped topping – Keeps the dessert light and fluffy, blending seamlessly into the lemony layers for a smooth finish.
Instant lemon pudding – Thickens into a luscious layer of creamy lemon goodness, adding depth to the dessert.
Nonfat milk – A lighter choice that helps blend and set the pudding mix perfectly.
Unsalted butter – Adds richness to the cookie crust, binding the crushed Oreos together.

How to Build This Lemon Dessert Lasagna

Prepare the cookie crust: Crush the Golden Oreos into coarse pieces, then combine with melted butter to form the base. Press this mixture gently into a pan, creating a loose, crunchy crust.
Mix the lemon pudding: Whisk instant pudding with milk and fold in whipped topping. This creamy lemon layer goes on top of the cookie crust.
Add more cookie crunch: Crush more Golden Oreos and sprinkle half over the pudding layer, adding a bit of texture and flavor.
Spread the lemon curd layer: Mix lemon curd with whipped topping and spread this sweet, tangy mix over the pudding. This layer adds a sharp lemon flavor that balances the dessert.
Top it off: Finish with a smooth layer of whipped topping and the remaining crushed cookies. Refrigerate the dessert for at least 2 hours to let the layers set.

Recipe Tips for the Best Oreo Lemon Dessert

To give this dessert a more homemade touch, try making your own lemon curd. Freshly made curd will enhance the flavor, giving it a richer, more vibrant lemon taste. You can also switch up the instant pudding flavor if you want to experiment. Vanilla or cheesecake pudding can offer a different but equally delightful twist.

For an extra touch of presentation, consider garnishing the top with a few lemon zest shavings or even a slice of lemon. This will add a pop of color and emphasize the lemony goodness inside.

Storing and Serving Your Lemon Dessert

This Oreo Lemon Dessert is best enjoyed after chilling for at least 2 hours, but it can be stored in the fridge for up to 3 days. Simply cover the pan with plastic wrap or store the dessert in an airtight container to keep it fresh. If you need to freeze it, do so before adding the final whipped topping layer. When ready to serve, allow the dessert to thaw in the fridge and then finish with the whipped topping and crushed Oreos.

Enjoy this refreshing, tangy, and sweet Oreo Lemon Dessert at your next gathering or as a simple weeknight treat!

Oreo Lemon Dessert Recipe

This no-bake lemon dessert lasagna is a delightful treat featuring a base of Golden Oreo cookies, layers of tangy lemon flavor from pudding and curd, and a light, whipped topping. It’s a refreshing, easy-to-make dessert that’s perfect for lemon lovers!

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36 Golden Oreos separated
1 cup nonfat milk
1 cup lemon curd store-bought or homemade, or use lemon pie filling
12 ounces whipped topping about 1 ½ 8-ounce containers
3 tablespoons unsalted butter melted
1 box 3.4 oz instant pudding mix (lemon, coconut, cheesecake, or vanilla)

Anleitungen

Place 20 of the Golden Oreos into a large resealable plastic bag. Seal the bag, leaving a small opening for air to escape, and use a rolling pin to crush the cookies into coarse pieces. Add the melted butter to the bag and gently mix with your hands to combine. Press the cookie mixture evenly into the bottom of a 9×9-inch pan, creating a loose, unpressed crust.
In a medium bowl, whisk together the pudding mix and milk until smooth. Allow the mixture to set for 2 minutes. Once thickened, gently fold in about 1 cup of the whipped topping. Spread this pudding mixture evenly over the cookie base.
Using a new resealable plastic bag, crush the remaining cookies. Sprinkle half of these crushed cookies over the pudding layer, reserving the other half for the final topping.
In another bowl, gently mix the lemon curd with 1 cup of the whipped topping. Carefully spread this curd mixture over the pudding layer.
Top the dessert with the remaining whipped topping, spreading it smoothly across the curd layer. Finally, sprinkle the reserved crushed cookies over the top.
Cover the pan with plastic wrap and refrigerate for at least 2 hours before serving to allow the dessert to set.

Notes

For a homemade touch, you can make your own lemon curd.