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Christmas Cookie Lasagna

Christmas cookie lasagna layers a buttery crisp sugar cookie crust with a smooth cream cheese filling, vanilla pudding, and whipped topping. Chill until the layers are firm, then finish with red and green sprinkles for a festive no-bake dessert.
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Prep Time 20 minutes
chilling and setting 6 hours 20 minutes
Total Time 6 hours 40 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cookie crust
  • 1 package (16 oz) crisp sugar cookies
  • 8 tbsp unsalted butter melted
For the cream cheese layer
  • 2 packages (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tub (8 oz) frozen whipped topping thawed (about 3 cups), divided
For the pudding layer
  • 2 packages (3.4 oz) instant vanilla pudding mix
  • 3 cups cold milk
For the topping
  • 0.33 cup red and green sprinkles

Equipment

  • 1 food processor
  • 1 9x13-inch baking dish
  • 1 electric mixer

Method
 

Make the cookie crust
  1. Pulse the cookies in a food processor until finely ground, then transfer them to a bowl.
  2. Stir in the melted butter until evenly moistened.
  3. Press the crumbs firmly into the bottom of a 9x13-inch baking dish.
  4. Refrigerate for 15 minutes.
Make the cream cheese layer
  1. Beat the cream cheese, powdered sugar, and vanilla in a large bowl until smooth.
  2. Fold 1 cup of the whipped topping into the cream cheese mixture.
  3. Spread the mixture evenly over the chilled crust.
Make the pudding layer
  1. Whisk the pudding mixes with the cold milk for 2 minutes.
  2. Let stand for 5 minutes until thickened.
  3. Spread the pudding over the cream cheese layer.
Add the topping
  1. Spread the remaining whipped topping evenly over the pudding layer.
  2. Cover and refrigerate for at least 6 hours, until the layers are firm.
  3. Sprinkle with the red and green sprinkles just before serving.

Notes

For clean layers, make sure the crust is chilled before adding the cream cheese mixture. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the pudding and whipped topping can change texture. For a gluten-free version, use crisp gluten-free sugar cookies and confirm the pudding mix is gluten-free.