No-Bake Lemon Oreo Lasagna (Print Version)
# Ingredients:
01 -
36 Golden Oreos, divided
02 -
3 tablespoons unsalted butter, melted
03 -
1 3.4 ounce box INSTANT lemon, coconut, cheesecake or vanilla pudding
04 -
1 cup nonfat milk
05 -
12 ounces whipped topping (approximately 1 ½ 8-ounce containers)
06 -
1 cup lemon curd, jarred or homemade (or you can use lemon pie filling)
# Instructions:
01 -
Place 20 cookies in a gallon sized sandwich bag. Seal the bag except for one corner so air can escape and roll with a rolling pin to coarsely crush the cookies. Pour melted butter into bag and press with your hands to distribute. Place in the bottom of a 9x9" pan. Note: this is not a crust in the traditional sense. It's loose and not compacted.
02 -
Add pudding mix and milk to a medium sized bowl. Whisk until smooth and let sit for 2 minutes. Fold in a heaping 1 cup of whipped topping. Carefully spread over cookies in pan.
03 -
Crush remaining cookies in a new gallon sized sandwich bag. Sprinkle half over pudding. Reserve the rest for the topping.
04 -
Mix lemon curd gently with 1 even cup of whipped topping. Spread over pudding.
05 -
Spread remaining whipped topping over the curd mixture. Sprinkle with remaining cookies. Cover with plastic wrap and refrigerate at least 2 hours before serving.
# Notes:
01 -
You can use any kind of sandwich cookie or even graham crackers.
02 -
Be sure to use instant pudding (any flavor works).