This no-bake raspberry lasagna 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 treat for every berry buff and lemon lover alike!
Keyword: layered dessert, Lemon, No Bake, raspberry lasagna
Servings: 123x3 inch squares
Author: Jennifer Fishkind
13.1ouncepackage of Lemon Creme THINS Oreos
½cup(1 stick, 113 grams) unsalted buttermelted
Lemon Cream Cheese Layer:
8ouncepackage of cream cheeseroom temperature
3.4ouncebox of instant lemon pudding mix
1½cupswhole milkvery cold
12ouncebag frozen raspberries
3ouncebox raspberry flavored jello
8ouncetub of Cool Whipthawed
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 9x13 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.
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.
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.