Introduction
This stunning Raspberry Lasagna is a vibrant, no-bake dessert that’s as impressive to look at as it is delicious to eat. You get layers of lemony Oreo crust, creamy cheesecake, tart raspberry jello, and fluffy Cool Whip for a perfect balance of sweet, tangy, and crunchy textures. It’s an unforgettable showstopper for potlucks and summer gatherings that requires minimal oven time.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 30 minutes (plus chilling)
Total Time: 4 hours 50 minutes (includes 4 hours chill time)
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
- Make the crust: In a food processor, pulse the entire package of Lemon Creme THINS Oreos into fine crumbs. In a medium bowl, combine the Oreo crumbs with the melted unsalted butter. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Place in the freezer to set while you prepare the next layer.
- Make the cheesecake layer: In a medium bowl, use an electric mixer to beat the room temperature cream cheese and powdered sugar until smooth and creamy, about 2 minutes. Spread this evenly over the chilled Oreo crust. Return the dish to the refrigerator.
- Make the lemon pudding layer: In a clean bowl, whisk the instant lemon pudding mix with the very cold whole milk for 2 minutes until it thickens. Immediately spread this pudding evenly over the cream cheese layer. Place back in the refrigerator.
- Prepare the raspberry jello layer: In a heatproof bowl, sprinkle the raspberry flavored jello over the 1 cup of boiling water. Whisk for 2 minutes until completely dissolved. Immediately add the 1 cup of ice cubes and stir constantly until the ice is fully melted and the mixture is slightly thickened. Gently stir in the entire bag of frozen raspberries.
- Assemble: Carefully and evenly pour the raspberry jello mixture over the set pudding layer in the baking dish. Immediately transfer the dish to the refrigerator and chill for at least 4 hours, or until the jello layer is completely firm.
- Finish and serve: Just before serving, spread the entire tub of thawed Cool Whip over the top of the set raspberry layer. Sprinkle the sliced almonds evenly over the Cool Whip. Slice, serve, and enjoy.
Variations
- Individual Servings: Layer the ingredients in clear glasses or mason jars for elegant, single-serve portions.
- Different Topping: Toast the sliced almonds in a dry pan for a few minutes before sprinkling for a deeper, nuttier flavor.
- Layered Look: For cleaner slices, you can spread half of the Cool Whip over the pudding layer before adding the jello, then use the remaining Cool Whip as the final topping.
- Garnish Option: Add a few fresh raspberries on top of each slice right before serving for an extra pop of color.
Tips for Success
- Ensure your cream cheese is truly at room temperature to avoid lumps in the cheesecake layer.
- Use *very cold* milk for the instant pudding to guarantee it sets up quickly and firmly.
- Work relatively quickly when making the jello layer to prevent it from setting up before you pour it.
- For the cleanest slices, dip your sharp knife in hot water and wipe it clean between each cut.
Storage & Reheating
Store any leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. This dessert cannot be reheated and should not be frozen, as freezing will cause the layers to separate and become watery upon thawing.
FAQ
Can I use regular Oreos instead of Lemon Creme THINS?
Yes, you can use regular Oreos in the same weight, though you will lose the specific lemon flavor in the crust.
Can I use fresh raspberries instead of frozen?
It’s not recommended, as frozen raspberries help cool and set the jello mixture quickly. Fresh berries may make the layer too runny.
Why did my jello layer not set firmly?
This is usually due to not using the full cup of ice cubes or not chilling the dessert for a full 4 hours. The ice is crucial for creating the correct syrup consistency.
Can I make this a day ahead?
Absolutely! This dessert is ideal for making the day before. Just add the final Cool Whip and almond topping right before serving to maintain the best texture.
What can I use instead of Cool Whip?
You can use an equal amount of freshly whipped heavy cream, sweetened with a tablespoon or two of powdered sugar.
Do I need to cook the frozen raspberries?