This Lemon Jello Cake made with lemon Oreos, graham crackers, cream cheese, and whipped topping is a cinch to make. It’s a fabulous light and refreshing dessert for Easter!
I’ve typically been pretty good about limiting impulse purchases at the grocery store. I never go to the store without a list, and I try not to walk out of the store with more items than are on it. But since a certain someone has taken up residence in my body, I’ve found the impulse purchases increasingly difficult to resist.
I don’t know whether it’s the hormones, the cravings, or just a general lack of will power, but lately I’ve found myself lingering in the aisles, drooling over treats I otherwise would speed right past. Last week, it was Lemon Oreos. I don’t think I would have given the package a second glance on a non-pregnant day, but when I happened to see them out of the corner of my eye, I suddenly HAD to have them.
I brought the package home, and upon discovering the Mr. is not a fan, happily indulged in them myself. It wasn’t long before I realized the danger of having a few packages of Oreos lying around waiting for me to maul them like a hungry, crazed bear. So I set to work incorporating them into a dessert I could make and share with friends.
I’ve been eyeing this Layered Jello Mousse Cake from A Spicy Perspective for probably close to a year. The moment I saw it I was smitten by the creamy, colorful Jello layers, not to mention that it’s a completely no-bake dessert that can be made in under 30 minutes.
The cake can be made with any flavor of Jello, but for me, there was only lemon. Instead of using graham crackers to separate the layers in this dessert, I subbed in my new best friend–the lemon Oreo. The Oreos have to be dipping in milk for just a few seconds to get the softening process started, but they really amp up the lemon flavor of this dessert.
As you can probably tell from the photos, I used the lemon Oreos for the bottom layer of the dessert then used graham crackers for the top two. This was mainly because I had already made a substantial dent in the package, and knew I wouldn’t have enough to use all Oreos. Thankfully, the mix of Oreos and graham crackers turned out great. You can feel free to do the same, or use all Oreos if you have self control, unlike me.
After the dish is assembled, it needs to chill out in the fridge for a few hours to set. When it’s done, you can remove the cake from the pan, slice it, and garnish it with halved Oreos for a touch of elegance. This fluffy, creamy, sunny dessert is just perfect for spring and would be a huge hit at your Easter celebrations.
After tasting this light and refreshing cake, I think I’m adopting a new motto: “Impulse purchases are the mother of invention.” I hope you enjoy this creation as much as we did!
Lemon Oreo Jello Mousse Cake
- 8 ounces cream cheese, at room temperature
- 3 ounce box lemon Jello
- 1 cup hot water
- 8 ounces Cool Whip, thawed
- Zest of 1 lemon
- 1/2 cup milk
- 2 containers lemon Oreos (see note)
- 16 graham crackers (see note)
- In the bowl of an electric mixer, beat the cream cheese until light and fluffy. Whisk the lemon Jello into the hot water then slowly add it to the cream cheese. Switch to the whisk attachment and continue to beat until mixture is thoroughly combined and no lumps remain. Allow the mixture to cool to room temperature then stir in the Cool Whip and lemon zest.
- Line a 9 x 13 inch pan with foil, allowing it to come up the sides so you'll have something to grab onto when the cake is finished. Start by making a layer of lemon Oreos at the bottom of the pan. Dunk each one in the milk for a few seconds then place in the pan as tightly together as possible, it's ok if there are gaps on the sides or ends. Spread ⅓ of the mousse mixture over top of the Oreos. Make another row of Oreos dipped in milk OR graham crackers (not dipped in milk). If using graham crackers, fill in the gaps by breaking the cracker up into smaller segments. Spread with another ⅓ of the mousse mixture. Finish with a final layer of Oreos or graham crackers and the last of the mousse.
- Refrigerate the cake for at least 2 hours to set. When ready to serve, grab the ends of the foil and gently lift the cake from the pan onto a cutting board. Slice, plate, and garnish with crumbled or halved lemon Oreos.
Recipe adapted from A Spicy Perspective