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–+ servings

Lemon Blueberry Lasagna

A refreshing no-bake dessert that combines tangy lemon and sweet blueberries in beautiful layers.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Calories: 290
Ingredients Method Nutrition

Ingredients
  

  • 36 cookies Golden Oreo for crust
  • 0.5 cup unsalted butter melted
  • 2.25 cups frozen blueberries thawed
  • 0.25 cup Greek yogurt blueberry or plain
  • 5 teaspoons vegan gelatin powder 2x7g envelopes
  • 0.33 cup cold water
  • 16 oz cream cheese softened
  • 1.5 cups powdered sugar
  • 1.5 teaspoons vanilla
  • 2 cups Cool Whip
  • 2 packages lemon instant pudding 3.4 oz each
  • 2.5 cups cold milk
  • 1 cup Cool Whip for topping
  • 2.5-3 cups Cool Whip for additional topping
  • 6 oz white chocolate bar for curls

Method
 

  1. Crush the Golden Oreo cookies into fine crumbs and combine with melted butter. Press into the bottom of a 9x13 inch dish.
  2. Combine thawed blueberries with Greek yogurt. Dissolve vegan gelatin powder in cold water and fold into the blueberry-yogurt blend.
  3. Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla, then fold in one cup of Cool Whip. Spread over the crust.
  4. Whisk lemon instant pudding mix with cold milk until thickened. Fold in another cup of Cool Whip.
  5. Layer half of the blueberry mixture over the cream cheese layer, followed by half of the lemon pudding layer. Repeat the layers.
  6. Spread an additional layer of Cool Whip on top and add white chocolate curls for decoration.
  7. Cover with plastic wrap and refrigerate for at least four hours or overnight.

Nutrition

Serving: 1gCalories: 290kcalCarbohydrates: 38gProtein: 3gFat: 16g

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