Raspberry Lasagna

raspberry lasagna on a plate featured image

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5 from 3 votes

This no-bake Raspberry Lasagna is a light, fluffy dessert with layers stacked over an oreo cookie crust.

Prep Time20

Chill time6

Total Time6 20

Course: Dessert

Cuisine: American

Servings: 3x3 inch squares

Calories: 438kcal

Author: Jennifer Fishkind

Ingredients

Crust:

13.1 ounce package of Lemon Creme THINS Oreos
½ cup (1 stick, 113 grams) unsalted butter melted

Lemon Cream Cheese Layer:

8 ounce package of cream cheese room temperature
⅓ cup powdered sugar
3.4 ounce box of instant lemon pudding mix
1½ cups whole milk very cold

Raspberry Layer:

12 ounce bag frozen raspberries
3 ounce box raspberry flavored jello
1 cup boiling water
1 cup ice cubes

Topping:

8 ounce tub of Cool Whip thawed
½ cup sliced almonds

Instructions

In the bowl of a food processor, place all the lemon creme Oreos and pulse them until they are a fine crumb. Slowly pour the melted butter through the pour spout opening while the food processor is running, just until all the butter is combined with the cookie crumbs. Press the cookie crumbs evenly into the bottom of a 9x13 dish. Make sure to pack the crumbs down well. Set the crust aside.
In a large bowl, add the raspberry flavored jello and the boiling water. Stir until completely dissolved. Add the ice and frozen raspberries. Stir for 2-3 minutes to melt the ice and to allow the jello to start setting. *If any little pieces of ice remain, just pull them out*. Set the raspberry jello mix in the refrigerator to chill for 10-15 minutes while preparing the lemon cream cheese layer.
In a medium bowl, whisk together the instant lemon pudding mix and the cold milk until the pudding starts to thicken. This will take about 3-5 minutes. Set aside.
In another large bowl, whip the cream cheese and powdered sugar together, with a hand mixer on medium speed, until smooth. Add the lemon pudding mixture to the cream cheese mixture. Stir together until completely combined and smooth.
Spread the lemon cream cheese mixture evenly over the prepared crust.
Spread the chilled raspberry jello mixture over the cream cheese layer; careful not to allow the layers to mix. **If your raspberry jello is still pretty loose at this point, just put it back into the refrigerator for another 10-15 minutes to firm up just enough to spread but NOT completely firm**
Top your raspberry layer with the whipped topping, making sure to spread evenly and not mix it with the raspberry layer. Sprinkle the sliced almonds evenly over the whipped topping.
Place your raspberry lasagna into the refrigerator for at least 6 hours, or overnight, to chill and firm up before cutting and serving.

Notes

Storage:

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.

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.

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