Description
This Christmas Cookie Lasagna is a delightful no-bake dessert that combines festive cookies with creamy layers for a show-stopping treat. Perfect for holiday gatherings, it’s easy to make and sure to impress your guests!
Ingredients
Scale
- 10–12 ounces of Christmas cookies (roughly 25–30 cookies, depending on size and thickness)
- 1/2 cup unsalted butter, melted
- 8 ounces full-fat cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk (2% or whole)
- 1 teaspoon non-alcohol vanilla extract
- 2 cups whipped topping (like Cool Whip, thawed)
- Festive toppings (holiday sprinkles, chocolate shavings, mini chocolate chips, crushed peppermint candies)
Instructions
- Prepare the Cookie Crust: First, grab your chosen Christmas cookies and place them in a food processor. Pulse them until they form fine crumbs. If you don't have a food processor, place the cookies in a large zip-top bag and crush them with a rolling pin until they're finely ground.
- Melt the unsalted butter and pour it over the cookie crumbs in a medium bowl. Stir everything together until the crumbs are evenly moistened.
- Press this mixture firmly into the bottom of a 9×13 inch baking dish. Use the bottom of a glass or your knuckles to ensure it's a compact, even layer. Once pressed, pop it into the refrigerator for at least 15-20 minutes to chill and set while preparing the next layer.
- Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it's smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, beating until it's fully incorporated and the mixture is light and fluffy.
- Mix in the non-alcohol vanilla extract and the milk until the mixture is well combined and has a spreadable consistency. If it seems too thick, add another teaspoon of milk sparingly.
- Assemble the First Layers: Retrieve the chilled cookie crust from the refrigerator. Carefully spread the entire cream cheese mixture evenly over the cookie crust using an offset spatula or the back of a spoon.
- Add the Whipped Topping Layer: Gently spread the thawed whipped topping over the cream cheese layer, ensuring it's an even layer covering the entire surface.
- Chill Thoroughly: Cover the baking dish loosely with plastic wrap and refrigerate the Christmas Cookie Lasagna for at least 4-6 hours, ideally overnight.
- Decorate and Serve: Just before serving, remove the lasagna from the fridge and decorate with festive holiday sprinkles, chocolate shavings, or other toppings. Use a sharp knife dipped in hot water and wiped clean between slices to cut the lasagna into squares.
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: For easier eating, slightly dampen hard cookie crumbs with milk before pressing them into the pan. For clean slices, use a sharp knife dipped in hot water before each cut. Feel free to personalize flavors with different extracts or toppings.