Description
This refreshing Lemon Lasagna is a no-bake dessert featuring a crisp graham cracker crust layered with creamy lemon cream cheese, tangy lemon pudding, and a fluffy whipped topping. Perfect for warm days or any occasion needing a bright and zesty treat, it sets quickly in the fridge and serves 12 people.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Lemon Cream Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 (8 oz) tub whipped topping (Cool Whip or similar)
Lemon Pudding Layer
- 1 (3.4 oz) package instant lemon pudding mix
- 2 cups cold milk
Toppings & Garnish
- Lemon zest
- Whipped cream
- Fresh mint or lemon slices
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Place the dish in the refrigerator to chill while you prepare the other layers.
- Prepare the Lemon Cream Layer: In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Add the freshly squeezed lemon juice and lemon zest, mixing well to incorporate. Gently fold in the whipped topping until the mixture becomes light and fluffy.
- Prepare the Pudding Layer: In another bowl, whisk the instant lemon pudding mix with cold milk vigorously for about 2 minutes until the pudding thickens. Set aside once thickened.
- Assemble the Lasagna: Spread the lemon cream cheese mixture evenly over the chilled graham cracker crust. Then, pour the lemon pudding layer on top of the cream cheese layer, spreading it out of evenly to cover the surface.
- Top with Whipped Topping: Spread the remaining whipped topping evenly over the lemon pudding layer to create a smooth, uniform top layer.
- Chill and Set: Cover the assembled dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the layers to firm up and the flavors to meld together nicely.
- Garnish and Serve: Just before serving, garnish with additional lemon zest, fresh whipped cream, and optionally fresh mint leaves or lemon slices to add a decorative and fresh touch.
Notes
- For best flavor, use freshly squeezed lemon juice and freshly grated lemon zest.
- This dessert can be prepared a day ahead and kept refrigerated, making it ideal for entertaining.
- Use a sturdy spatula or the back of a spoon to press down the crust firmly.
- Ensure the cream cheese is softened to avoid lumps in the lemon cream layer.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days.
