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Very Berry Dessert Lasagna

Very berry dessert lasagna is a no-bake layered dessert with a Golden Oreo crust, creamy cream cheese, lemon pudding, whipped cream, and a jewel-bright berry topping. Each slice holds distinct stacked layers that chill firm for clean, rectangular servings.
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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: 360
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 box lemon or vanilla instant pudding 3.4 oz each
  • 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 the crust
  1. Mix the finely crushed Golden Oreos with melted butter until the crumbs look evenly coated, then press into the bottom of a 9x13 dish. Refrigerate for 20 minutes while the crust firms and turns set.
Build the layers
  1. Beat the softened cream cheese with powdered sugar and vanilla until smooth, then fold in 1 cup whipped topping. Spread this cream cheese mixture over the chilled crust in an even layer.
  2. Whisk the instant pudding mix with the cold milk for 2 minutes until thickened and holds shape slightly. Spread the pudding over the cream cheese layer.
  3. Spread 2 cups whipped topping evenly over the pudding layer. Keep the surface level so the berries sit neatly.
  4. Arrange the sliced strawberries, blueberries, and raspberries in rows or a scattered pattern across the top. Make sure berries cover the surface for a jewel-bright finish.
Chill and serve
  1. Cover and refrigerate for at least 4 hours until all layers are set and slice cleanly. Slice into rectangles and serve cold.

Notes

Pro tip: For the cleanest slices, chill overnight and wipe your knife between cuts. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the berries and pudding texture may soften. If you need a lighter option, use reduced-fat cream cheese and sugar-free instant pudding for a lower-sugar version while keeping the same layered method.