Description
This Christmas Cookie Lasagna is a delightful no-bake dessert that layers rich cream cheese and festive cookies for a holiday treat. Perfect for gatherings, it combines sweet flavors and textures that everyone will love.
Ingredients
Scale
- 24 Christmas sugar cookies (or shortbread cookies)
- 6 tablespoons unsalted butter, melted
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy cream or whipped topping
- 1 package (3.4 oz / 96g) instant vanilla pudding mix
- 1 ½ cups (360ml) cold milk
- ½ teaspoon almond extract (optional for a festive flavor)
- ½ cup crushed Christmas cookies
- 2 cups whipped topping
- Crushed Christmas cookies, sprinkles, or mini chocolate chips for decoration
Instructions
- Begin by crushing the Christmas sugar cookies in a food processor or by hand until they are fine crumbs—this should take about 2 minutes. The texture should resemble sand. Avoid large chunks as they won't hold together in the crust.
- In a mixing bowl, combine the cookie crumbs with 6 tablespoons of melted butter. Stir until the crumbs are evenly moistened, about 1 minute. The mixture should hold together when pressed. If it feels too dry, add a bit more melted butter.
- Firmly press the crumb mixture into the bottom of an 8×8-inch dish to form the crust. Use the back of a measuring cup or your fingers for even pressure. Chill the crust in the refrigerator for at least 10 minutes while you prepare the filling.
- In a medium bowl, beat 8 oz of softened cream cheese with ½ cup of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy, about 2-3 minutes. Ensure there are no lumps to achieve a silky texture.
- Gently fold in 1 cup of whipped topping or heavy cream into the cream cheese mixture until combined. This should take about 1 minute—be careful not to deflate the whipped cream!
- Spread the cream cheese filling evenly over the chilled cookie crust. Use a spatula to smooth the top, ensuring it reaches the edges for a clean look.
- In another bowl, whisk together 1 package of instant vanilla pudding mix and 1 ½ cups of cold milk. Stir until thickened, about 2 minutes. The mixture should be creamy and slightly thick. Make sure there are no lumps.
- If desired, add ½ teaspoon of almond extract for an extra festive flavor, and stir in ½ cup of crushed Christmas cookies. This adds a fun texture and enhances the festive spirit.
- Spread the pudding mixture evenly over the cream cheese layer. Use a spatula to ensure it’s smooth and level.
- Top with 2 cups of whipped topping, spreading it evenly across the pudding layer. This will give a beautiful, fluffy finish.
- Garnish the top with additional crushed Christmas cookies, sprinkles, or mini chocolate chips for a festive touch.
- Refrigerate the entire dessert for at least 4 hours or overnight to allow the layers to set properly. The longer it sits, the better the flavors meld together!
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Make sure to chill your crust long enough. A well-set crust will keep the layers from sliding around when you cut the squares. Use a sharp knife dipped in warm water to cut through the layers cleanly.