Description
Raspberry Lasagna is a delightful no-bake dessert that features layers of cookies, raspberry jello, lemon cream cheese filling, and a whipped topping.
Ingredients
Scale
- Crust
- 13.1 ounces Lemon Creme thins Oreos
- ½ cup unsalted butter, melted
- Raspberry Layer
- 3 ounces raspberry flavored jello
- 1 cup boiling water
- 1 cup ice cubes
- 12 ounces raspberries, frozen
- Lemon Cream Cheese Layer
- 3.4 ounces instant lemon pudding mix
- 1½ cups whole milk, very cold
- 8 ounces cream cheese, room temperature
- ⅓ cup powdered sugar
- Topping
- 8 ounces Cool Whip, thawed
- ½ cup almonds, sliced
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 to the mixture. Stir for 2 to 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 mixture in the refrigerator to chill for 10 to 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.
- PRO TIP: If your raspberry jello is still pretty loose at this point, just put it back into the refrigerator for another 10 to 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.
Notes
- For best results, allow the dessert to chill overnight.
- Feel free to substitute fresh raspberries if available.
- Ensure that the cream cheese is at room temperature for easier mixing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg