Description

This Raspberry Dessert Lasagna is a refreshing no-bake dessert layered with creamy lemon cheesecake filling, bright raspberry gelatin, fluffy whipped topping, and crunchy sliced almonds. It’s light, fruity, and perfect for making ahead for parties or family gatherings.

Ingredients

8 oz cream cheese

1/3 cup powdered sugar

3.4 oz instant lemon pudding mix

1 1/2 cups whole milk

12 oz frozen raspberries

3 oz raspberry flavored gelatin

1 cup boiling water

1 cup ice cubes

8 oz whipped topping, thawed

1/2 cup sliced almonds

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Instructions

Beat the cream cheese and powdered sugar together in a mixing bowl until smooth and creamy.
In a separate bowl, whisk the lemon pudding mix with the milk until thickened.
Fold the pudding mixture into the cream cheese mixture until fully combined.
Spread the lemon cream mixture evenly into the bottom of a serving dish.
In another bowl, dissolve the raspberry gelatin in the boiling water.
Add the ice cubes and stir until the gelatin begins to thicken slightly.
Fold the frozen raspberries into the gelatin mixture and let cool for a few minutes.
Carefully pour the raspberry mixture over the cream cheese layer and spread evenly.
Refrigerate for 1 to 2 hours until the raspberry layer is fully set.
Spread the whipped topping evenly over the chilled dessert.
Sprinkle sliced almonds over the top.
Chill for another hour before serving.

Notes

Fresh raspberries can be used instead of frozen raspberries.

Add a graham cracker crust for extra texture and flavor.

Mix fresh lemon zest into the cream cheese layer for a stronger lemon flavor.

Toasted pecans or crushed cookies can replace the sliced almonds.

Store covered in the refrigerator for up to 3 days.

Freeze tightly wrapped for up to 1 month and thaw overnight in the refrigerator before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220 kcal
Sugar: 20 g
Sodium: 240 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 25 mg