Description
This festive Christmas Cookie Lasagna is a delightful no-bake dessert perfect for holiday gatherings. Layers of crushed vanilla Oreo cookies, creamy cheesecake filling, instant cheesecake pudding, and whipped topping are combined with colorful holiday sprinkles for a deliciously creamy, crunchy treat that looks as good as it tastes.
Ingredients
Scale
Base Layer
- 36 vanilla Oreo cookies
- 6 tablespoons butter, melted
- ½ tablespoon holiday sprinkles
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 ounces) whipped topping
- ½ tablespoon holiday sprinkles
Pudding Layer
- 1 package (3.4 ounces) cheesecake instant pudding mix
- 2 cups cold milk
- ½ tablespoon holiday sprinkles
Topping
- 1 container (8 ounces) whipped topping
- 12 vanilla Oreo cookies, crushed
- Remaining holiday sprinkles
Instructions
- Prepare the cookie crust: Line a 9×13 baking dish with parchment paper if desired for easier slicing. In a food processor, crush 36 vanilla Oreo cookies into fine crumbs. Transfer the crumbs to a large bowl and mix with the melted butter and ½ tablespoon holiday sprinkles until well combined. Press this mixture evenly into the bottom of the dish to form the crust.
- Make the cream cheese layer: In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until smooth. Fold in one container of whipped topping gently until combined. Stir in ½ tablespoon holiday sprinkles. Spread this cream cheese mixture evenly over the cookie crust layer.
- Prepare the pudding layer: In a medium bowl, whisk together the dry cheesecake instant pudding mix and cold milk until fully combined. Let it sit for 3 minutes to thicken. Stir in ½ tablespoon holiday sprinkles. Spread the pudding layer gently over the cream cheese layer.
- Add the final topping: Spread the remaining container of whipped topping evenly over the pudding layer. Crush the remaining 12 vanilla Oreo cookies and sprinkle them evenly over the whipped topping. Finish with the remaining holiday sprinkles for a festive touch.
- Chill and serve: Refrigerate the assembled dessert for at least 4 hours to set, or freeze for a firmer texture. Before slicing, if frozen, allow it to thaw for about an hour. Slice into squares and serve chilled.
Notes
- Store leftovers in the refrigerator for up to 4 days or freeze covered for up to one month.
- Freezing the lasagna helps the slices hold their shape better. Be sure to thaw for about an hour before slicing.
- Lining the baking dish with parchment paper is optional but helps with removing and slicing the dessert more cleanly.
Nutrition
- Serving Size: 1 slice (1/16th of recipe)
- Calories: 310
- Sugar: 28g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
