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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Servings:
Calories: 120kcal
Ingredients
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.