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Very Berry Dessert Lasagna

Very berry dessert lasagna is a no-bake layered dessert with a Golden Oreo cookie crust and a smooth lemon pudding middle. After chilling, it slices into clean, jewel-bright layers topped with strawberries, blueberries, and raspberries.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 24 Golden Oreos finely crushed
  • 5 tbsp butter melted
For the cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping
For the pudding layer
  • 2 boxes (3.4 oz each) lemon or vanilla instant pudding use lemon or vanilla
  • 3 cup cold milk
For the topping
  • 2 cup whipped topping
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries

Equipment

  • 1 sheet pan

Method
 

Make and chill the Oreo crust
  1. Mix the finely crushed Golden Oreos with the melted butter until the crumbs look evenly coated, then press firmly into the bottom of a 9x13 dish.
  2. Refrigerate for 20 minutes until the crust is set to hold clean layers.
Build the cream cheese layer
  1. Beat the softened cream cheese with powdered sugar and vanilla extract until smooth, then fold in 1 cup whipped topping.
  2. Spread the cream cheese mixture over the chilled crust and smooth the surface evenly.
Add the pudding layer
  1. Whisk the instant pudding with the cold milk for 2 minutes until it thickens to a spreadable consistency.
  2. Spread the pudding mixture over the cream cheese layer in an even layer.
Top and chill
  1. Spread 2 cups whipped topping evenly over the pudding layer so it fully covers.
  2. Arrange the sliced strawberries, blueberries, and raspberries in rows or a scattered pattern across the top.
  3. Cover and refrigerate for at least 4 hours (or until all layers are set), then slice into rectangles and serve cold.

Notes

For the sharpest slices, chill until fully firm (at least 4 hours, preferably longer). Store covered in the refrigerator for up to 3 days; freezing is not recommended because whipped topping and berries can lose texture. For a lighter option, use reduced-fat cream cheese and low-fat whipped topping (texture will be slightly softer).