Description
A refreshing, no‑bake layered dessert featuring a buttery Lemon Oreo crust, creamy cheesecake layer, lemon pudding, and whipped topping.
Ingredients
- 1 (14.3 oz) package Lemon Oreos (≈36 cookies)
- 6 tbsp unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 16 oz whipped topping, divided
- 2 (3.4 oz) boxes lemon instant pudding
- 3 cups milk
- lemon slices, for garnish
Instructions
- Crush Oreos finely (food processor or bag + rolling pin), then mix with melted butter. Press into bottom of a 9×13 dish.
- In a bowl, beat cream cheese, softened butter, powdered sugar, and half the whipped topping. Spread over crust.
- Whisk pudding mixes with milk until thickened; pour over cream cheese layer. Chill ≥5 minutes.
- Top with remaining whipped topping. Chill ≥1 hour (or longer). Garnish with lemon slices before serving.
Notes
- Can be made up to 24 hours ahead—cover and refrigerate.
- Substitute Golden Oreos if Lemon Oreos aren’t available.
- For extra zest, add fresh lemon zest or fruit toppings like strawberries, toasted coconut, crushed nuts, or extra Oreos.
- Freezes well for up to a week.