Lemon Lasagna Layered Dessert (Print Version)
# Ingredients:
→ Crust
01 -
32 lemon sandwich cookies
02 -
½ cup salted butter, melted
→ Filling
03 -
8 ounces cream cheese, softened
04 -
⅓ cup granulated white sugar
05 -
½ cup sour cream, room temperature
06 -
16 ounces whipped topping, divided
07 -
21 ounces lemon pie filling
08 -
1 cup heavy cream
09 -
¼ cup lemon juice
10 -
3½ tablespoons vanilla pudding mix, divided
→ Garnish
11 -
Lemon zest (optional)
12 -
Crumbled lemon sandwich cookies (optional)
# Instructions:
01 -
Line a 9x13 inch baking pan with parchment paper or spray lightly with baking spray.
02 -
Crush the sandwich cookies in a food processor until well crumbled. Add the melted butter and pulse to form a wet sand-like mixture. Press the mixture into the bottom of the prepared baking pan to form a crust.
03 -
Beat the cream cheese and granulated white sugar together in a large mixing bowl until creamy. Add the sour cream and mix until smooth. Fold in 2 cups of the whipped topping and spread the mixture into an even layer over the crust.
04 -
Whisk together the lemon pie filling, heavy cream, and lemon juice until smooth. Stir in 2½ tablespoons of vanilla pudding mix until thickened and evenly mixed. Spread the lemon filling evenly over the cream cheese layer.
05 -
Fold the remaining 1 tablespoon of vanilla pudding mix into the remaining whipped topping to thicken. Spread this mixture evenly over the lemon filling.
06 -
Cover the pan with plastic wrap and refrigerate for at least 2-4 hours or overnight.
07 -
Before serving, top with optional lemon zest and crumbled lemon sandwich cookies. Slice into squares and serve chilled.
# Notes:
01 -
For best results, allow the dessert to chill overnight for the layers to set.