Lemon Blueberry Lasagna

Lemon Blueberry Lasagna is an easy, no-bake dessert recipe that makes for a refreshing treat.

Ingredients

For Oreo Crust:

• 36 Golden Oreo cookies
• 1/2 cup unsalted butter, melted

Blueberry Cheesecake Layer:

• 2 1/4 cups frozen blueberries (thawed)
• 1/4 cup Greek yogurt (blueberry or plain)
• 5 teaspoons gelatin powder (2x7g envelopes)
• 1/3 cup cold water
• 16 oz. cream cheese, softened
• 1 1/2 cup powdered sugar
• 1 1/2 teaspoon vanilla extract
• 2 cups Cool Whip

Lemon Pudding Layer:

• 2 (3.4 oz.) packages lemon instant pudding mix
• 2 1/2 cups cold milk
• 1 cup Cool Whip

Topping:

• 2 1/2 – 3 cups Cool Whip
• 6 oz. white chocolate bar or block for curls

Instructions

Oreo Crust:

1. Crush the Golden Oreo cookies (including the filling) in a food processor to make fine crumbs.
2. In a bowl, combine 1/2 cup melted butter with the Oreo crumbs until evenly moistened.
3. Press the mixture into the bottom of a 9 x 13-inch deep dish. Set in the freezer to firm up while preparing the next layer.

Blueberry Cheesecake Layer:

1. Dissolve the gelatin in 1/3 cup cold water and set aside to bloom.
2. In a food processor, combine the thawed blueberries (with any liquid) and Greek yogurt, then pulse until smooth. Set aside.
3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add vanilla extract and powdered sugar, and mix well.
4. Add the blueberry mixture to the cream cheese mixture and mix to combine.
5. Microwave the gelatin until completely dissolved, then slowly pour it into the cream cheese mixture while mixing on medium speed.
6. Fold in 2 cups Cool Whip and mix until everything is evenly combined.
7. Spread this mixture over the chilled Oreo crust and place it in the freezer for 15-20 minutes to set.

Lemon Pudding Layer:

1. In a mixing bowl, whisk together the instant pudding mix and 2 1/2 cups cold milk until smooth.
2. Fold in 1 cup Cool Whip and mix until evenly combined.
3. Spread this mixture over the blueberry layer and place in the freezer for 5-10 minutes to set.

Topping:

1. Spread 2 1/2 to 3 cups Cool Whip over the lemon pudding layer.
2. Refrigerate for at least 4 hours or preferably overnight.
3. To make the white chocolate curls, carefully use a vegetable peeler to draw curls from a room-temperature white chocolate bar.
4. Sprinkle the curls over the top of the lasagna.

Store the dessert covered in the refrigerator for up to 5-6 days. Enjoy!