Introduction

This Festive Christmas Cookie Lasagna is a delightful no-bake dessert perfect for the holiday season. With layers of creamy cheesecake, whipped topping, and a crunchy vanilla Oreo crust, it’s both easy to make and sure to impress your guests.

The image shows a close-up of a slice of dessert with three distinct layers on a white plate. The bottom layer is dark red with a soft and crumbly cake texture. Above it is a smooth, bright green layer with a creamy texture, topped by a thick white layer that looks whipped and fluffy, with swirls and peaks. The top of the slice is decorated with small pieces of dark chocolate and crushed red candy sprinkled all over. Part of a white woman's hand is holding a fork that is cutting into the slice, showing the layers clearly. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

48 vanilla Oreo cookies, divided
6 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
2 tablespoons holiday sprinkles, divided
2 tubs (8 ounces each) whipped topping, thawed
1 package (3.4 ounces) instant cheesecake pudding mix
2 cups cold milk

Instructions

Step 1: Place 36 of the vanilla Oreo cookies in a food processor and pulse until finely crushed. Alternatively, put the cookies in a sealed plastic bag and gently crush them using a rolling pin.
Step 2: In a medium bowl, combine the crushed cookies with the melted butter, stirring until the crumbs are evenly coated.
Step 3: Press the cookie mixture into the bottom of a 9×13-inch baking dish to create a firm crust layer. Place in the refrigerator to chill while preparing the filling.
Step 4: In a large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
Step 5: Gently fold in one tub of whipped topping until well combined. Stir in 1 tablespoon of holiday sprinkles.
Step 6: Evenly spread the cream cheese mixture over the chilled cookie crust.
Step 7: In a mixing bowl, whisk together the cheesecake pudding mix and cold milk for 2-3 minutes, or until the mixture begins to thicken.
Step 8: Carefully spread the pudding mixture over the cream cheese layer in the baking dish. Place in the refrigerator for a few minutes to set.
Step 9: Spread the second tub of whipped topping evenly over the pudding layer.
Step 10: Sprinkle the remaining holiday sprinkles on top for a festive finish.
Step 11: Cover and refrigerate the cookie lasagna for at least 4 hours, or preferably overnight, to allow the layers to fully set.
Step 12: Slice into squares and serve chilled. Optionally, garnish each piece with a mini candy cane or extra sprinkles for extra holiday cheer.

Tips & Variations

For added crunch, sprinkle chopped nuts between layers.
Use chocolate or chocolate-mint Oreo cookies for a different flavor twist.
Customize holiday sprinkles based on your seasonal theme or preference.
If you don’t have a food processor, crushing cookies in a sealed bag with a rolling pin works just as well.

Storage

Store the cookie lasagna covered in the refrigerator for up to 3 days. It is best enjoyed chilled. To serve, simply slice and serve straight from the fridge; no reheating is needed.

How to Serve

The image shows a square, layered dessert on a white plate. The bottom layer is deep red with a moist, cake-like texture. Above it is a smooth, pale green layer that looks creamy. The top layer is covered with small, fluffy white marshmallows scattered all over. On top of the marshmallows, there are red and green round candies evenly spread. The dessert is placed on a white marbled surface, and there is a silver beaded decoration near the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this cookie lasagna benefits from chilling overnight, which helps the layers set and the flavors meld together beautifully.

Can I use regular pudding instead of cheesecake pudding mix?

You can, but cheesecake pudding mix gives the dessert its signature tangy flavor. Using regular pudding will result in a sweeter, less tangy taste.

Festive Christmas Cookie Lasagna Recipe

Print Recipe

★★★★★

4.5 from 104 reviews

This Festive Christmas Cookie Lasagna is a delightful no-bake layered dessert featuring a crunchy crushed vanilla Oreo crust, creamy cheesecake and whipped topping layers, and a smooth instant cheesecake pudding filling. Topped with holiday sprinkles, it’s the perfect cheerful treat for the holiday season that requires no oven and comes together quickly.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes (including chilling)
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

36 vanilla Oreo cookies
6 tablespoons butter, melted

Cheesecake Layer

1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 tub (8 ounces) whipped topping, thawed
1 tablespoon holiday sprinkles

Pudding Layer

1 package (3.4 ounces) instant cheesecake pudding mix
2 cups cold milk

Topping

1 tub (8 ounces) whipped topping, thawed
1 tablespoon holiday sprinkles
12 vanilla Oreo cookies for garnish (optional)

Instructions

Crush the Cookies: Place 36 vanilla Oreo cookies in a food processor and pulse until finely crushed, or place them in a sealed plastic bag and gently crush with a rolling pin.
Combine with Butter: In a medium bowl, mix the crushed cookies with 6 tablespoons melted butter until evenly coated.
Form the Crust: Press the cookie mixture firmly into the bottom of a 9×13-inch baking dish to create a crust layer. Refrigerate to chill while preparing the filling.
Beat Cream Cheese and Sugar: In a large bowl, beat 8 ounces softened cream cheese with 1 cup powdered sugar until smooth and creamy.
Fold in Whipped Topping: Gently fold in one tub (8 ounces) of whipped topping and 1 tablespoon of holiday sprinkles until well combined.
Spread the Cheesecake Layer: Evenly spread the cream cheese mixture over the chilled cookie crust in the baking dish.
Make the Pudding: In a mixing bowl, whisk together the 3.4-ounce instant cheesecake pudding mix and 2 cups cold milk for 2-3 minutes until thickened.
Spread the Pudding Layer: Carefully spread the thickened pudding over the cream cheese layer. Refrigerate for several minutes to let it set.
Add Whipped Topping: Spread the remaining tub of whipped topping evenly over the pudding layer.
Decorate with Sprinkles: Sprinkle the remaining 1 tablespoon holiday sprinkles on top for a festive finish. Optionally garnish with some whole or crushed vanilla Oreo cookies or mini candy canes.
Chill: Cover and refrigerate for at least 4 hours or preferably overnight to fully set the layers.
Serve: Cut into squares and serve chilled, garnished as desired for extra holiday cheer.

Notes

This no-bake dessert should be kept refrigerated until serving.
You can crush the cookies by hand if you don’t have a food processor.
For a stronger peppermint flavor, add crushed candy canes to the topping.
Make sure the cream cheese is softened for easy mixing.
Feel free to substitute holiday sprinkles with crushed nuts or chocolate chips for variation.

Keywords: Christmas dessert, no-bake dessert, cookie lasagna, Oreo cheesecake dessert, holiday recipe