Ingredients
Equipment
Method
Make the crust
- Mix crushed Golden Oreos with melted butter until evenly coated, then press into the bottom of a 9x13 dish. Refrigerate for 20 minutes to firm up the crust.
Assemble the cream cheese layer
- Beat cream cheese with powdered sugar and vanilla until smooth, then fold in 1 cup whipped topping. Spread the mixture over the chilled crust in an even layer.
Add the pudding layer
- Whisk instant pudding with cold milk for 2 minutes until thickened and holds its shape. Spread the pudding over the cream cheese layer.
Top with whipped topping and berries
- Spread 2 cups whipped topping evenly over the pudding layer, smoothing to the edges for a neat finish. Arrange strawberry slices, blueberries, and raspberries in rows or scattered across the top.
Chill and serve
- Cover and refrigerate for at least 4 hours, until all layers are fully set and slice cleanly. Slice into rectangles and serve cold.
Notes
For the neatest, clean-edged slices, chill the lasagna at least 4 hours (or overnight) and use a sharp knife wiped between cuts. Store covered in the refrigerator up to 3 days; freezing is not recommended because the whipped topping and berries can weep when thawed. For a lighter option, swap whipped topping for an equal amount of light whipped topping.
