Lemon Oreo Dessert
Imagine a dessert that combines the bright, zesty flavor of lemon with the delightful crunch of Oreos—this is exactly what Lemon Oreo Dessert offers. It’s a no-bake treat that’s perfect for summer gatherings, potlucks, or simply for satisfying your sweet tooth. With its creamy texture, refreshing taste, and easy preparation, this dessert is sure to become a favorite in your recipe repertoire. Let’s dive into this delightful creation that is as easy to make as it is delicious to eat!
What Makes This Recipe Special
Lemon Oreo Dessert stands out because of its unique blend of flavors and textures. The combination of the sweet and creamy filling with the crunchy, chocolatey crust creates a delightful balance that is hard to resist. The use of lemon pudding and lemon curd adds a refreshing citrusy zing that elevates the dessert, making it feel light and vibrant. Plus, it requires no baking, which means you can whip it up in no time and spend more time enjoying it with friends and family.
Ingredient Checklist
To make this irresistible Lemon Oreo Dessert, you will need the following ingredients:
- 36 Golden Oreos, divided
- 3 tablespoons unsalted butter, melted
- 1 (13.4 ounce) box instant lemon, coconut, cheesecake, or vanilla pudding
- 1 cup nonfat milk
- 12 ounces whipped topping (approximately 1 8-ounce container)
- 1 cup lemon curd (jarred or homemade, or you can use lemon pie filling)
Equipment Breakdown
Before you start, make sure you have the following equipment ready:
- 9×13-inch baking dish – Perfect for layering your dessert.
- Mixing bowls – For combining your ingredients easily.
- Whisk – Ideal for mixing the pudding and milk.
- Spatula – For spreading the layers evenly.
- Food processor or zip-top bag – To crush the Oreos into crumbs.
Lemon Oreo Dessert Cooking Guide
Ready to create your Lemon Oreo Dessert? Follow these simple steps to make this delightful treat.
Step 1: Prepare the Oreo Crust
Start by crushing 24 of the Golden Oreos into fine crumbs. You can use a food processor for this or place them in a zip-top bag and crush them with a rolling pin. Once crushed, combine the Oreo crumbs with the melted butter in a mixing bowl. Stir until the crumbs are evenly coated.
Step 2: Assemble the Crust
Press the Oreo crumb mixture firmly into the bottom of a 9×13-inch baking dish. Make sure it’s evenly spread out to form a solid base for your dessert. Place the crust in the refrigerator to set while you prepare the filling.
Step 3: Prepare the Pudding Filling
In a separate mixing bowl, whisk together the instant pudding mix and the nonfat milk. Beat until the mixture thickens, which should take about 2 minutes. Once thickened, gently fold in the whipped topping until fully combined.
Step 4: Layer the Filling
Spread half of the pudding mixture over the chilled Oreo crust in the baking dish.
Step 5: Add the Lemon Curd
Spoon the lemon curd (or lemon pie filling) over the pudding layer, spreading it out evenly.
Step 6: Finish with More Filling
Top the lemon curd with the remaining pudding mixture, spreading it evenly over the top.
Step 7: Add the Final Touches
Crush the remaining 12 Golden Oreos and sprinkle the crumbs on top of the pudding layer for a decorative finish.
Step 8: Chill and Serve
Cover the baking dish with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld and the dessert to set perfectly. Once chilled, slice into squares and serve!
Tailor It to Your Diet
This Lemon Oreo Dessert can be easily adapted to fit different dietary preferences. Here are some options:
- Gluten-Free: Use gluten-free Oreos instead of regular Golden Oreos.
- Lower Sugar: Opt for sugar-free pudding mix and a reduced-calorie whipped topping.
- Dairy-Free: Substitute non-dairy milk and a dairy-free whipped topping.
- Vegan: Use vegan Oreos and a plant-based whipped topping.
Don’t Do This
While making Lemon Oreo Dessert can be a breeze, here are some common pitfalls to avoid:
- Don’t skip chilling the dessert. It needs time to set for the best texture and flavor.
- Don’t use flavored pudding that isn’t compatible with lemon. Stick to lemon, coconut, cheesecake, or vanilla.
- Don’t rush the layering process. Take your time to spread the layers evenly for a beautiful presentation.
- Don’t forget to crush the Oreos finely. Larger chunks may result in an uneven crust.
How to Store & Reheat
Storing Lemon Oreo Dessert is simple:
Cover the dessert tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days. This dessert is best served cold, so there’s no need to reheat it. Simply slice and enjoy straight from the fridge!
Common Qs About Lemon Oreo Dessert
Can I make this dessert ahead of time?
Yes! Lemon Oreo Dessert can be made a day in advance. It actually tastes even better after chilling overnight, allowing the flavors to meld together beautifully.
What can I use instead of lemon curd?
If you don’t have lemon curd on hand, you can substitute it with lemon pie filling or even a homemade lemon filling if you prefer. Both options work wonderfully.
Is there a way to make this dessert lighter?
Absolutely! You can use sugar-free pudding mix and light whipped topping to reduce calories while still enjoying this delicious Lemon Oreo Dessert.
Can I freeze the Lemon Oreo Dessert?
While you can freeze it, the texture may change once thawed. If you do freeze it, make sure to wrap it tightly and consume it within a month. Thaw it in the refrigerator before serving.
Desserts to Finish
If you’re looking for more delightful desserts to try, check out these favorites:
Before You Go
Now that you have all the details to create this refreshing Lemon Oreo Dessert, it’s time to head into the kitchen. Whether it’s for a special occasion or just a casual family dinner, this dessert is sure to impress. With its layers of flavor and creamy texture, it’s a treat that everyone will love. Enjoy making this delightful dessert and sharing it with those you care about.
Lemon Oreo Dessert
Ingredients
Equipment
Method
- Start by crushing 24 of the Golden Oreos into fine crumbs. You can use a food processor for this or place them in a zip-top bag and crush them with a rolling pin. Once crushed, combine the Oreo crumbs with the melted butter in a mixing bowl. Stir until the crumbs are evenly coated.
- Press the Oreo crumb mixture firmly into the bottom of a 9x13-inch baking dish. Make sure it’s evenly spread out to form a solid base for your dessert. Place the crust in the refrigerator to set while you prepare the filling.
- In a separate mixing bowl, whisk together the instant pudding mix and the nonfat milk. Beat until the mixture thickens, which should take about 2 minutes. Once thickened, gently fold in the whipped topping until fully combined.
- Spread half of the pudding mixture over the chilled Oreo crust in the baking dish.
- Spoon the lemon curd (or lemon pie filling) over the pudding layer, spreading it out evenly.
- Top the lemon curd with the remaining pudding mixture, spreading it evenly over the top.
- Crush the remaining 12 Golden Oreos and sprinkle the crumbs on top of the pudding layer for a decorative finish.
- Cover the baking dish with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld and the dessert to set perfectly. Once chilled, slice into squares and serve!
Notes
- Chill the dessert for at least 4 hours for the best flavor and texture.
- Use gluten-free Oreos for a gluten-free version of this dessert.
- This dessert can be made a day in advance; it tastes better after chilling overnight!
