If you thought lasagna was just for dinner, think again! This light and fresh no-bake layered dessert is quick and easy making it perfect for summer. Bursting with the bright flavors of lemon and blueberry, this luscious lasagna combines a crunchy cookie crust with creamy cheesecake, pudding, and whipped topping layers for a beautiful sweet treat.
Ingredients
Lemon Cookie Crust
36 lemon crème sandwich cookies
½ cup unsalted butter, melted
Lemon Blueberry Cream Cheese Layer
8 oz cream cheese, softened
½ cup unsalted butter, softened
1 ¼ cups confectioners’ sugar
Zest of 1 lemon
2 Tbsp fresh lemon juice
1 ¼ cups whipped topping, thawed (like Cool Whip)
1 ½ cups fresh blueberries
Blueberry White Chocolate Pudding Layer
2 (3.9 oz) packages instant white chocolate pudding
3 cups cold whole milk
2 oz freeze dried blueberry powder (pulse freeze dried blueberries in a food processor)
Topping
1 ½ cups whipped topping, thawed (like Cool Whip)
4 oz white chocolate bar
Directions
Lemon Cookie Crust
Place the lemon crème sandwich cookies into a food processor and pulse to fine crumbs.
In a bowl, stir together the crumbs with the melted butter until well combined.
Press the cookie mixture into the bottom of a 9x13-inch baking dish. Place the crust in the fridge to firm up.
Lemon Blueberry Cream Cheese Layer
In a large bowl, use an electric mixer to cream together the cream cheese, butter, and confectioners’ sugar until smooth. Add the lemon zest and juice and beat until combined.
Use a rubber spatula to gently fold in the whipped topping until incorporated. Then gently fold in the blueberries.
Evenly spread the cream cheese mixture on top of the cookie crust.
Blueberry White Chocolate Pudding Layer
In a medium bowl, whisk together the pudding and milk until the pudding starts to thicken. Then whisk in the blueberry powder until incorporated.
Evenly spread the pudding layer on top of the cream cheese layer. Place the pan in the refrigerator until firm.
Topping
Once set, spread the whipped topping on top of the pudding layer. Then top with white chocolate curls or shavings.
Place the lasagna in the refrigerator for 3-4 hours before serving.