Description
A festive, no-bake layered dessert that stacks crumbled holiday cookies, a silky cheesecake layer, creamy pudding, and pillowy whipped topping. It’s colorful, crowd-friendly, and perfect for potlucks, brunches, or any holiday spread.
Ingredients
Scale
For the base
- 24 holiday sugar cookies (shortbread works too)
- 6 tablespoons unsalted butter, melted
For the cheesecake layer
- 8 oz (225 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream or store-bought whipped topping
For the pudding layer
- 1 (3.4 oz / 96 g) packet instant vanilla pudding mix
- 1½ cups (360 ml) cold milk
- ½ teaspoon almond extract (optional)
- ½ cup finely crushed holiday cookies
For the finishing layer
- 2 cups whipped topping
- Extra crushed cookies, sprinkles, or mini chocolate chips for garnish
Instructions
- Break the cookies into fine crumbs using a food processor or by pressing them in a sealed bag with a rolling pin.
- Stir the crumbs with the melted butter until the mixture looks evenly moistened.
- Press the buttered crumbs firmly into the bottom of an 8×8-inch baking pan to form the crust. Pop the pan into the fridge to chill while you make the fillings.
- In a bowl, beat the softened cream cheese with the granulated sugar and vanilla until smooth and lump-free.
- Fold the whipped cream (or whipped topping) into the cream cheese mixture until light and even. Spread this cheesecake layer over the chilled cookie base.
- In a separate bowl, whisk the vanilla pudding mix into the cold milk until it thickens. Stir in the almond extract if using.
- Mix the crushed cookies into the set pudding, then spread the cookie-studded pudding over the cheesecake layer.
- Smooth the 2 cups of whipped topping over the pudding layer. Decorate the surface with crushed cookies, sprinkles, or mini chips as you like.
- Refrigerate the assembled lasagna for at least 4 hours, or overnight, so the layers firm up and the flavors meld.
- Slice into squares and serve cold.
Notes
- Tips & swaps
- For extra holiday color, use red-and-green sandwich cookies or tinted sugar cookies in the crust.
- Swap the vanilla pudding for white chocolate or cheesecake-flavored pudding for a richer profile.
- Make this in a 9×13 pan if you need more servings—just adjust chilling time.
- Press the crust tightly so the base holds together when you cut the lasagna.
- Store leftovers covered in the refrigerator for up to 3 days; the cookie layer will soften over time.
- Make-ahead note
- You can assemble this entirely a day ahead—keep it chilled and add fresh sprinkles or cookie crumbs right before serving for best presentation.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 45mg