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Lemon Lasagna Recipe

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This recipe for Lemon Lasagna is from Gluten Free Secrets from the Courtyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14.3 ounces gluten free golden Oreo cookies
1/2 cup butter melted
8 ounces cream cheese softened
16 ounces cool whip divided
1 cup powdered sugar
lemon juice from 1 lemon
3.4 ounces instant vanilla pudding mix
3.4 ounces instant lemon pudding mix
3 cups milk

lemons for optional garnish
Directions:
Directions:
For the crust

Place whole golden Oreos in a food processor and pulse until fine crumbs are formed. Set aside one cup of crushed Oreos for topping.
In a medium bowl, combine crushed golden Oreos with 1/2 cup melted butter.
Press the cookie mixture evenly into the bottom of a 9x13 inch pan. Chill in the refrigerator.

For the cream cheese layer

In a large mixing bowl mix softened cream cheese, 8 oz cool whip, one cup powdered sugar, and lemon juice from 1 lemon until smooth.
Spread evenly over cookie layer. Chill in the refrigerator.

For the lemon layer

In a medium mixing bowl, whisk together 3 cups milk with both instant pudding flavors until pudding thickens.
Spread evenly over cream cheese layer. Chill.

For the topping

Top with remaining cool whip.

Chill for at least one hour before serving. Cover with remaining Oreo crumbs and lemon slices for garnish, if desired.
Personal Notes:
Personal Notes:
For best results, chill overnight. This will thicken the lasagna, making it easier to cut into slices. If making a day ahead, don't add crushed cookies to top until ready to serve.

 

 

 

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