Lemon Blueberry Lasagna
Lemon Blueberry Lasagna is a delightful no-bake dessert that brings together vibrant flavors in a refreshing treat. Perfect for warm days or any gathering, this layered dessert features a zesty lemon pudding and juicy blueberries sandwiched between creamy layers. Easy to prepare and make ahead, it’s an impressive option that will satisfy your sweet cravings without keeping you in the kitchen for hours.
- Prep Time: 30 minutes
- Cook Time: N/A
- Total Time: 0 hours
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredients
Scale
- 36 Golden Oreo cookies
- ½ cup unsalted butter (melted)
- 2 ¼ cups frozen blueberries (thawed)
- 1/4 cup Greek yogurt
- 16 oz. cream cheese (softened)
- 1 ½ cup powdered sugar
- 2 cups Cool Whip
- 2 (3.4 oz.) packages lemon instant pudding
- 2 ½ cups cold milk
- 5 teaspoons vegan gelatin powder
- 1/3 cup cold water
- 1 ½ teaspoon vanilla
Instructions
- Crush Golden Oreo cookies into fine crumbs and mix with melted butter to form the crust.
- Beat cream cheese with powdered sugar and vanilla until smooth, then fold in Cool Whip.
- Dissolve vegan gelatin powder in cold water and mix into the cream cheese mixture.
- Layer half of the cream cheese mixture over the crust, followed by half of the blueberries. Repeat layers.
- Whisk lemon pudding mix with cold milk until thickened; pour over the top layer.
- Chill in the refrigerator for at least four hours or overnight before serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 360
- Sugar: 36g
- Sodium: 290mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Find it online: https://chopandcooktips.com/lemon-blueberry-lasagna/