Raspberry Lasagna

This no-bake Raspberry Lasagna recipe is a creamy, cool, fruity dessert full of light and fluffy layers arranged over an Oreo cookie crumb crust. This recipe combines the perfect flavors of sweet and tart into one delicious no-bake, easy-to-make layered dessert for every berry buff and lemon lover alike!

Easy No-Bake Raspberry Lasagna

I love dessert lasagnas because they require no baking and minimal prep work. I especially LOVE this raspberry lasagna because it is so much more than a twist on a traditional Jell-O cheesecake recipe–it has the most refreshing, citrusy crust that is topped with a layer of tart and velvety cream cheese and lemon pudding mixture, then covered with a sweet and quick-set layer of raspberry Jell-O, all sitting beneath a blanket of fluffy Cool Whip.

This luscious lemon and raspberry flavor-filled lasagna is the lightest, creamiest “not-your-classic cheesecake” dessert with 4 distinct layers of heavenly tastes and textures. It’s the sweetest, coolest, tartest combination of simple ingredients that makes an indulgence only taste complex.

Why We Love This Raspberry Lasagna Recipe

• Easy make-ahead, no-bake dessert.
• Light and fluffy layers of refreshing flavors.
• Delicious combination of sweet, tart and creamy.
• Perfect for potlucks, picnics, barbecues, and family get-togethers.
• Fun treat that can feed a crowd.

Ingredients / Shopping List

• Lemon Creme Thin Oreos: If you cannot find the Lemon Creme Thin Oreos, you can substitute regular golden Oreos in their place. You would use about 32-34 cookies and follow the same directions.
• Unsalted butter
• Cream cheese
• Powdered sugar
• Instant lemon pudding mix: You can substitute Cheesecake flavor instant pudding for the lemon flavor if you are not partial to lemon and it will taste just as delicious.
• Whole milk: Make sure your milk is very cold.
• Frozen raspberries: If raspberries are in season and you wish to use fresh ones, you will need 2 pints (equal to 2 cups).
• Box raspberry flavored jello
• Water
• Ice cubes
• Cool Whip
• Sliced almonds

Substitutions and Additions

• Crust: Feel free to use golden Oreos (32-34 cookies), Nilla Wafers, or graham crackers (9 crackers) to create the crust instead of using the Lemon Creme Thin Oreos.
• Toppings: Top this dessert with your favorites, such as chopped walnuts, chopped pecans, fresh raspberries, toasted coconut, or shaved white chocolate.
• Make It More Lemon-y: Adding lemon zest to your pudding layer or sprinkled on top of the dessert is a delicious way to add some extra, bright lemon flavor.
• Fresh Raspberries: If you wish to use fresh raspberries, you will need 2 pints (equal to 2 cups). You will want to add them after adding the ice in the directions so as not to let the berries lose their shape too much in the boiling water. Frozen raspberries are readily available all year round, in your grocery freezer section; this is why I like to use them in this recipe.

Recommended Tools for This Recipe

• 9×13 dish
• Food processor

SEE FULL PRINTABLE RECIPE CARD BELOW

How to Make the Recipe

This raspberry lasagna is a tasty dessert that requires no-baking and minimal prep work. It is filled with layers of sweet and tart flavors that pair perfectly with light and fluffy textures, all assembled over a cookie crust.

1. Pulse Oreo cookies until they resemble a fine crumb.
   
2. Combine the melted butter with the cookie crumbs. Press the cookie crumb mixture evenly into the bottom of a 9×13 dish.
   
3. Dissolve raspberry flavored jello in boiling water.
4. Stir in ice and frozen raspberries until the jello begins to set. Place the jello in the refrigerator to chill.
   Pro Tip: If any little pieces of ice remain, just pull them out.
   
5. Whisk together the pudding mix and the cold milk.
6. In a separate bowl, whip together the cream cheese and powdered sugar.
7. Mix together the pudding mixture and the cream cheese mixture until completely combined and smooth.
   
8. Spread the lemon cream cheese mixture evenly over the cookie crust.
9. Spread the chilled jello mixture over the cream cheese layer.
   Pro Tip: If your raspberry jello is still pretty loose at this point, put it back into the refrigerator for another 10-15 minutes to firm up just enough to spread but NOT completely firm.
   
10. Top the raspberry layer with the whipped topping. Sprinkle the sliced almonds over the whipped topping.
    
11. Chill the lasagna for at least 6 hours before serving. Enjoy!

Tips

• The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this recipe.
• Transform this lasagna into a pie by making it in a pie dish. Follow the same steps to layer your pie (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer.
• This raspberry lasagna is best made ahead and chilled overnight in the refrigerator to allow all the layers to set properly. Chilling it overnight will also make it easier to cut and give it a thicker consistency.
• If you plan to make it a day ahead, add it to the fridge overnight and then add your toppings just before serving.
• If you wish to use fresh raspberries, you will need 2 pints (equal to 2 cups). You will want to add them after adding the ice in the directions so as not to let the berries lose their shape too much in the boiling water. Frozen raspberries are readily available all year round, in your grocery freezer section; this is why I like to use them in this recipe.

Storage Tips

• To Store: Raspberry lasagna can be stored covered in the refrigerator for up to 4 days.
• To Freeze: Raspberry lasagna can be frozen for up to a month. Defrost in the fridge before serving.

Frequently Asked Questions

Other Easy No-Bake Dessert Recipes

• Hot Chocolate Lasagna
• Banana Split Cake
• Chocolate Lasagna Recipe
• Eclair Cake
• No-Bake Pumpkin Pie
• Peanut Butter Banana Pudding
• Turtle Lasagna Dessert
• Banana Delight
• Lemon Lasagna