Lemon Lasagna

• Vegetarian

• Produce

  • 1 package Lemon
  • 1 Lemons

• Baking & Spices

  • 1 large container Cool whip
  • 1 cup Powdered sugar

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/2 cup Margarine or butter
  • 3 cups Milk
  • 1 Philadelphia 8 oz. philadelphia cream cheese

• Desserts

  • 2 3.9 oz packages Lemon instant pudding

Found on lilluna.com

Ingredients

• 1 package Lemon (or Golden) Oreos
• 6 TB unsalted butter, melted
• 1 8 oz. PHILADELPHIA Cream Cheese (softened)
• ½ cup Margarine or butter
• 1 cup powdered sugar
• 1 large container cool whip - 16 oz. - or you can make your own cream
• 2 - 3.9 oz packages of lemon instant pudding
• 3 cups milk
• lemons (for garnish)

Directions

• Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
• Press into the bottom of a 9x13 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 your pudding by adding your milk to your bowl and instant pudding. 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!