Floral Pattern

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

Step-1 

Crush Oreos in a food processor to a very fine texture. Place crushed Oreos in a large resealable plastic bag and add melted butter. Shake to mix until well combined.

Step-2

Press buttered crumbs into the bottom of a 9-x-13-inch baking dish, making sure to cover the entire bottom.

Step-3

In a medium bowl, blend powdered sugar, cream cheese, butter, and half of the whipped topping with a hand mixer. Blend well and pour over crust.

Step-4

In another bowl, combine instant pudding and milk. Whisk together until pudding thickens, then pour over the cream cheese layer. Refrigerate for at least 5 minutes.

Step-5

Top off with the remaining whipped topping and refrigerate at least 1 hour before serving. Add lemon slices for garnish.