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Easy Christmas Cookie Lasagna

A festive, no-bake layered holiday dessert featuring crushed red and green Christmas cookies, a rich cream cheese filling, smooth vanilla pudding, and fluffy whipped cream.
Print Recipe
Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 15 slices
Course: Dessert, Sweets
Cuisine: American, Holiday
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cookie Layers
  • 2 packages crunchy holiday cookies about 13 oz each, crushed
  • 4 tbsp unsalted butter melted
Cream Cheese Layer
  • 8 oz cream cheese softened to room temp
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping thawed, or freshly whipped cream
Pudding Layer
  • 2 boxes instant vanilla pudding mix 3.4 oz each
  • 3 cups cold whole milk
Topping & Garnish
  • 3 cups whipped topping thawed, or freshly whipped cream
  • 0.25 cup crushed holiday cookies reserved
  • 2 tbsp holiday sprinkles red and green

Equipment

  • 9x13 inch baking dish
  • Hand mixer or stand mixer
  • Mixing bowls
  • Offset spatula

Method
 

  1. Place cookies in a large zip-top bag and crush with a rolling pin into coarse pieces. Reserve 1/4 cup for later garnish.
  2. Mix exactly half of the remaining crushed cookies with 4 tablespoons of melted butter. Press firmly into the bottom of a 9x13 inch baking dish to form a crust. Place in fridge.
  3. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, beating until combined. Gently fold in 1 cup of whipped topping. Spread evenly over the chilled cookie crust.
  4. In a separate bowl, whisk instant vanilla pudding mix and cold milk for 2 minutes until thickened. Let sit for 3 minutes to fully set.
  5. Sprinkle the remaining half of the dry crushed cookies evenly over the cream cheese layer.
  6. Spoon the thickened vanilla pudding over the dry cookie crumbs and spread into an even layer.
  7. Spread or pipe the remaining 3 cups of whipped topping over the pudding layer.
  8. Garnish the top with the reserved 1/4 cup of crushed cookies and holiday sprinkles. Cover tightly.
  9. Refrigerate for at least 4 hours, preferably overnight, to allow cookies to soften and layers to set before slicing and serving.

Notes

Ensure you use INSTANT pudding, not cook-and-serve, and use whole milk for the best set. Cream cheese must be completely room temperature to avoid lumps.