This no-bake Christmas Cookie Lasagna layers crushed cookies, creamy fillings, and festive toppings into a holiday dessert that delights crowds without heating up the kitchen.
Why You’ll Love Christmas Cookie Lasagna
Get ready for a showstopper that combines cookie crunch with silky layers in one festive treat. You’ll love Christmas Cookie Lasagna because:
- It requires no oven time, perfect for busy holiday baking marathons.
- Festive red and green layers wow guests at parties or potlucks.
- Make-ahead ease lets you chill it overnight for stress-free serving.
- Kid-friendly assembly uses simple ingredients found year-round.
- Customizable with sprinkles, candies, or flavors for endless fun.
Ingredients
- 36-48 vanilla Oreo or sugar cookies, divided (for crust and topping)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons holiday sprinkles, divided (red, green, white)
- 2 containers (8 ounces each) whipped topping, thawed (like Cool Whip)
- 1 package (3.4 ounces) cheesecake or vanilla instant pudding mix
- 2 cups cold milk
- Optional: crushed candy canes, mini chocolate chips, or peppermint extract for extra flair
Step-by-Step Instructions
- Crush 36 cookies into fine crumbs using a food processor or zip-top bag and rolling pin. Mix crumbs with melted butter until it resembles wet sand.
- Press crumb mixture firmly into the bottom of a 9×13-inch dish lined with parchment for easy slicing. Chill for 15 minutes.
- Beat softened cream cheese and powdered sugar until smooth. Fold in one container of whipped topping and 1 tablespoon sprinkles. Spread evenly over crust.
- Whisk pudding mix with cold milk for 2 minutes until thickened. Stir in ½ tablespoon sprinkles. Spread over cream cheese layer.
- Top with remaining whipped topping. Crush reserved cookies and sprinkle over top with extra sprinkles.
- Refrigerate for at least 4 hours or overnight to set layers firmly.
How to Serve Christmas Cookie Lasagna
Chill your Christmas Cookie Lasagna fully before serving to showcase crisp cookie contrast against silky fillings. Use a hot-water-dipped knife for clean slices that reveal colorful layers—wipe between cuts. Here’s how to make it shine:
- Portion perfectly: Cut into 12-16 squares; smaller for kids, larger for adults.
- Garnish festively: Add fresh sprinkles, piped whipped stars, or mini candy canes per slice.
- Pair smartly: Serve with hot cocoa, eggnog, or coffee to cut sweetness.
- Presentation tips: Plate on holiday platters lined with parchment. Surround with easy 3-ingredient sugar cookies for a cookie bar vibe.
For parties, let slices sit 5 minutes at room temp for easier eating, but keep mostly chilled to avoid sogginess. Transport covered in the dish with foil—holds up great for potlucks. Boost indulgence by drizzling chocolate sauce or adding vanilla ice cream scoops. Dietary swaps like gluten-free cookies work seamlessly.
One pan feeds a holiday crowd without leftovers piling up, and sharing the make-ahead secret impresses every time. Turn it into a build-your-own station with extra toppings for interactive fun.
How to Store Christmas Cookie Lasagna
Keep Christmas Cookie Lasagna fresh with these storage strategies—its dairy layers demand care for peak texture. Plan ahead to enjoy it all season:
- Fridge short-term: Cover tightly (plastic wrap on surface + lid/foil) up to 5 days. Prevents drying and odor absorption.
- Freezer long-term: Slice, wrap individually in plastic/foil, bag up to 2 months. Thaw overnight in fridge.
- Revival tricks: Top day-olds with fresh whipped cream. Microwave slices 10-15 seconds if needed.
- Travel/gifting: Chill fully, wrap stacks in parchment-separated cellophane.
Avoid refreezing thawed portions to preserve crunch. Check for off smells before serving—discard if unsure. Smaller 8×8 batches suit small households. Dairy-free versions store identically. Pro move: Label freezer bags with dates. Pair stored slices with Christmas gooey butter cookies for variety. These methods ensure every bite stays as festive as day one, minimizing waste during holidays.
Tips to Make Christmas Cookie Lasagna
Nail your Christmas Cookie Lasagna with these pro tips—small tweaks yield bakery-quality results. Focus on texture and chill for success:
- Crust mastery: Pack tightly with a glass bottom; chill first to set.
- Cream cheese hack: Soften fully (room temp or 10-sec microwaves) for lump-free smoothness.
- Pudding perfection: Ice-cold milk thickens instantly—set 5 minutes before layering.
- Layer stability: Chill 15-30 minutes between each for pro stack.
- Whip gently: Fold toppings to retain fluff; overmix deflates.
- Slice secrets: Brief freeze, then hot knife for clean edges.
Work in cool kitchen to dodge melts. Taste-test fillings—add peppermint extract for zing. Scale for crowds or use GF cookies. Troubleshoot runniness with extra chill time. Complement with zesty orange ginger honey cakes on dessert tables. Extra cookies fix mishaps. Color pudding with gel food dyes for extra festivity. These ensure foolproof, crowd-wowing results every holiday.
Variations of Christmas Cookie Lasagna
Switch up Christmas Cookie Lasagna for fresh twists—keep the no-bake ease, vary flavors endlessly:
- Peppermint dream: Add extract to fillings, top with crushed candy canes.
- Chocolate overload: Chocolate cookies, pudding, brownie bits in layers.
- Fruity fresh: Strawberry/raspberry pudding, shortbread crust, berries.
- Spiced gingerbread: Ginger snaps crust, cinnamon pudding.
- Nutty crunch: Pecans/almonds in crust and topping.
- Vegan/gluten-free: Plant-based toppings, GF cookies/pudding.
- Boozy adult: Rum or schnapps in pudding layer.
- Jar gifts: Mini layers in 8-oz mason jars.
Experiment with red velvet base or matcha for green. These keep it exciting for repeat holidays while staying simple.
FAQs
Can I make Christmas Cookie Lasagna ahead?
Yes, assemble up to 2 days early and chill covered—it tastes even better as flavors meld.
Is it freezer-friendly?
Freeze sliced portions for 1-2 months; thaw in fridge overnight for perfect texture.
Can I use homemade whipped cream?
Absolutely—stabilize with gelatin for structure, subbing equal amounts for Cool Whip.
How do I fix a runny pudding layer?
Use ice-cold milk and let it set 5 minutes before spreading; chill between layers.
Gluten-free or dairy-free options?
Use GF cookies/pudding and vegan toppings for easy swaps without sacrificing taste.
Final Thoughts
Christmas Cookie Lasagna transforms simple ingredients into a holiday showstopper that captures the season’s joy in every creamy, crunchy bite. Its no-bake brilliance frees up your oven for roasts and sides, while the make-ahead ease fits seamlessly into hectic schedules—assemble once, slice endlessly for cookie swaps, office parties, or family feasts. Guests rave over the festive layers, from the buttery cookie crust to the pudding’s festive pop, creating those magical moments around the table.
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Print
Christmas Cookie Lasagna
- Total Time: 4 hours 20 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
No-bake Christmas Cookie Lasagna features cookie crust, cheesecake filling, festive pudding, and sprinkles—a holiday must-make!
Ingredients
- 36–48 vanilla Oreo cookies, divided
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tbsp holiday sprinkles, divided
- 16 oz whipped topping, thawed
- 3.4 oz cheesecake pudding mix
- 2 cups cold milk
Instructions
1. Crush 36 cookies; mix butter. Press into 9×13 dish; chill.
2. Beat cream cheese + sugar; fold 8 oz topping + 1 tbsp sprinkles. Spread.
3. Whisk pudding + milk; add ½ tbsp sprinkles. Layer on.
4. Top with 8 oz topping. Add crushed cookies + sprinkles.
5. Chill 4+ hours.
Notes
Chill between layers. Parchment eases slicing.
Freezes 2 months. GF/vegan swaps easy.
Peppermint extract for mint version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg