Description
This No Bake Oreo Lemon Dessert is a delightful, easy-to-make layered treat combining the crunch of golden Oreos with creamy lemon pudding and tangy lemon curd. Perfect for warm days or quick gatherings, it requires no baking and just a few simple ingredients to create a refreshing, crowd-pleasing dessert.
Ingredients
Scale
Cookie Base
- 36 Golden Oreos
- 3 tablespoons unsalted butter, melted
Pudding Layer
- 1 (3.4 oz) box instant lemon pudding mix
- 1 cup nonfat milk
- 12 ounces whipped topping, divided
Lemon Layer
- 1 cup lemon curd (jarred or homemade)
Instructions
- Prepare the cookie base: Crush 20 Golden Oreos inside a sealed bag until finely crumbled. Transfer to a mixing bowl and combine with the melted unsalted butter until evenly coated. Press this mixture firmly into the bottom of a 9×9 inch pan to form an even base layer.
- Make the pudding layer: In a mixing bowl, whisk together the instant lemon pudding mix and one cup of nonfat milk until the mixture is smooth and begins to thicken. Gently fold in two-thirds of the whipped topping until fully combined. Spread this creamy pudding mixture evenly over the Oreo cookie base in the pan.
- Add crushed Oreos on pudding layer: Take half of the remaining 16 crushed Oreos and sprinkle them evenly over the pudding layer, adding a nice crunchy contrast.
- Prepare the lemon curd topping: In a separate bowl, combine one cup of lemon curd with the remaining whipped topping. Mix until smooth and spread this lemony layer evenly on top of the pudding layer and crushed cookies.
- Finish the dessert: Use any remaining whipped topping to decorate the top, then sprinkle the last of the crushed Oreos over the surface. Cover the pan and refrigerate the dessert for at least two hours to allow it to set and the flavors to meld before serving.
Notes
- For best results, use chilled ingredients and refrigerate for longer if possible; overnight chilling intensifies flavor and texture.
- This dessert can be made with regular Oreos if golden ones are unavailable, though the color and lemon flavor contrast may vary.
- Lemon curd can be homemade or store-bought depending on preference and availability.
- Use a sturdy 9×9 inch pan for ideal layering and easy serving.
- Leftovers should be covered and refrigerated; consume within 3 days for freshness.
