Description
This festive Christmas Cookie Lasagna is a no-bake layered dessert featuring crushed vanilla Oreo cookies, creamy cheesecake filling, instant cheesecake pudding, whipped topping, and colorful holiday sprinkles. Perfect for holiday gatherings, it combines crunchy cookie crust with smooth, sweet layers for a delightful treat that’s easy to prepare and sure to impress.
Ingredients
Scale
Cookie Crust
- 48 vanilla Oreo cookies, divided
- 6 tablespoons butter, melted
- 1/2 tablespoon holiday sprinkles
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 ounces) whipped topping
- 1/2 tablespoon holiday sprinkles
Pudding Layer
- 1 package (3.4 ounces) cheesecake instant pudding mix
- 2 cups cold milk
- 1/2 tablespoon holiday sprinkles
Topping
- 1 container (8 ounces) whipped topping
- 12 vanilla Oreo cookies, crushed
- Remaining holiday sprinkles
Instructions
- Prepare Cookie Crust: Line a 9×13 glass baking dish with parchment paper for easier slicing if desired. In a food processor, crush 36 vanilla Oreo cookies into fine crumbs. Transfer crumbs to a large bowl and mix with melted butter and 1/2 tablespoon holiday sprinkles. Press this mixture evenly into the bottom of the baking dish to form the crust.
- Make Cream Cheese Layer: Using an electric mixer, beat the softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Fold in one 8-ounce container of whipped topping gently. Stir in 1/2 tablespoon holiday sprinkles carefully to keep the sprinkles intact. Evenly spread this cream cheese mixture over the prepared cookie crust layer.
- Prepare Pudding Layer: In a medium bowl, whisk together the dry cheesecake instant pudding mix and cold milk until combined. Let sit for 3 minutes to thicken slightly. Stir in 1/2 tablespoon holiday sprinkles gently, then spread this pudding mixture evenly over the cream cheese layer.
- Add Whipped Topping and Cookie Crumbs: Spread the remaining 8-ounce container of whipped topping smoothly over the pudding layer. Crush the remaining 12 vanilla Oreo cookies and sprinkle them evenly over the whipped topping. Finally, sprinkle the remaining holiday sprinkles on top for a festive finish.
- Chill and Serve: Refrigerate the assembled cookie lasagna for at least 4 hours to set completely. For best slicing results and to enhance flavors, freezing is recommended; thaw for about an hour before serving. Slice into squares and serve chilled.
Notes
- Store leftover cookie lasagna in the refrigerator for up to 4 days, covered tightly.
- For longer storage, freeze the dessert covered for up to one month.
- Freezing helps slices hold their shape and improves presentation; thaw for one hour at room temperature before slicing.
- Lining the baking dish with parchment paper is optional but recommended for easy removal and cleaner slices.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 310
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
