Introduction
This Raspberry Lasagna is a stunning, no-bake dessert that layers bright lemon and tart raspberry flavors with creamy textures. It’s the perfect make-ahead treat for summer gatherings, offering a beautiful presentation and a refreshing taste. You’ll love how the crunchy Oreo crust plays against the fluffy cream cheese, smooth pudding, and vibrant raspberry gelatin layers.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes (for setting)
- Total Time: 50 minutes
- Servings: 12
Ingredients
- 13.1 ounce package of Lemon Creme THINS Oreos
- ½ cup (1 stick, 113 grams) unsalted butter (melted)
- 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)
- 12 ounce bag frozen raspberries
- 3 ounce box raspberry flavored jello
- 1 cup boiling water
- 1 cup ice cubes
- 8 ounce tub of Cool Whip (thawed)
- ½ cup sliced almonds
Instructions
- In a food processor or a zip-top bag, crush the Lemon Creme THINS Oreos into fine crumbs. Mix the crumbs thoroughly with the melted unsalted butter in a bowl.
- Press the crumb mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust. Place the dish in the refrigerator to set while you prepare the next layers.
- In a medium bowl, beat the room-temperature cream cheese and powdered sugar together with an electric mixer until smooth and fluffy.
- In a separate bowl, whisk together the instant lemon pudding mix and the very cold whole milk for 2 minutes until it thickens.
- Gently fold the thickened lemon pudding into the cream cheese mixture until fully combined and smooth.
- Spread this cream cheese and lemon pudding layer evenly over the chilled crust.
- Evenly distribute the frozen raspberries over the cream cheese layer.
- In a heatproof bowl, empty the raspberry flavored jello powder. Pour in the boiling water and whisk for 2 minutes until the powder is completely dissolved.
- Immediately add the ice cubes to the hot gelatin and stir constantly until the ice is fully melted and the mixture is slightly thickened. This step cools and thickens the gelatin quickly.
- Carefully and slowly pour the thickened raspberry gelatin over the layer of frozen raspberries.
- Place the entire dish in the refrigerator and chill for at least 30 minutes, or until the gelatin layer is completely set.
- Once set, spread the thawed Cool Whip evenly over the top. Sprinkle the sliced almonds over the Cool Whip layer for garnish. Chill for at least 2 more hours, or overnight, before slicing and serving.
Variations
- Individual Servings: Layer the ingredients in clear glass cups or jars for a portable, party-ready dessert.
- Crust Swap: Use a pre-made graham cracker crust instead of making the Oreo crust from scratch to save a few minutes.
- Flavor Twist: Try using frozen mixed berries instead of just raspberries for a more complex berry flavor in the same beautiful red layer.
- No-Nut Option: Omit the sliced almonds and garnish with a few fresh raspberries or lemon zest instead.
Tips for Success
- Ensure your milk is *very cold* for the instant pudding to thicken properly.
- For clean slices, dip a sharp knife in hot water and wipe it clean between each cut.
- Letting the dessert chill overnight allows all the layers to set firmly, making it easier to serve.
- When adding the gelatin layer, pour it slowly over the back of a spoon to prevent it from disrupting the creamy layer beneath.
Storage & Reheating
Store the lasagna, tightly covered with plastic wrap or in an airtight container, in the refrigerator for up to 4 days. This dessert cannot be reheated or frozen, as the gelatin and creamy layers will not maintain their texture after thawing.
FAQ
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. However, frozen berries help the gelatin layer set more quickly and often release more juice, which integrates well with the gelatin.
Can I make this gluten-free?
Yes, to make it gluten-free, ensure you use gluten-free cookies for the crust, such as gluten-free sandwich cookies, and double-check that your pudding and jello mixes are certified gluten-free.
Why does my gelatin layer seem watery?
This usually happens if you didn’t let the gelatin mixture cool and thicken sufficiently before pouring it over the raspberries, or if you didn’t use the full amount of ice cubes to cool it quickly.
Can I use a different flavor of pudding or gelatin?
Absolutely. Vanilla pudding would work well, and you could pair it with strawberry or cherry gelatin for a different flavor profile.
Do I have to use Cool Whip?
For the classic texture and stability, Cool Whip is recommended. You could substitute with an equal amount of homemade sweetened whipped cream, but note it may be slightly softer.
What can I use instead of a food processor for the crust?
You can place the cookies in a sturdy zip-top bag and crush them with a rolling pin until you achieve fine crumbs.