Description

There’s something about the combination of lemon and blueberry that instantly takes me to warm, sunny days, even if it’s the middle of winter. This Lemon Blueberry Lasagna feels like a slice of summer tucked between dreamy layers of creamy filling, bright citrus, and bursts of juicy berries. It’s the kind of dessert you make when you want something light yet indulgent, familiar yet a little special.

In my family, desserts like this are part of every big gathering. You know those moments when the table is full, laughter is bouncing off the walls, and someone brings out a dessert so good that conversations pause mid-sentence? That’s the magic of a layered dessert like this one. Plus, it’s no-bake, meaning you don’t even have to turn on the oven — a true blessing when the days are long and hot or when you’re simply craving something sweet without the hassle.

In many cultures, lemon and blueberry together symbolize freshness and abundance — a reminder of orchards bursting with fruit and sunshine warming the earth. This recipe ties all that brightness together in a chilled, creamy, utterly comforting dessert that’s perfect for Easter, summer picnics, baby showers, or just a cozy Sunday when you feel like treating yourself.

Ingredients

Scale

36 Golden Oreo cookies

6 tablespoons unsalted butter, melted

8 oz cream cheese, softened

1/4 cup granulated sugar

2 tablespoons lemon juice

1 tablespoon lemon zest

1 (8 oz) container Cool Whip, thawed

1 (3.9 oz) package instant lemon pudding mix

1 (3.9 oz) package instant vanilla pudding mix

3 cups cold milk

1 1/2 cups fresh blueberries

Additional Cool Whip for topping

Lemon slices and blueberries for garnish

Instructions

Step 1: Create the Cookie Crust

Start by crushing the Golden Oreo cookies into fine crumbs. You can do this using a food processor or by placing the cookies in a zip-top bag and rolling over them with a rolling pin — a great way to let off a little steam! Once crushed, mix the crumbs with the melted butter until they look like wet sand. Press this mixture firmly into the bottom of a 9×13-inch dish to form a solid crust. Pop it into the fridge to chill while you prep the next layers.

Step 2: Whip Up the Lemon Cream Cheese Layer

In a large bowl, beat together the softened cream cheese and sugar until fluffy. Add in the lemon juice and zest for that bright, tangy pop that wakes up all the flavors. Gently fold in the Cool Whip to create a silky, airy layer. Spread this cream cheese mixture over the chilled crust, smoothing it out with an offset spatula or the back of a spoon.

Step 3: Prepare the Pudding Layer

Next, whisk the instant lemon and vanilla pudding mixes with the cold milk until the mixture thickens, about 2 minutes. I love how the pudding smells — a little sweet, a little tangy, a lot tempting. Carefully spread this pudding over the cream cheese layer.

Step 4: Add Blueberries

Scatter fresh blueberries generously across the pudding layer. They add little bursts of sweetness in every bite and look so pretty tucked into the creamy filling.

Step 5: Finish with Fluffy Cool Whip

Top the entire dessert with another layer of Cool Whip, smoothing it out for a fluffy, cloud-like finish. I like to dollop it thickly — there’s no such thing as too much when it comes to whipped topping!

Step 6: Chill and Garnish

Cover the dish and refrigerate for at least 4 hours, or ideally overnight. When you’re ready to serve, garnish with fresh lemon slices and more blueberries for that extra wow factor.

Notes

You can swap the Golden Oreos for vanilla wafer cookies if you like a slightly different flavor.
Adding a few crushed freeze-dried blueberries on top can give an extra punch of blueberry flavor and a little crunch.