Christmas Cookie Lasagna Recipe fans, this one is for you. If your December calendar looks packed and a little chaotic, but you still want a show-stopping dessert that tastes like pure holiday joy, I’ve got you. This layered, no-bake beauty brings together crunchy cookies, creamy cheesecake fluff, and a cool, pudding-kissed top that looks like it belongs at a festive bakery. It’s easy to assemble, hard to mess up, and even easier to love. I make it when I need something special that doesn’t keep me tied to the oven all day. Ready to make a dessert that makes everyone gasp a little when it hits the table?
Why We Love This Recipe
There are a lot of Christmas desserts out there, but this one sits right at the sweet spot of impressive and effortless. It’s layered like a classic lasagna, only instead of noodles, you get cookies and creamy fillings that set up beautifully in the fridge. It’s also a make-ahead dream, which is huge when you’re juggling wrapping paper, last-minute errands, and that playlist you keep tinkering with.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Deliciously Easy Christmas Cookie Lasagna Recipe was built for real kitchens: simple steps, reliable results, and flavor that makes people ask for seconds. Christmas Cookie Lasagna Recipe fans, this one is for you. If your December calendar looks packed and a little chaotic, but you still want a show-stopping…
Here’s the magic: you get a crunchy cookie base, a silky cream cheese layer, a pudding layer that tastes like nostalgia, and a fluffy topping that makes room for sprinkles, crushed candy canes, mini cookies, or whatever holiday fun you’re into. If you like the vibe of layered holiday treats, you might also enjoy this festive favorite: Christmas trifle with bold holiday layers. They’re both gorgeous, and they both disappear fast at parties.
I also love that you can tweak the flavor to fit your people. Use chocolate sandwich cookies for a richer twist, or go classic with vanilla sandwich cookies. Swap peppermint for toffee bits. Add red and green sprinkles to the top and call it a day. It’s flexible, forgiving, and flat-out fun.
“I made this for our neighborhood potluck and it vanished before the ham came out. People were still talking about it when we left. It’s my new go-to holiday dessert.”
When December hits, I want simple wins. This is one of them. It looks like you fussed, even though you didn’t. And the first bite really does taste like Christmas.
Ingredients You’ll Need
Nothing fancy, just a handful of grocery store staples that mix up quick. You’ll need:
- Cookies for the base: Oreo or golden sandwich cookies are perfect. Shortbread or gingersnaps also work.
- Butter: melted, to hold your crumb crust together.
- Cream cheese: softened for a smooth whipped layer.
- Powdered sugar: to sweeten the cream cheese without grit.
- Vanilla extract: pure, for that warm, cozy flavor.
- Whipped topping: thawed. You’ll fold it into layers and add a fluffy finish.
- Instant pudding mix: vanilla or white chocolate are great. Pistachio is fun for a green holiday twist.
- Milk: cold, for whisking with the pudding mix.
- Holiday toppings: crushed candy canes, red and green sprinkles, mini chocolate chips, or cookie crumbs.
That’s it. If your pantry is already cookie-heavy for the season, you’re halfway there. If you want a cookie to crumble for the top that screams Christmas, check out these buttery classics: buttery spritz cookies. They’re simple and melt in your mouth, and the leftovers look adorable crumbled on this dessert.
By the way, if your crowd loves extra cocoa, I sometimes scatter a few chocolate gooey butter cookie pieces on the top before serving. It turns the vanilla layers into a cookies-and-cream dream.
How to Make this Recipe
There’s nothing tricky here. Take your time with each layer and let the fridge do the heavy lifting. I’ll walk you through it like we’re making it together on a cozy afternoon.
1. Build the cookie crust
Crush your cookies in a food processor until fine. If you do not have one, add cookies to a zip-top bag and roll with a heavy rolling pin. Stir the crumbs with melted butter until they feel like damp sand. Press firmly into a 9×13 baking dish, making sure you reach the corners. Pop it in the fridge while you prep the next part. A cold base gives you cleaner slices later.
2. Whip the cream cheese layer
Beat softened cream cheese until fluffy and smooth. Add powdered sugar and vanilla, then beat again until glossy and creamy. Fold in a scoop of whipped topping to lighten it up. Spread this gently over the chilled crust. Try not to drag the crust loose. Use a clean offset spatula and take it slow.
3. Make the pudding layer
Whisk instant pudding mix with cold milk until thick and silky. Let it sit for a minute to set up. Spread over the cream cheese layer. This is the middle layer that brings that classic “pudding pie” flavor we all grew up with, only now it’s dressed up for the holidays.
4. Finish, chill, and garnish
Top everything with the remaining whipped topping. Protect the edges with a quick swipe of your spatula, then decorate. I like a mix of crushed candy canes, red and green sprinkles, and cookie crumbs. Chill at least 4 hours, but overnight is best for tidy squares.
When it’s time to serve, use a sharp knife warmed in hot water and wiped dry. Cut into squares and lift with a wide spatula. The layers will look clean and festive. If you want a cute companion treat for the dessert table, try these bright Christmas cookie pops. Kids light up when they see them.
Pro tip: For a bigger crowd, double the recipe and use two pans. It disappears quickly.
Variations To Try
One of the best things about a layered dessert is how easily you can customize it. Here are a few favorites at my house:
Peppermint crunch: Use chocolate sandwich cookies for the crust, white chocolate pudding for the middle, and add crushed candy canes on top. A drizzle of melted chocolate is never a bad idea.
Gingersnap joy: Make the crust with gingersnaps and add a pinch of cinnamon to the cream cheese mixture. It gives cozy cookie-spice energy.
Red and green swirl: Divide the whipped topping into two bowls. Tint one with a little red gel color and one with green. Dollop both on top and swirl gently with a spoon for a marbled effect.
Cookie crunch crown: Crumble extra cookies over the top. I love using gingerbread tree cookies for a cute forest vibe, or classic sugar cookies cut into stars.
Gluten-friendly option: Swap in a certified gluten-free sandwich cookie for the crust. Everything else stays the same and it still tastes like a celebration.
If you’re in full cookie mode and want another crowd-pleaser, these Christmas cutout cookies are a festive add-on for a dessert buffet.
Tips for Perfecting Your Christmas Lasagna
- Soften the cream cheese fully for a lump-free filling.
- Chill each layer briefly if your kitchen is warm. It helps prevent swirl mishaps.
- Use cold milk for pudding so it sets thick instead of soupy.
- Press the crust firmly. Loose crumbs equal messy slices.
- Rest overnight if you can. The layers marry and the texture is dreamy.
- Garnish just before serving if you use candy canes. They can melt into the topping over time.
- Cut with a hot, dry knife for clean edges. Wipe between cuts.
Want even more holiday desserts to pair with this? Pinwheel cookies look beautiful next to these creamy squares. Here’s a colorful option: Christmas pinwheel cookies. They’re bright, buttery, and very giftable.
Common Questions
Can I make this ahead?
Yes. It’s actually better made ahead. Assemble the whole thing, cover, and chill overnight. Add final garnishes just before serving.
How long does it keep in the fridge?
Up to 3 days. The crust softens a little over time but the flavors stay lovely.
Can I freeze it?
I don’t recommend freezing because whipped topping and pudding can change texture. If you must, freeze un-garnished and thaw in the fridge, then add toppings.
What size pan should I use?
A 9×13 pan is perfect. If you only have an 8×8, halve the recipe or plan for taller layers.
Can I make it without whipped topping?
You can use lightly sweetened whipped cream, but stabilize it with a little powdered sugar. Whip to soft peaks and fold gently.
A Sweet Final Note for Your Table
Here’s the bottom line. The Christmas Cookie Lasagna Recipe gives you big holiday flavor, pretty layers, and a make-ahead plan that keeps you sane. It’s the dessert I bring when I want oohs and ahhs without spending my whole day measuring and washing bowls. If you love layered desserts like this, you might also enjoy reading more inspirations such as this festive guide from Christmas Lasagna Dessert – To Simply Inspire and the tried and true version from Christmas Cookie Lasagna Dessert – My Heavenly Recipes. I hope this one brings some sweetness to your season and a little calm to your kitchen. Make it once and it might become your new holiday tradition.
Christmas Cookie Lasagna
Ingredients
Method
- Crush the cookies in a food processor until fine or use a heavy rolling pin on a zip-top bag.
- Mix the crumbs with the melted butter until it feels like damp sand.
- Press mixture firmly into a 9×13 baking dish and refrigerate.
- Beat the softened cream cheese until fluffy and smooth.
- Add powdered sugar and vanilla, then beat until glossy and creamy.
- Fold in a scoop of whipped topping and gently spread over the chilled crust.
- Whisk the instant pudding mix with cold milk until thick and creamy.
- Spread the pudding layer over the cream cheese layer.
- Top with remaining whipped topping and decorate with chosen holiday toppings.
- Chill for at least 4 hours, preferably overnight.
- Cut into squares and serve.
