Lemon Blueberry Lasagna
Lemon Blueberry Lasagna
Print
Lemon Blueberry Lasagna
Lemon Blueberry Lasagna is easy, no-bake dessert recipe for refreshing treat.
Ingredients
Scale
- 36 Golden Oreo cookies
- ½ cup unsalted butter-melted
- 2 ¼ cups frozen blueberries (thawed)
- 1/4 cup Greek yogurt (blueberry or plain)
- 5 teaspoons gelatine powder (2x7g envelops)
- 1/3 cup cold water
- 16 oz. cream cheese-softened
- 1 ½ cup powdered sugar
- 1 ½ teaspoon vanilla
- 2 cups Cool Whip
- 2 (3.4 oz.) packages lemon instant pudding
- 2 ½ cups cold milk
- 1 cup Cool Whip
- 2 ½ 3 cups Cool Whip
- 6 oz. white chocolate bar or block-for curls
Instructions
- To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs.
- In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.
- Dissolve gelatine in 1/3 cup cold water and set aside to bloom.
- In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside.
- In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar.
- Add blueberry mixture and mix to combine.
- Microwave gelatine and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed.
- Finally add Cool Whip and mix to combine. Scrape down the bottom of the bowl to combine everything evenly.
- Spread over chilled Oreo crust and place in the freezer for 15-20 minutes.
- In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.
- Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight.
- To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.
- Store covered in the fridge up to 5-6 days.
