Christmas Cookie Lasagna Dessert (Print-Friendly Version)
Layered cookies, cream cheese, whipped topping, and sprinkles make a festive Christmas treat.
# Ingredients You'll Need:
→ Base Layer
01 -
36 vanilla sandwich cookies
02 -
6 tablespoons unsalted butter, melted
03 -
0.5 tablespoon holiday sprinkles
→ Cream Cheese Layer
04 -
1 package (226 grams) cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 tub (226 grams) whipped topping
07 -
0.5 tablespoon holiday sprinkles
→ Pudding Layer
08 -
1 package (96 grams) cheesecake instant pudding mix
09 -
2 cups cold milk
10 -
0.5 tablespoon holiday sprinkles
→ Topping
11 -
1 tub (226 grams) whipped topping
12 -
12 vanilla sandwich cookies, crushed
13 -
0.5 tablespoon holiday sprinkles
# How to Make It:
01 -
Crush 36 vanilla sandwich cookies in a food processor until fine crumbs form.
02 -
Combine cookie crumbs with melted butter and 0.5 tablespoon sprinkles in a large bowl; stir until the mixture is evenly blended.
03 -
Firmly press the crumb mixture into the bottom of a 23 x 33 centimetre glass baking dish.
04 -
In a large bowl, beat softened cream cheese and powdered sugar with an electric mixer until smooth.
05 -
Gently fold in 1 container of whipped topping and 0.5 tablespoon sprinkles until just combined.
06 -
Spread the cream cheese mixture evenly over the cookie base.
07 -
In a medium bowl, whisk cheesecake instant pudding mix with cold milk for 2–3 minutes until thickened. Let set for 3 minutes.
08 -
Stir 0.5 tablespoon sprinkles into the pudding mixture.
09 -
Evenly spread the pudding mixture over the cream cheese layer.
10 -
Spread the remaining tub of whipped topping over the pudding layer.
11 -
Evenly distribute crushed remaining 12 cookies and 0.5 tablespoon sprinkles over the whipped topping.
12 -
Refrigerate uncovered for at least 4 hours or freeze until firm. Slice and serve cold.
# Extra Information:
01 -
For cleaner slices, freeze the dessert before cutting and let stand at room temperature for 1 hour prior to serving.
02 -
Leftovers can be stored covered in the refrigerator for up to 4 days or in the freezer for up to 1 month.