No-Bake Lemon Lasagna
This No-Bake Lemon Lasagna is a refreshing dessert that combines layers of lemon cheesecake and pudding, all on a graham cracker crust.
Ingredients
Graham Cracker Crust
- 2 ½ cups graham cracker crumbs
- ¼ cup sugar
- ⅔ cup melted butter
Lemon Cheesecake
- 3 oz. lemon jello
- ⅔ cup boiling water
- ⅓ cup Greek yogurt or sour cream
- 16 oz. cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 2 cups cool whip, thawed
Lemon Pudding
- 2 boxes lemon instant pudding each box is 3.4 oz
- 3 cups cold milk
Topping
- 3 cups cool whip, thawed
- 6 oz. white chocolate bar or block (for curls)
Instructions
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9x13 inch baking dish to form the crust.
- In a separate bowl, dissolve lemon jello in boiling water. Stir in Greek yogurt or sour cream, cream cheese, powdered sugar, lemon juice, and vanilla until smooth. Fold in cool whip.
- Spread the lemon cheesecake mixture over the graham cracker crust.
- Prepare lemon pudding by whisking together the instant pudding and cold milk until thickened. Spread over the cheesecake layer.
- Top with additional cool whip and garnish with white chocolate curls if desired.
Notes
Chill for at least 4 hours before serving for best results.