Easy, No-Bake Lemon Coconut Cream Lasagna
It is that time of year again when my little family continued the adorable tradition of making me a giant chocolate lasagna for my birthday again. This year all three of my kiddos pitched in to help my husband, including my little curly-haired four year-old daughter. Every year they make it the night before my birthday right in front of me and say that they are making it for this couple at my husband’s work, Delores and Pedro, and then I throw a big fuss when I “realize” it was actually for me the whole time! My four-year old was just giggling in eager anticipation for the big reveal when I found out it was actually my birthday cake. It was simply adorable.
This is the 7th year in a row my husband has made this for me and I never get sick of it! It is such a perfect dessert if you are a chocolate lover. Apparently Olive Garden used to have a chocolate lasagna on their menu and I can see why it used to be such a hit. You make the whole thing in a 9x13 glass dish and start with an Oreo and butter crust pressed into the bottom. Then you have my favorite layer, which is a lovely tangy layer of cream cheese, a bit of milk and sugar, and then some whipped topping folded in. Next is a layer of chocolate pudding, followed by a nice, thick layer of whipped topping and mini chocolate chips on the very top. I swear I could eat the whole pan by myself in a couple days if I really wanted to :)
The best news is that upon further investigation, I found that there are multiple different flavor combinations in this no-bake “dessert lasagna” category. The blog, I Heart Naptime, has two other spin-off flavors that sound amazing! She has a strawberry one, which would be amazing in the summertime, which I can’t wait to try! And she also has a lemon flavored one with toasted coconut on top that looked so good, I had to go out and get the ingredients and make it in October because I couldn’t wait to try it and share it with you guys, kind of good. It is every bit as bright and delicious as it sounds! I also saw a dessert lasagna that would be great for Christmas-time since it was peppermint flavored with a white chocolate pudding layer and crushed peppermints on top. The flavor combinations for this category are endless! I love how they are so easy to make, no baking whatsoever, and they look and taste absolutely delicious.
Today, I wanted to share about the lemon coconut-cream version because even though it is October, I don’t think there is any wrong time of year to make a lovely lemon dessert. This recipe is super similar to the original chocolate recipe, but instead of the traditional chocolate Oreos, you use golden Oreos for the crust. (I have talked before about how much I LOVE golden Oreo crusts! They are my go-to for desserts or pies like this. My banana cream pie with golden Oreo crust is my husband’s favorite dessert ever.) Then you have that same perfect cream cheese layer, followed by lemon pudding with an extra punch of lemon with some lemon zest added, followed by whipped topping and toasted coconut on top. It is one sinfully perfect lemon dessert, if you are in a lemon kind of mood (which is me--all of the time!).
Some things you can change or substitute are that if you don’t have any golden Oreos, you can alternatively use a graham cracker crust or even lemon flavored Oreos for extra lemon. You can also top it with lemon zest, or crushed golden or lemon Oreos on the top if you don’t have or want coconut flakes on top.
Have you had a chocolate lasagna before? Or one of these other no-bake dessert lasagnas? What did you think? Am I hyping it up too much? :) Please share your thoughts in the comments below.
32 golden oreo's
6 tablespoons butter , melted
8 ounces package cream cheese , softened
1/4 cup granulated sugar
2 tablespoons cold milk
12 ounces container cool whip , divided
3.9 ounces package lemon instant pudding
3 cups cold milk
zest from 1 lemon
1 cup toasted coconut
Directions:
Add Recipe to Cook'n
This is the 7th year in a row my husband has made this for me and I never get sick of it! It is such a perfect dessert if you are a chocolate lover. Apparently Olive Garden used to have a chocolate lasagna on their menu and I can see why it used to be such a hit. You make the whole thing in a 9x13 glass dish and start with an Oreo and butter crust pressed into the bottom. Then you have my favorite layer, which is a lovely tangy layer of cream cheese, a bit of milk and sugar, and then some whipped topping folded in. Next is a layer of chocolate pudding, followed by a nice, thick layer of whipped topping and mini chocolate chips on the very top. I swear I could eat the whole pan by myself in a couple days if I really wanted to :)
The best news is that upon further investigation, I found that there are multiple different flavor combinations in this no-bake “dessert lasagna” category. The blog, I Heart Naptime, has two other spin-off flavors that sound amazing! She has a strawberry one, which would be amazing in the summertime, which I can’t wait to try! And she also has a lemon flavored one with toasted coconut on top that looked so good, I had to go out and get the ingredients and make it in October because I couldn’t wait to try it and share it with you guys, kind of good. It is every bit as bright and delicious as it sounds! I also saw a dessert lasagna that would be great for Christmas-time since it was peppermint flavored with a white chocolate pudding layer and crushed peppermints on top. The flavor combinations for this category are endless! I love how they are so easy to make, no baking whatsoever, and they look and taste absolutely delicious.
Today, I wanted to share about the lemon coconut-cream version because even though it is October, I don’t think there is any wrong time of year to make a lovely lemon dessert. This recipe is super similar to the original chocolate recipe, but instead of the traditional chocolate Oreos, you use golden Oreos for the crust. (I have talked before about how much I LOVE golden Oreo crusts! They are my go-to for desserts or pies like this. My banana cream pie with golden Oreo crust is my husband’s favorite dessert ever.) Then you have that same perfect cream cheese layer, followed by lemon pudding with an extra punch of lemon with some lemon zest added, followed by whipped topping and toasted coconut on top. It is one sinfully perfect lemon dessert, if you are in a lemon kind of mood (which is me--all of the time!).
Some things you can change or substitute are that if you don’t have any golden Oreos, you can alternatively use a graham cracker crust or even lemon flavored Oreos for extra lemon. You can also top it with lemon zest, or crushed golden or lemon Oreos on the top if you don’t have or want coconut flakes on top.
Have you had a chocolate lasagna before? Or one of these other no-bake dessert lasagnas? What did you think? Am I hyping it up too much? :) Please share your thoughts in the comments below.
Lemon Coconut Cream Dessert Lasagna
A delicious lemon lasagna dessert filled with layers of crushed golden Oreo's, cream cheese whipped topping, lemon pudding, cool whip and toasted coconut. Crunchy, creamy and light all at the same time! Author: Jamielyn Nye Recipe Type: American Total Time: 3 hrs 30 mins
Prep time:
Serving size: 24
Calories per serving: 49
Ingredients:
Serving size: 24
Calories per serving: 49
32 golden oreo's
6 tablespoons butter , melted
8 ounces package cream cheese , softened
1/4 cup granulated sugar
2 tablespoons cold milk
12 ounces container cool whip , divided
3.9 ounces package lemon instant pudding
3 cups cold milk
zest from 1 lemon
1 cup toasted coconut
Directions:
Butter a 9×13" dish and set aside.
Crush the Oreo's in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press Oreo mixture into the bottom of the dish and place in the freezer for 5 minutes.
In a medium-sized bowl, whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup cool whip, then spread the mixture lightly over the Oreo crust. Place in the freezer for another 5 minutes.
In a separate bowl, combine the lemon pudding, lemon zest and cold milk. Whisk together until thick. Then spread over the top of the whipped topping layer. Place in the refrigerator for another 10 minutes to allow pudding to set.
Once pudding has set, spread remaining cool whip on the lemon pudding layer and then top with toasted coconut. Place in the fridge for 3-4 hours before serving.
Source: iheartnaptime.net
Crush the Oreo's in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press Oreo mixture into the bottom of the dish and place in the freezer for 5 minutes.
In a medium-sized bowl, whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup cool whip, then spread the mixture lightly over the Oreo crust. Place in the freezer for another 5 minutes.
In a separate bowl, combine the lemon pudding, lemon zest and cold milk. Whisk together until thick. Then spread over the top of the whipped topping layer. Place in the refrigerator for another 10 minutes to allow pudding to set.
Once pudding has set, spread remaining cool whip on the lemon pudding layer and then top with toasted coconut. Place in the fridge for 3-4 hours before serving.
Source: iheartnaptime.net
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
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- www.iheartnaptime.net
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
