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Lemon Blueberry Lasagna

Lemon Blueberry Lasagna: Your Ultimate No-Bake Summer Delight

This No-Bake Lemon Blueberry Lasagna is a refreshing dessert that combines tart lemon and juicy blueberries, perfect for summer gatherings.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • ½ cup Unsalted Butter Can substitute with coconut oil for a dairy-free option.
  • 2 cups Golden Oreo Cookies Crushed; graham crackers can be used as an alternative.
For the Blueberry Layer
  • 2¼ cups Frozen Blueberries Can substitute with raspberries or blackberries.
  • ¼ cup Greek Yogurt Substitute with a non-dairy yogurt for vegan option.
  • 5 teaspoons Gelatin Powder Vegetarian substitute: agar-agar.
  • 16 oz Cream Cheese Softened; can substitute with non-dairy cream cheese.
  • 1½ cups Powdered Sugar Can be reduced or replaced with a sugar alternative.
  • 2½ cups Cool Whip Plus 1 cup for topping; can substitute with homemade or dairy-free whipped cream.
For the Pudding Layer
  • 1 package Instant Lemon Pudding Mix Alternatively, use vanilla pudding with fresh lemon juice.
  • 2½ cups Milk Non-dairy milk can be substituted.
For Garnish
  • 6 oz White Chocolate Bar For curls; can substitute with dark chocolate.

Equipment

  • Mixing bowl
  • Food Processor
  • spatula
  • 9x13 inch Dish
  • microwave

Method
 

Directions
  1. Prepare the crust by melting the unsalted butter in a microwave-safe bowl and mixing it with the crushed Golden Oreo cookies. Press into a 9x13 inch dish and freeze for 10 minutes.
  2. Bloom the gelatin by sprinkling it over ¼ cup of cold water and letting it sit for 5 minutes.
  3. Blend the frozen blueberries and Greek yogurt in a food processor until smooth.
  4. Make the cream cheese mixture by beating softened cream cheese until smooth, then mix in powdered sugar and fold in the blueberry mixture.
  5. Incorporate the bloomed gelatin into the cream cheese and blueberry mixture, then fold in Cool Whip.
  6. Spread the blueberry filling over the chilled Oreo crust and freeze for 15-20 minutes.
  7. Prepare the pudding layer by whisking together instant lemon pudding mix and milk until thick, then fold in 1 cup of Cool Whip.
  8. Layer the pudding over the blueberry layer and freeze for another 5-10 minutes.
  9. Spread the final layer of Cool Whip over the pudding and refrigerate for at least 4 hours or overnight.
  10. Garnish with white chocolate curls before serving and enjoy!

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 45mgSodium: 230mgPotassium: 190mgFiber: 1gSugar: 32gVitamin A: 300IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Ensure the cream cheese is at room temperature for easy mixing. Chill the dessert a day in advance for best results.

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