Delish Heavenly Lemon Oreo Dessert

This is the dessert I bring when I want people to think I worked hard, but actually I just smashed cookies with questionable enthusiasm and stirred lemon pudding like a person who owns exactly one whisk. Delish Heavenly Lemon Oreo Dessert is basically a sunshine cloud layered over a buttery Golden Oreo crust with a cream cheese situation that says “I’m fancy,” while the Cool Whip screams “I took a shortcut, fight me.” It’s cold, creamy, tart-sweet, and it sets up like a dream in the fridge—aka where I go to hide from my family and pretend I’m checking on the dessert.

Last weekend I made this while my husband “helped” by taste-testing every layer like it was his civic duty. The kids, meanwhile, turned the leftover Oreos into a crumb explosion that will be found in couch cushions until 2031. I used a pan that was very obviously too small, ignored it, and kept layering like a chaotic baker on a cooking show. Did the sides bulge? Yes. Did anyone complain once I handed them a fork? Absolutely not.

Time-Saving Hacks

– Use store-bought lemon pudding and Cool Whip. Is it slightly chaotic? Yes. Is it deeply correct? Also yes.
– Don’t clean the food processor between crust and topping crumbs. Vanilla crumbs in everything? That’s called “flavor layering,” babe.
– If you forgot to soften cream cheese, microwave it in 10-second bursts. Not 30. We’re softening, not soup-ing.
– Line the pan with parchment so you can lift the whole thing out dramatically and pretend you host a baking show.
– Smash Oreos in a zip-top bag with a rolling pin while thinking about your inbox. Therapy, but crunchy.

Serving Ideas

– A pile of fresh berries if you want to pretend this is health food.
– Hot coffee to balance the cold, creamy lemon situation—also to survive conversations with your in-laws.
– Sparkling water with a lemon slice if you’re feeling classy; wine if the kids drove you nuts.
– Tiny squares on a big platter so everyone feels dainty while eating six.

What to Serve It With

– Backyard barbecue spreads: ribs, corn, and this frosty lemon square that steals the show.
– Brunch: quiche, fruit salad, and the dessert you “weren’t going to do” but of course did.
– Salty snacks: kettle chips or pretzels to chase the sweet with crunch.
– A second dessert. I don’t make the rules.

✔Tips & Mistakes

– Crush the Oreos fine for the crust so it slices clean. Chunky crusts crumble like my willpower near a bakery.
– Press the crust firmly—use the bottom of a measuring cup. Loose crust = edible landslide.
– Chill each layer 10–15 minutes before adding the next if you want neat lines. Or don’t; call it rustic.
– Don’t drown it in lemon juice—stick to pudding + zest for tartness without soup vibes.
– If it’s runny, you either didn’t chill long enough or you eyeballed measurements like a rebellious pastry goblin.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Cover tightly and refrigerate up to 4 days.
– For cleaner slices, chill at least 4 hours or overnight.
– Freezing works in a pinch: freeze tightly wrapped up to 1 month; thaw in the fridge. Texture softens a bit, still disappears.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap Golden Oreos for lemon Oreos if you’re extra. Chocolate Oreos if you’re chaotic-good.
– Use vanilla pudding + extra lemon zest for a softer lemon vibe.
– Make it lighter: Greek yogurt folded into the whipped topping. Calm down, it still tastes like dessert.
– Add a blueberry layer: quick stovetop blueberries + cornstarch, cool, then layer for lemon-blueberry magic.
– Gluten-free sandwich cookies and certified GF pudding mix if needed.
– From-scratch whipped cream? Go for it. I support both your ambition and your forearm workout.

Frequently Asked Questions

Delish Heavenly Lemon Oreo Dessert

Creamy, zesty layers of lemon pudding and whipped topping over a buttery Golden Oreo crust. No-bake, bright, and crowd-pleasing—perfect for spring and summer gatherings.

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Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 36 cookies Golden Oreo cookies crushed, divided (reserve 0.5 cup for topping)
• ▢ 6 tbsp unsalted butter, melted
• ▢ 8 oz cream cheese, softened
• ▢ 0.5 cup powdered sugar
• ▢ 1 tbsp fresh lemon juice optional, for extra tang
• ▢ 1 tbsp lemon zest freshly grated
• ▢ 16 oz whipped topping (like Cool Whip), thawed divided
• ▢ 2 boxes instant lemon pudding mix 3.4 oz each
• ▢ 3 cups cold milk
• ▢ 10 cookies Golden Oreo cookies roughly chopped, for topping
• ▢ 1 lemon lemon slices thin, for garnish

Instructions

Preparation Steps

• Lightly grease a 9x13-inch baking dish. Set aside. Place 36 Golden Oreos in a food processor and pulse to fine crumbs, reserving 0.5 cup crumbs for topping.
• In a bowl, combine remaining Oreo crumbs with melted butter until evenly moistened. Press firmly into the bottom of the pan to form a crust. Chill while preparing the layers.
• Beat cream cheese with powdered sugar, lemon juice, and lemon zest until smooth and fluffy. Fold in 1.0 cup of the whipped topping. Spread evenly over the chilled crust.
• Whisk instant lemon pudding mixes with cold milk for 2 minutes until thickened. Spread the pudding over the cream cheese layer.
• Spread the remaining whipped topping over the pudding. Sprinkle reserved Oreo crumbs and the chopped cookies on top. Garnish with lemon slices.
• Refrigerate for at least 2 hours (3 hours for cleaner slices). Cut into 12 squares and serve chilled.

Notes

Make ahead: Prepare up to 24 hours in advance and keep covered in the fridge. For a sturdier crust, add 1 tbsp more butter if crumbs seem dry. Swap lemon pudding with vanilla for a milder flavor. Store leftovers covered and refrigerated for up to 3 days; crust will soften over time.