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No-Bake Lemon Raspberry Dessert Lasagna

Bright, creamy layers and sweet-tart swirls come together in a dessert that feels like sunshine on a plate. No oven, no fuss—just simple steps and everyday ingredients that come together beautifully.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 5 hours 20 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 cups whipped topping divided
  • 1 package (3.4 oz) instant lemon pudding mix
  • 2 cups milk cold
  • 1 cup raspberry pie filling or mashed raspberries
  • 1/2 cup crushed cookies or crumbs for topping

Method
 

  1. Mix graham cracker crumbs with melted butter and press into the bottom of a dish.
  2. Chill the crust for 15 minutes.
  3. Beat softened cream cheese and powdered sugar until smooth.
  4. Fold in 1 cup of whipped topping.
  5. Spread the cream cheese mixture over the crust.
  6. Whisk lemon pudding mix with cold milk until thick.
  7. Spread the pudding layer over the cream cheese layer.
  8. Add spoonfuls of raspberry filling and gently swirl or spread.
  9. Spread the remaining whipped topping over the top.
  10. Sprinkle crushed cookies on top.
  11. Chill for 4 to 6 hours until set.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months and thaw before serving. Serve chilled with fresh fruit or a cup of coffee for a simple, satisfying dessert.