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Christmas Cookie Lasagna

A layered, no-bake dessert that combines crunchy cookies, creamy cheesecake fluff, and a cool pudding layer for a festive holiday treat.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookie Crust
  • 24 pieces Oreo or golden sandwich cookies Shortbread or gingersnaps can also work.
  • 1/2 cup Butter Melted to hold the crumb crust.
For the Cream Cheese Layer
  • 8 oz Cream cheese Softened for a smooth whipped layer.
  • 1 cup Powdered sugar To sweeten the cream cheese.
  • 1 teaspoon Vanilla extract Pure for flavor.
  • 1 cup Whipped topping Thawed.
For the Pudding Layer
  • 1 pkg Instant pudding mix Vanilla or white chocolate recommended.
  • 2 cups Milk Cold, for whisking with pudding mix.
For Garnishing
  • 1 cup Holiday toppings Choose from crushed candy canes, sprinkles, or mini chocolate chips.

Method
 

Build the Cookie Crust
  1. Crush the cookies in a food processor until fine or use a heavy rolling pin on a zip-top bag.
  2. Mix the crumbs with the melted butter until it feels like damp sand.
  3. Press mixture firmly into a 9x13 baking dish and refrigerate.
Whip the Cream Cheese Layer
  1. Beat the softened cream cheese until fluffy and smooth.
  2. Add powdered sugar and vanilla, then beat until glossy and creamy.
  3. Fold in a scoop of whipped topping and gently spread over the chilled crust.
Make the Pudding Layer
  1. Whisk the instant pudding mix with cold milk until thick and creamy.
  2. Spread the pudding layer over the cream cheese layer.
Finish, Chill, and Garnish
  1. Top with remaining whipped topping and decorate with chosen holiday toppings.
  2. Chill for at least 4 hours, preferably overnight.
  3. Cut into squares and serve.

Notes

For a bigger crowd, double the recipe. Use a hot, dry knife for clean edges when cutting. Chill layers briefly to avoid mishaps.