Easy Christmas Cookie Lasagna
This Easy Christmas Cookie Lasagna features layers of cookie crust, cheesecake filling, and a creamy pudding layer topped with whipped cream.
Equipment
- Mixing bowl
- 9x13-inch baking dish
Ingredients
For the Cookie Crust
- 24 pieces Christmas sugar cookies or shortbread cookies
- 6 tablespoons unsalted butter melted
For the Cheesecake Layer
- 8 oz cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream or whipped topping
For the Pudding Layer
- 1 package instant vanilla pudding mix 3.4 oz / 96g
- 1 ½ cups cold milk
- ½ teaspoon almond extract optional for festive flavor
- ½ cup crushed Christmas cookies
For the Topping
- 2 cups whipped topping
- to taste none crushed Christmas cookies for garnish
- to taste none sprinkles for garnish
- to taste none mini chocolate chips for garnish
Instructions
- Preheat your oven to 350°F (175°C). Crush the cookies and mix with melted butter to form the crust.
- Press the cookie mixture into the bottom of a 9x13 inch baking dish.
- In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream.
- Spread the cheesecake layer over the cookie crust.
- In another bowl, whisk together pudding mix, cold milk, and almond extract until thick. Fold in crushed cookies.
- Spread the pudding layer over the cheesecake layer.
- Top with whipped topping and garnish with crushed cookies, sprinkles, or mini chocolate chips.
- Refrigerate for at least 4 hours before serving.
Notes
This dessert can be made a day in advance. Store leftovers in the refrigerator.