Christmas Cookie Lasagna
A festive dessert with layers of cookies, cheesecake, pudding, and whipped topping.
Equipment
- 9x13-inch baking dish
- mixing bowls
- electric mixer
Ingredients
For the Crust
- 24 Christmas sugar cookies (or shortbread cookies)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer
- 8 oz cream cheese, softened 225g
- 0.5 cup granulated sugar 100g
- 1 teaspoon vanilla extract
- 1 cup heavy cream or whipped topping 240ml
For the Pudding Layer
- 1 package instant vanilla pudding mix 3.4 oz / 96g
- 1.5 cups cold milk 360ml
- 0.5 teaspoon almond extract optional for a festive flavor
- 0.5 cup crushed Christmas cookies
For the Topping
- 2 cups whipped topping
- Crushed Christmas cookies, sprinkles, or mini chocolate chips for decoration
Instructions
- Crush the Christmas sugar cookies and mix with melted butter. Press into the bottom of a 9x13-inch baking dish to form the crust.
- Beat the cream cheese, sugar, and vanilla extract until smooth. Fold in the heavy cream or whipped topping. Spread over the crust.
- Whisk the pudding mix with cold milk and almond extract until thickened. Stir in the crushed Christmas cookies. Spread over the cheesecake layer.
- Top with whipped topping and decorate with crushed cookies, sprinkles, or mini chocolate chips.
- Refrigerate for at least 4 hours before serving.
Notes
You can use store-bought whipped topping or make your own. For a firmer texture, refrigerate overnight.