raspberry lasagna on a plate featured image
This no-bake Raspberry Lasagna is a light, fluffy dessert with layers stacked over an oreo cookie crust.
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Table of Contents
  1. Easy No-Bake Raspberry Lasagna
  2. Why We Love This Raspberry Lasagna Recipe
  3. Ingredients / Shopping List
  4. Substitutions and Additions
  5. Recommended Tools for This Recipe
  6. How to Make the Recipe
  7. Tips
  8. Storage Tips
  9. Frequently Asked Questions
  10. Other Easy No-Bake Dessert Recipes
  11. Raspberry Lasagna Recipe

This no-bake Raspberry Lasagna recipe is a creamy, cool, fruity dessert full of light and fluffy layers arranged over an Oreo cookie crumb crust. This recipe combines the perfect flavors of sweet and tart into one delicious no-bake, easy-to-make layered dessert for every berry buff and lemon lover alike!

raspberry lasagna hero image

Easy No-Bake Raspberry Lasagna

I love dessert lasagnas because they require no baking and minimal prep work. I especially LOVE this raspberry lasagna because it is so much more than a twist on a traditional Jell-O cheesecake recipe–it has the most refreshing, citrusy crust that is topped with a layer of tart and velvety cream cheese and lemon pudding mixture, then covered with a sweet and quick-set layer of raspberry Jell-O, all sitting beneath a blanket of fluffy Cool Whip.

This luscious lemon and raspberry flavor-filled lasagna is the lightest, creamiest “not-your-classic cheesecake” dessert with 4 distinct layers of heavenly tastes and textures. It’s the sweetest, coolest, tartest combination of simple ingredients that makes an indulgence only taste complex.

raspberry lasagna on a plate

Why We Love This Raspberry Lasagna Recipe

  • Easy make-ahead, no-bake dessert.
  • Light and fluffy layers of refreshing flavors.
  • Delicious combination of sweet, tart and creamy.
  • Perfect for potlucks, picnics, barbecues, and family get-togethers.
  • Fun treat that can feed a crowd.
a slice of raspberry lasagna

Ingredients / Shopping List

  • Lemon Creme Thin Oreos: If you cannot find the Lemon Creme Thin Oreos, you can substitute regular golden Oreos in their place. You would use about 32-34 cookies and follow the same directions.
  • Unsalted butter
  • Cream cheese
  • Powdered sugar
  • Instant lemon pudding mix: You can substitute Cheesecake flavor instant pudding for the lemon flavor if you are not partial to lemon and it will taste just as delicious.
  • Whole milk: Make sure your milk is very cold.
  • Frozen raspberries: If raspberries are in season and you wish to use fresh ones, you will need 2 pints (equal to 2 cups).
  • Box raspberry flavored jello
  • Water
  • Ice cubes
  • Cool Whip
  • Sliced almonds
raspberry lasagna on a plate with fresh raspberries

Substitutions and Additions

  • Crust: Feel free to use golden Oreos (32-34 cookies), Nilla Wafers, or graham crackers (9 crackers) to create the crust instead of using the Lemon Creme Thin Oreos.
  • Toppings: Top this dessert with your favorites, such as chopped walnuts, chopped pecans, fresh raspberries, toasted coconut, or shaved white chocolate.
  • Make It More Lemon-y: Adding lemon zest to your pudding layer or sprinkled on top of the dessert is a delicious way to add some extra, bright lemon flavor.
  • Fresh Raspberries: If you wish to use fresh raspberries, you will need 2 pints (equal to 2 cups). You will want to add them after adding the ice in the directions so as not to let the berries lose their shape too much in the boiling water. Frozen raspberries are readily available all year round, in your grocery freezer section; this is why I like to use them in this recipe.
  • 9×13 dish
  • Food processor

SEE FULL PRINTABLE RECIPE CARD BELOW

How to Make the Recipe

This raspberry lasagna is a tasty dessert that requires no-baking and minimal prep work. It is filled with layers of sweet and tart flavors that pair perfectly with light and fluffy textures, all assembled over a cookie crust.

  1. Pulse Oreo cookies until they resemble a fine crumb.
    pulse oreos into crumbs
  2. Combine the melted butter with the cookie crumbs. Press the cookie crumb mixture evenly into the bottom of a 9×13 dish.
    mix with butter and pour into baking pan
  3. Dissolve raspberry flavored jello in boiling water.
  4. Stir in ice and frozen raspberries until the jello begins to set. Place the jello in the refrigerator to chill.
    Pro Tip: If any little pieces of ice remain, just pull them out.
    raspberry jello
  5. Whisk together the pudding mix and the cold milk.
  6. In a separate bowl, whip together the cream cheese and powdered sugar.
  7. Mix together the pudding mixture and the cream cheese mixture until completely combined and smooth.
    pudding mix in a bowl
  8. Spread the lemon cream cheese mixture evenly over the cookie crust.
  9. Spread the chilled jello mixture over the cream cheese layer.
    Pro Tip: If your raspberry jello is still pretty loose at this point, put it back into the refrigerator for another 10-15 minutes to firm up just enough to spread but NOT completely firm.
    spread cream cheese mixture and jello mixture
  10. Top the raspberry layer with the whipped topping. Sprinkle the sliced almonds over the whipped topping.
    spread whipped topping
  11. Chill the lasagna for at least 6 hours before serving. Enjoy!

Tips

  • The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
  • Transform this lasagna into a pie by making it in a pie dish. Follow the same steps to layer your pie (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer.
  • This raspberry lasagna is best made ahead and chilled overnight in the refrigerator to allow all the layers to set properly. Chilling it overnight will also make it easier to cut and give it a thicker consistency.
  • If you plan to make it a day ahead, add it to the fridge overnight and then add your toppings just before serving.
  • If you wish to use fresh raspberries, you will need 2 pints (equal to 2 cups). You will want to add them after adding the ice in the directions so as not to let the berries lose their shape too much in the boiling water. Frozen raspberries are readily available all year round, in your grocery freezer section; this is why I like to use them in this recipe.

Storage Tips

  • To Store: Raspberry lasagna can be stored covered in the refrigerator for up to 4 days.
  • To Freeze: Raspberry lasagna can be frozen for up to a month. Defrost in the fridge before serving.
raspberry lasagna

Frequently Asked Questions

How do I store this raspberry lasagna?

You can keep this raspberry lasagna in the refrigerator for up to 4 days or in the freezer for about a month.

If I can’t find Lemon Creme Thin Oreos, what other cookies can I use for the crust?

If you can’t find Lemon Creme Thin Oreos, you can use either golden Oreos, graham crackers, or vanilla wafers for your crust.

Can I change the flavors in this dessert lasagna recipe?

There are so many flavor possibilities with this recipe. Some ideas include chocolate pudding with chocolate Oreos, banana pudding with golden Oreos, or pistachio pudding with chocolate Oreos. Choose toppings that pair well with each flavor.

4 layers raspberry lasagna

Other Easy No-Bake Dessert Recipes

5 from 2 votes
raspberry lasagna on a plate featured image

Raspberry Lasagna

Serves — 12
This no-bake Raspberry Lasagna is a light, fluffy dessert with layers stacked over an oreo cookie crust.
Prep Time 20 mins
Chill time 6 hrs
Total Time 6 hrs 20 mins

Ingredients
  

Crust:

  • 13.1 ounce package of Lemon Creme THINS Oreos
  • ½ cup (1 stick, 113 grams) unsalted butter melted

Lemon Cream Cheese Layer:

  • 8 ounce package of cream cheese room temperature
  • cup powdered sugar
  • 3.4 ounce box of instant lemon pudding mix
  • cups whole milk very cold

Raspberry Layer:

  • 12 ounce bag frozen raspberries
  • 3 ounce box raspberry flavored jello
  • 1 cup boiling water
  • 1 cup ice cubes

Topping:

  • 8 ounce tub of Cool Whip thawed
  • ½ cup sliced almonds

Instructions
 

  • In the bowl of a food processor, place all the lemon creme Oreos and pulse them until they are a fine crumb. Slowly pour the melted butter through the pour spout opening while the food processor is running, just until all the butter is combined with the cookie crumbs. Press the cookie crumbs evenly into the bottom of a 9×13 dish. Make sure to pack the crumbs down well. Set the crust aside.
  • In a large bowl, add the raspberry flavored jello and the boiling water.  Stir until completely dissolved. Add the ice and frozen raspberries. Stir for 2-3 minutes to melt the ice and to allow the jello to start setting. *If any little pieces of ice remain, just pull them out*. Set the raspberry jello mix in the refrigerator to chill for 10-15 minutes while preparing the lemon cream cheese layer.
  • In a medium bowl, whisk together the instant lemon pudding mix and the cold milk until the pudding starts to thicken. This will take about 3-5 minutes. Set aside.
  • In another large bowl, whip the cream cheese and powdered sugar together, with a hand mixer on medium speed, until smooth. Add the lemon pudding mixture to the cream cheese mixture. Stir together until completely combined and smooth.
  • Spread the lemon cream cheese mixture evenly over the prepared crust.
  • Spread the chilled raspberry jello mixture over the cream cheese layer; careful not to allow the layers to mix. **If your raspberry jello is still pretty loose at this point, just put it back into the refrigerator for another 10-15 minutes to firm up just enough to spread but NOT completely firm**
  • Top your raspberry layer with the whipped topping, making sure to spread evenly and not mix it with the raspberry layer.  Sprinkle the sliced almonds evenly over the whipped topping.
  • Place your raspberry lasagna into the refrigerator for at least 6 hours, or overnight, to chill and firm up before cutting and serving.

Jenn’s Notes

Storage:
  • To Store: Raspberry lasagna can be stored covered in the refrigerator for up to 4 days.
  • To Freeze: Raspberry lasagna can be frozen for up to a month. Defrost in the fridge before serving.
Tips:
  • The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
  • Transform this lasagna into a pie by making it in a pie dish. Follow the same steps to layer your pie (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer.
  • This raspberry lasagna is best made ahead and chilled overnight in the refrigerator to allow all the layers to set properly. Chilling it overnight will also make it easier to cut and give it a thicker consistency.
  • If you plan to make it a day ahead, add it to the fridge overnight and then add your toppings just before serving.
  • If you wish to use fresh raspberries, you will need 2 pints (equal to 2 cups). You will want to add them after adding the ice in the directions so as not to let the berries lose their shape too much in the boiling water. Frozen raspberries are readily available all year round, in your grocery freezer section; this is why I like to use them in this recipe.

Nutrition Info

Calories: 438kcal | Carbohydrates: 51g | Protein: 6g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 272mg | Potassium: 193mg | Fiber: 3g | Sugar: 28g | Vitamin A: 582IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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