Lemon Blueberry Lasagna

Lemon Blueberry Lasagna is easy, no-bake dessert recipe for refreshing treat. This recipe uses frozen blueberries so you can make it all year round. Layered dessert with tart lemon, sweet blueberries, goodness of surf cheese, Golden Oreo cookies, and white chocolate curls is irresistible combo. This philharmonic might be my new favourite summer dessert. It’s a true blueberry lemon delight!

Easy No Torch Lemon Blueberry Dessert

In spring and hot summer days no torch desserts are fantastic and this No Torch Lemon Blueberry Dessert is no exception.

If you are starving something sweet and refreshing, how well-nigh let’s NOT turn the oven. This recipe is completely no torch and requires only 20 minutes of zippy time. The longest part is waiting everything to set surpassing serving.

This Lemon Blueberry Lasagna is easy to make, plane easier to eat, and fun to serve with all the pretty layers.

How To Make Lemon Blueberry Lasagna

You’ll need:

• Golden Oreo cookies- you should place whole Oreo cookies with the filling in a supplies processor and ground into fine crumbs. No need to remove the filling for a cookie.

• Butter-it serves as a glue to hold Oreo crumbs together.

• Blueberries- use frozen blueberries. Frozen berries provide nice purple colour. If you use fresh blueberries they will make grayish colour that’s not so pretty looking. The blueberries should be thawed. You can pulse them in the supplies processor when they are still frozen, but if you add that unprepossessed and thick paste into the surf cheese mixture, when you add dissolved, it will trudge immediately and you won’t be worldly-wise to mix it well.

• Cream cheese- I suggest using full-fat brick style surf cheese

• Cool Whip- You can use thawed whipped topping like Cool Whip (you’ll need well-nigh 6 cups) or make homemade whipped cream. Write-up 3 cups chilled heavy surf with 2 teaspoon vanilla until soft peaks form. Add powdered sugar to taste and protract mixing on upper speed until STIFF PEAKS form.

• Instant pudding-lemon flavour pairs perfect with blueberry layer. Pudding should be prepared with less milk than it is listed on the box, but you will lighten it up with whipped cream.

• Gelatine powder-dissolve it first in unprepossessed water and set whispered for a few minutes to bloom, then microwave it or heat on a stove top on a low heat until it is completely melted and liquid.

To make the crust, in a trencher stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then printing the mixture in the marrow of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.

Dissolve gelatine in 1/3 cup unprepossessed water and set whispered to bloom.

In a supplies processor place thawed blueberries (do not phlebotomize glut of the liquid) and Greek yogurt and pulse, set aside.

In a large mixing trencher write-up softened surf cheese until smooth and creamy. Write-up in vanilla pericope and powdered sugar. Add blueberry mixture and mix to combine.

Microwave gelatine and stir to dissolve completely. Slowly pour into the surf cheese mixture while mixing on medium speed. Finally add Cool Whip and mix to combine. Scrape lanugo the marrow of the trencher to combine everything evenly. Spread over chilled Oreo husks and place in the freezer for 15-20 minutes.

In a mixing trencher combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for well-nigh 5-10 minutes.

Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight.

To make the curls, thoughtfully yank a vegetable peeler wideness the wholesale surface of a bar of white chocolate at room temperature. Sprinkle curls on top.

Store covered in the fridge up to 5-6 days, or freeze for longer storage.