Ingredients
Crust:
3 cups Golden Oreo crumbs
½ cup unsalted butter, melted
Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
Whipped cream (1 cup)
1 teaspoon vanilla extract
Pudding Layer:
3.4 oz lemon instant pudding mix
2 ½ cups cold milk
Topping:
21 oz blueberry pie filling
2 cups whipped cream
Lemon slices and fresh blueberries for garnish
Instructions
- In a bowl, combine the Golden Oreo crumbs and melted butter. Press the mixture into the bottom of a 9×13 inch dish to form the crust. Place in the fridge to set.
- In another bowl, mix together the softened cream cheese, powdered sugar, whipped cream, and vanilla extract until smooth. Spread this mixture over the crust.
- In a separate bowl, whisk together the lemon instant pudding mix and cold milk until it thickens. Spread the pudding layer over the cheese layer.
- Spread the blueberry pie filling over the pudding layer.
- Top the dessert with whipped cream, and garnish with lemon slices and fresh blueberries.
- Refrigerate the lemon blueberry lasagna for at least 4 hours, or overnight, before serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
Nutrition
- Serving Size: 1
- Calories: 420 kcal