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Very Berry Dessert Lasagna

Very berry dessert lasagna is a no-bake layered dessert with a Golden Oreo cookie crust, a creamy cream cheese middle, and a thick lemon pudding layer. Finished with jewel-bright strawberries, blueberries, and raspberries for clean, stacked slices from a 9x13 pan.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
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 (3.4 oz each) lemon or vanilla instant pudding
  • 3 cup milk cold
For the topping
  • 2 cup whipped topping
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries

Equipment

  • 1 sheet pan

Method
 

Chill the Golden Oreo crust
  1. Mix the finely crushed Golden Oreos with the melted butter, then press the mixture into the bottom of a 9x13 dish and refrigerate for 20 minutes until set.
  2. Set the chilled crust aside while you prepare the cream cheese layer so the base stays firm for clean stacking.
Make the cream cheese layer
  1. Beat the softened cream cheese with powdered sugar and vanilla extract until smooth, about 1–2 minutes, then fold in 1 cup whipped topping until combined.
  2. Spread the cream cheese mixture over the chilled crust in an even layer, smoothing the top with a spatula.
Add the lemon pudding layer
  1. Whisk the instant pudding with cold milk for 2 minutes until thickened, then immediately spread it over the cream cheese layer.
  2. Gently smooth the pudding layer to the edges so the next layer sits flat without gaps.
Top and chill
  1. Spread 2 cups whipped topping evenly over the pudding layer, covering it completely.
  2. Arrange the sliced strawberries, blueberries, and raspberries in rows or a scattered pattern across the top so the fruit is evenly distributed.
  3. Cover and refrigerate for at least 4 hours until all layers are set, then slice into rectangles and serve cold.

Notes

For the cleanest “lasagna” slices, press the crust firmly into the pan and chill long enough that the pudding layer feels set when you run a finger across the surface (at least 4 hours). Store covered in the refrigerator up to 4 days; do not freeze for best texture. For a lighter option, use reduced-fat cream cheese and light whipped topping—structure will still hold with proper chilling.