Citrus Pudding Lasagna Recipe – Easy Summer Layers for Refreshing Dessert

Posted on September 3, 2025

The tangy scent of fresh citrus just screams summer, doesn’t it? The first time I made this citrus pudding lasagna, I was standing in my grandma’s kitchen, sun pouring in through the window, and I’ll never forget the way everyone’s faces lit up with that first bite. There’s something about cold, creamy pudding paired with bright orange, lemon, and lime that makes you want a second helping before you’ve even finished your first. If you’re hunting for something that’s easy to assemble, jaw-droppingly vibrant, and almost too pretty to eat, you’ve landed in the right spot—this citrus pudding lasagna recipe is about to become your go-to summer dessert.

I started experimenting with layered desserts after a trip to Florida, where citrus season is taken very seriously. Over the years, I’ve tested everything from traditional lemon bars to key lime pies, but nothing compares to the wow-factor and refreshing taste of this pudding lasagna. It’s now a staple at every family BBQ (and honestly, it disappears faster than anything else on the table). Whether you’re looking to impress guests, surprise your kids, or just treat yourself to a slice of sunshine, this recipe ticks all the boxes. Plus, it’s a lifesaver when it’s too hot to turn on the oven!

What I love most about this citrus pudding lasagna is how customizable it is. I’ve tried it with different cookie bases, swapped in non-dairy whipped topping, and even snuck in a little extra zest for that citrus punch. No matter how you tweak it, it’s always cool, creamy, and bursting with flavor. Trust me—I’ve made this more times than I can count, and it never gets old. Ready for a dessert that’s as stunning as it is simple? Let’s get started!

Why You’ll Love This Citrus Pudding Lasagna Recipe

Quick & Easy: This citrus pudding lasagna comes together in about 30 minutes (plus chilling time), making it perfect for last-minute cravings or when you don’t want to spend hours in the kitchen.
Simple Ingredients: There’s no need for a fancy grocery run—most of these are pantry staples or easy-to-find at any store.
Perfect for Summer Gatherings: Ideal for BBQs, potlucks, or birthday parties. It’s a real showstopper on the dessert table (and I always get asked for the recipe!).
Crowd-Pleaser: Both kids and adults go back for seconds. The creamy layers and zippy citrus flavors are totally irresistible.
Unbelievably Delicious: That combination of buttery crust, tangy pudding, and fluffy whipped topping is seriously dreamy. It’s like sunshine in every bite!

What sets this recipe apart from the usual layered desserts? For starters, blending both orange and lemon pudding gives it a flavor spectrum you don’t find in your average no-bake lasagna. I also use a mix of zest and juice to pack in as much citrus flavor as possible—no bland bites here! My favorite part is the cookie crust, which stays crisp and adds just the right amount of buttery crunch to balance all that creaminess.

This citrus pudding lasagna isn’t just another no-bake treat; it’s the kind of dessert that makes people pause, close their eyes, and say, “Wow!” It’s lighter than cheesecake but has all the satisfaction of a decadent dessert. It’s also a breeze to double or customize for any occasion—trust me, you’ll be tempted to make it every week (and frankly, I wouldn’t blame you!).

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a refreshing texture, all with minimal effort. Most of these items are pantry staples, but feel free to swap in what you have on hand or add your own twist!

For the Crust:
- 2 cups (200g) vanilla wafer cookies, crushed (graham crackers work too)
- 5 tablespoons (70g) unsalted butter, melted (adds richness and helps bind the crust)
- 1 tablespoon (13g) granulated sugar (optional, for extra sweetness)
For the Cream Cheese Layer:
- 8 ounces (225g) cream cheese, softened (full-fat or light, both work well)
- 1 cup (120g) powdered sugar (for smooth sweetness)
- 1 tablespoon (15ml) fresh lemon juice (brightens up the layer)
- 1 teaspoon lemon zest (packs a punch of citrus aroma)
- 1 cup (240ml) whipped topping (store-bought or homemade—dairy-free works too)
For the Citrus Pudding Layers:
- 1 (3.4oz/96g) package instant lemon pudding mix
- 1 (3.4oz/96g) package instant orange pudding mix (if you can’t find orange, substitute with vanilla pudding and add orange zest and juice)
- 4 cups (950ml) whole milk, cold (can swap for non-dairy milk—oat or almond work great)
- Zest of 1 orange and 1 lemon (for maximum flavor)
- 2 tablespoons (30ml) fresh orange juice (boosts that citrus tang)
For the Whipped Topping & Garnish:
- 2 cups (480ml) whipped topping (extra for spreading and dolloping on top)
- Fresh citrus slices (orange, lemon, lime—totally optional, but gorgeous)
- Extra zest for sprinkling (not necessary, but I love the look!)
- Mint leaves (optional, for that fresh pop of green)

Ingredient notes: If you want to go gluten-free, swap in gluten-free vanilla cookies or graham crackers. For a dairy-free version, use non-dairy cream cheese and whipped topping. I’ve found that store brands work just as well as the premium ones, so don’t stress about finding the “perfect” pudding mix!

Equipment Needed

9×13-inch (23x33cm) Baking Dish: Standard glass or ceramic works perfectly. If you’re halving the recipe, an 8×8-inch (20x20cm) pan is fine.
Mixing Bowls: At least two large bowls—one for the crust and another for pudding. Stainless steel or glass are my go-to for easy cleanup.
Electric Mixer or Whisk: A hand mixer makes whipping the cream cheese layer a breeze. If you’re up for a workout, a sturdy whisk will do the trick.
Rubber Spatula: For smoothing layers and scraping every last bit of yum from the bowl.
Measuring Cups & Spoons: Accurate measuring keeps layers balanced. I’ve got a trusty set from the dollar store that’s lasted years.
Zester or Microplane: Essential for those fine citrus shavings. If you don’t have one, the fine side of a box grater can work.
Plastic Wrap or Lid: For covering your lasagna while it chills (prevents fridge odors from sneaking in).

If you’re missing a baking dish, I’ve even used disposable foil pans for potlucks—no need to worry about leaving your favorite dish behind. For easy clean-up, line your pan with parchment, though it’s not required. My only real “must” is a good spatula for those perfect, clean slices. Trust me, it’s worth it!

How to Make Citrus Pudding Lasagna

Prepare the Crust:
- In a medium bowl, combine 2 cups (200g) crushed vanilla wafer cookies with 5 tablespoons (70g) melted unsalted butter and 1 tablespoon (13g) granulated sugar (if using).
- Mix until all crumbs are evenly coated—it should look like wet sand and hold together if pinched.
- Press firmly and evenly into the bottom of a 9×13-inch (23x33cm) baking dish. Use the back of a measuring cup for a tight, even layer.
- Chill in the fridge for at least 10 minutes while you prep the next layer.
Make the Cream Cheese Layer:
- In a large mixing bowl, beat 8 ounces (225g) softened cream cheese with 1 cup (120g) powdered sugar, 1 tablespoon (15ml) lemon juice, and 1 teaspoon lemon zest until smooth and fluffy (about 2-3 minutes on medium speed).
- Gently fold in 1 cup (240ml) whipped topping until just combined. Don’t overmix—you want it light and airy!
- Spread the mixture evenly over the chilled crust. Use a spatula to smooth the top.
Prepare the Citrus Pudding Layers:
- In a clean bowl, whisk together 1 package (3.4oz/96g) instant lemon pudding mix with 2 cups (475ml) cold milk. Add zest of 1 lemon. Whisk for 2 minutes or until thickened.
- In another bowl, repeat with 1 package (3.4oz/96g) instant orange pudding mix (or substitute as noted above), 2 cups (475ml) cold milk, zest of 1 orange, and 2 tablespoons (30ml) fresh orange juice. Whisk until thick.
- Spread the lemon pudding over the cream cheese layer, smoothing gently to avoid mixing layers.
- Next, spread the orange pudding evenly over the lemon layer.
- If your pudding is too runny, let it set for a few more minutes before layering. If it’s too thick, add 1-2 tablespoons milk to loosen.
Add Whipped Topping:
- Spread 2 cups (480ml) whipped topping over the orange pudding layer. Use sweeping motions for a fluffy, cloud-like finish.
- For extra style, swoop with the back of a spoon or create peaks using a spatula.
Chill & Garnish:
- Cover with plastic wrap or a lid and chill for at least 3 hours (overnight is even better—the flavors meld beautifully!).
- Before serving, garnish with fresh citrus slices, extra zest, and mint leaves if you like.
- Slice with a sharp knife, wiping between cuts for pretty squares.

Troubleshooting: If your crust crumbles, it may need more butter. If layers mix as you spread, chill each layer for 10 minutes before adding the next. And honestly, even if it’s a little messy, it’ll taste amazing!

Cooking Tips & Techniques for the Best Citrus Pudding Lasagna

Chill Each Layer: Don’t rush the chilling process. If you’re in a hurry, pop the dish in the freezer for 15 minutes between layers to keep things tidy. I’ve lost a few lasagnas to runny pudding—learn from my mistakes!
Use Fresh Citrus: Bottled juice won’t give you the same zing. Zest is key for that “wow” factor, so don’t skip it (I did once, and everyone noticed!).
Soften Cream Cheese: Cold cream cheese can make your filling lumpy. Let it come to room temp for smooth blending. If you forget, microwave it in short bursts (10 seconds at a time).
Fold, Don’t Whip: When adding whipped topping to the cream cheese, fold gently. Overmixing can flatten the mixture and lose that dreamy texture.
Layering Order: Always start with the crust, then cream cheese, then lemon pudding, then orange pudding, and finally whipped topping. This keeps the layers distinct and visually stunning.
Slice Cleanly: Wipe your knife between cuts for picture-perfect squares, especially if you’re aiming for Pinterest-worthy photos!
Make Ahead: This dessert tastes even better after a night in the fridge—the citrus flavors really pop. If you plan to garnish with citrus slices, add them just before serving so they stay fresh and vibrant.

One thing I learned early on: if you try to rush the chilling, you’ll end up with a tasty—but slightly soupy—mess. It’s worth the wait, I promise! And if you want to get fancy, pipe a little whipped topping on each slice for that bakery look.

Variations & Adaptations

Gluten-Free: Swap the vanilla wafer cookies for gluten-free graham crackers or shortbread. I’ve done this for a friend with Celiac, and it was still a hit.
Dairy-Free: Use plant-based cream cheese, non-dairy milk, and a coconut-based whipped topping. The citrus still shines, and nobody misses the dairy!
Tropical Twist: Add a layer of crushed pineapple (drained well) between the cream cheese and pudding layers. It’s like a mini vacation in a pan.
Berry Burst: In summer, toss in fresh raspberries or blueberries between pudding layers for color and tartness. My kids love this version!
Key Lime Version: Use lime pudding and extra lime zest for a punchy, tangy twist. Great if you’re craving that Florida Keys vibe.
Different Cookie Base: Try lemon Oreos, shortbread, or even gingersnaps for a spiced note.

One of my favorite personal tweaks is adding a thin layer of lemon curd between the cream cheese and pudding. It takes the tartness up a notch! And if you want to make single-serve parfaits, layer everything in mason jars—great for parties or picnics.

Serving & Storage Suggestions

For maximum wow, serve citrus pudding lasagna chilled, straight from the fridge. The colors pop, the layers hold, and the flavor is extra refreshing. I love cutting it into generous squares and topping each with a twist of citrus zest or a tiny wedge of orange. If you’re feeling fancy, a sprig of fresh mint makes it look super professional!

This dessert pairs perfectly with iced tea, sparkling lemonade, or even a crisp white wine for the grown-ups. It’s a fantastic finish to a summer BBQ, but honestly, it’s just as good for a solo afternoon treat. Leftovers (if you have any!) keep well covered in the fridge for up to 4 days—the flavors meld and get even better with time.

To freeze, wrap tightly and store for up to one month. Thaw overnight in the fridge before serving. If you want to keep the whipped topping fluffy, add a fresh layer after thawing. To reheat (if you just can’t wait), microwave a slice for 10-15 seconds—just enough to soften, not melt. But really, it’s best served cold!

Nutritional Information & Benefits

Each serving of citrus pudding lasagna is about 320 calories, with roughly 5g protein, 18g fat, and 36g carbohydrates (based on standard ingredients). Using low-fat or non-dairy options can lower the fat and calorie count. The star ingredients—citrus fruits—bring vitamin C, antioxidants, and a bright, happy flavor without needing tons of added sugar.

This recipe can easily be adapted for gluten-free, dairy-free, and nut-free diets (just check your pudding and whipped topping labels). It does contain dairy and wheat as written, so be sure to swap ingredients for allergies. From a wellness perspective, I love that this dessert feels light and satisfying without being overly heavy. It’s my go-to when I want a treat that’s both fun and (relatively) guilt-free—especially in the summertime!

Conclusion

So, why should you try this citrus pudding lasagna recipe? Because it’s the kind of happy, no-fuss, crowd-pleasing dessert that brings people together. With its vibrant layers and zingy citrus flavors, it’s like a slice of sunshine on your plate. Whether you stick to the classic version or put your own spin on it, you’ll find yourself coming back to this recipe again and again.

I honestly love this dessert because it’s simple, stunning, and totally adaptable to any occasion. If you’re feeling creative, don’t be afraid to mix up the pudding flavors, swap in different fruits, or play with the crust. I’d love to hear how yours turns out—drop a comment, share your photos, or tell me your favorite variation. Let’s make summer a little sweeter, one slice at a time!

Frequently Asked Questions About Citrus Pudding Lasagna

Can I make citrus pudding lasagna ahead of time?

Absolutely! It’s actually better when made a day in advance. The flavors meld and the layers set perfectly overnight in the fridge.

What if I can’t find orange pudding mix?

No worries! Use vanilla pudding and add extra orange zest and a splash of orange juice. The citrus flavor will still shine through.

How do I keep the layers from mixing together?

Make sure each layer is chilled before adding the next. If needed, pop the dish in the freezer for 10-15 minutes between layers for crisp, clean lines.

Is this recipe gluten-free or dairy-free?

As written, it contains gluten and dairy, but you can easily swap in gluten-free cookies and non-dairy alternatives for the cream cheese, milk, and whipped topping.

How long does citrus pudding lasagna last?

Stored covered in the fridge, it stays fresh for up to 4 days. For longer storage, freeze for up to a month and thaw before serving.