Christmas Cookie Lasagna (Print version)

A festive no-bake layered dessert with cookie crust, cream cheese filling, vanilla pudding, whipped topping, and holiday sprinkles.

# Ingredients:

For the cookie crust

01 - 36 vanilla sandwich cookies, about 14 oz (400 g)
02 - 6 tablespoons (85 g) unsalted butter, melted

For the cream cheese layer

03 - 8 oz (225 g) cream cheese, softened
04 - 1 cup (120 g) powdered sugar
05 - 1 teaspoon vanilla extract
06 - 2 cups (160 g) whipped topping, thawed

For the pudding layer

07 - 2 boxes (3.4 oz / 96 g each) instant vanilla pudding mix
08 - 3 cups (720 ml) cold whole milk

For the topping

09 - 2 cups (160 g) whipped topping, thawed
10 - 1/3 cup red and green holiday sprinkles
11 - 1/2 cup mini red and green candy-coated chocolates
12 - 1/4 cup crushed peppermint candies, optional

# Instructions:

01 - Crush the vanilla sandwich cookies into fine crumbs. Stir with melted butter until evenly moistened, then press firmly into the bottom of a 9x13-inch dish. Refrigerate while you make the next layer.
02 - Beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fold in 2 cups whipped topping until no streaks remain.
03 - Spoon the cream cheese mixture over the chilled crust. Spread gently into an even layer with an offset spatula, trying not to pull up crumbs.
04 - Whisk the instant pudding mixes with cold milk for about 2 minutes, until thick. Let stand for 3 minutes so it firms slightly.
05 - Spread the pudding over the cream cheese layer in an even layer. Work slowly so the two layers stay separate.
06 - Spread the remaining 2 cups whipped topping over the pudding. Cover and refrigerate for at least 4 hours, or overnight for cleaner slices.
07 - Just before serving, scatter the top with sprinkles, mini candies, and crushed peppermint if using. Slice with a clean sharp knife, wiping the blade between cuts.

# Good to know:

01 - Chill for at least 4 hours before slicing.
02 - Decorate shortly before serving to prevent sprinkles from bleeding.
03 - Store covered in the refrigerator for up to 3 days.

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