luscious lemon lasagna
14.3 oz package Lemon Oreos – or Golden Oreos about 36 cookies
6 tbsp unsalted butter melted
8 oz PHILADELPHIA Cream Cheese softened
1/2 cup margarine or butter
1 cup powdered sugar
16 oz cool whip or you can make your own cream
7.8 oz lemon instant pudding
3 cups milk
lemons for garnish
Begin by crushing your Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add melted butter. Mix until it is well combined.
Press into the bottom of a 9×13 pan, spreading out to cover the entire bottom of the pan.
In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the cool whip. Blend well and pour over your Lemon Oreo Crust.
In another bowl, make the pudding by adding your milk and instant pudding to your bowl. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Top off with the rest of your Cool Whip.
Refrigerate at least 1 hour before serving. Add lemon slices and ENJOY!
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