Christmas Cookie Lasagna

Christmas Cookie Lasagna turns buttery sugar cookies into a chilled holiday dessert with fluffy cream cheese filling, smooth vanilla pudding, and a blanket of whipped topping. Red and green sprinkles give each slice a Christmas-cookie finish. It takes about 25 minutes to assemble, then the fridge does the rest.

This is the kind of dessert you can make on Christmas Eve and pull out when everyone’s ready for something sweet. The cookie crust brings a little crunch, and the tangy cream cheese balances the sweet vanilla pudding. Serve small squares alongside a holiday cookie tray, or give it the center spot on your dessert table.

What Is Christmas Cookie Lasagna?

Christmas Cookie Lasagna is a layered dessert made in a rectangular pan. The four layers are a pressed sugar cookie crust, whipped cheesecake filling, vanilla pudding, and whipped topping. Once chilled, the layers hold together well enough to cut into squares.

If you usually spend December baking from the We Post Recipes cookie collection, this is a good dessert to make when the oven is already full. It has the buttery flavor you’d expect from a cookie tray and the creamy filling of a refrigerator dessert.

Ingredients and What to Look For

Crisp sugar cookies. Choose plain, fully baked cookies that snap when broken. Soft frosted cookies can turn pasty when crushed. Measure the crumbs after crushing because cookie sizes vary. If buttery cookie crusts are your favorite part, you might also like these rhubarb shortbread bars.

Block cream cheese. Full-fat block cream cheese gives Christmas Cookie Lasagna a firm, tangy middle layer. Let it soften before mixing so it blends smoothly with the powdered sugar. For another dessert with that sweet-tangy balance, try these lemon cheesecake cookies.

Instant vanilla pudding and cold milk. Use instant pudding mix and cold whole milk. The recipe uses less milk than the package typically calls for so the pudding layer holds its shape when sliced.

Whipped topping and sprinkles. Thaw the whipped topping in the fridge and divide it before mixing. Fold half into the cream cheese and save half for the top. If you prefer homemade whipped cream, use a stabilized version for a dessert that will sit overnight. King Arthur Baking explains how to whip cream and stabilize it for fillings. Read the whipped cream guide. King Arthur Baking

How to Make Christmas Cookie Lasagna

1. Press the cookie crust. Stir fine cookie crumbs with melted butter until they resemble damp sand. Press them evenly into a 9 × 13-inch dish using the bottom of a measuring cup. Freeze for 15 minutes while you make the filling.
2. Mix the cheesecake layer. Beat the softened cream cheese, powdered sugar, and vanilla until smooth. Fold in half the whipped topping with a spatula. Drop spoonfuls over the cold crust, then gently spread them into an even layer.
3. Whisk the pudding. Whisk the dry pudding mixes with cold milk for about 2 minutes. Let the pudding sit for 3 to 5 minutes, until thickened but still spreadable. Spoon it over the cheesecake filling and smooth the top.
4. Finish and chill. Spread the remaining whipped topping over the pudding. Cover the dish and refrigerate for at least 6 hours or overnight. Add sprinkles and cookie crumbs right before serving.

For clean slices of Christmas Cookie Lasagna, use a sharp knife and wipe it between cuts. Lift the first square with a thin spatula. The remaining pieces are easier to reach once you’ve cleared a corner.

Variations for Your Holiday Table

• Chocolate chip. Use crisp chocolate chip cookies for the crust and instant chocolate pudding for the filling. Serve with a tray of Nestlé Toll House cookies if you’re feeding a crowd.
• Coconut pecan. Add toasted coconut and finely chopped pecans to the top just before serving. If you want a matching cookie for the dessert tray, make these coconut pecan cookies.
• Berry vanilla. Keep the vanilla pudding and top each slice with a few fresh raspberries just before serving. Round out the platter with raspberry cookies or strawberry shortcake cookies.

Make Ahead, Store, and Serve

You can assemble Christmas Cookie Lasagna a day ahead. Chill it covered overnight, then decorate it before slicing. Sprinkles can bleed into the topping as they sit, and cookie crumbs stay crunchier when added at the last minute.

Keep leftovers covered and refrigerated at 40°F or below. For the best texture, enjoy them within 3 days. The crust gradually softens as it sits against the filling. For refrigerator temperature and storage guidance, see the FoodSafety.gov cold food storage chart. FoodSafety.gov

For a cookie swap, cut the lasagna into small squares and bring out the pan when it’s time for dessert. Cake mix cookies and oatmeal raisin cookies are easy additions to the platter.

Chloe White

Christmas Cookie Lasagna

Christmas Cookie Lasagna is an easy no-bake holiday dessert made with four delicious layers: a buttery sugar cookie crust, fluffy vanilla cheesecake filling, creamy vanilla pudding, and a cloud of whipped topping. Finished with festive red and green sprinkles and crunchy cookie crumbs, this chilled Christmas dessert is perfect for holiday gatherings, Christmas Eve, potlucks, and make-ahead dessert tables.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Servings: 16 squares

Course: Dessert

Cuisine: American

Calories: 365

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups crisp sugar cookie crumbs, from plain baked sugar cookies
• 1/2 cup unsalted butter, melted, for the cookie crust
• 8 oz full-fat block cream cheese, softened
• 1 cup powdered sugar, for the cheesecake layer
• 1 tsp vanilla extract
• 16 oz frozen whipped topping, thawed in the refrigerator and divided
• 2 boxes instant vanilla pudding mix, 3.4 ounces each
• 3 cups cold whole milk
• 2 tbsp red and green Christmas sprinkles, for decorating
• 1/4 cup additional crushed sugar cookies, for decorating

Equipment

• 9-by-13-inch baking dish For assembling and chilling all four layers of the Christmas cookie lasagna.
• food processor For crushing crisp sugar cookies into fine crumbs. A rolling pin and sealed bag can also be used.
• Measuring cups and spoons For measuring the cookie crumbs, melted butter, milk, sugar, and vanilla.
• large mixing bowl For preparing the cream cheese cheesecake filling.
• medium mixing bowl For combining instant vanilla pudding mix with cold milk.
• electric hand mixer For beating the softened cream cheese, powdered sugar, and vanilla until smooth.
• whisk For mixing instant vanilla pudding and milk until smooth and thickened.
• rubber spatula For folding whipped topping into the cream cheese and spreading the dessert layers.
• flat-bottomed measuring cup For pressing the crushed sugar cookie crust firmly into the baking dish.
• sharp knife For slicing the chilled dessert into neat squares.
• thin serving spatula For lifting individual squares out of the baking dish.
• plastic wrap or dish lid For covering the dessert during refrigeration and storage.

Method

 

1. Crush crisp, fully baked sugar cookies into fine crumbs and measure approximately 3 cups. Combine the cookie crumbs with 1/2 cup of melted unsalted butter, stirring until the mixture resembles damp sand. Transfer the mixture to a 9-by-13-inch baking dish and press it firmly and evenly across the bottom using the flat base of a measuring cup. Place the crust in the freezer for 15 minutes while preparing the cheesecake filling.
2. In a large mixing bowl, beat 8 ounces of softened full-fat cream cheese with 1 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy. Gently fold in half of the thawed whipped topping, approximately 8 ounces, using a spatula until the filling is fluffy and evenly combined. Remove the chilled cookie crust from the freezer. Drop spoonfuls of the cheesecake filling over the crust and carefully spread into an even layer without disturbing the crumbs.
3. In a separate mixing bowl, combine two 3.4-ounce boxes of instant vanilla pudding mix with exactly 3 cups of cold whole milk. Whisk continuously for approximately 2 minutes until smooth and beginning to thicken. Let the pudding stand for 3 to 5 minutes so it becomes thick but remains spreadable. Spoon the pudding gently over the cheesecake layer and smooth it into an even layer with a spatula.
4. Spread the remaining thawed whipped topping, approximately 8 ounces, evenly over the vanilla pudding layer. Cover the dish and refrigerate for at least 6 hours or overnight until the layers are firm enough to slice. Just before serving, decorate the top with red and green Christmas sprinkles and additional crushed sugar cookies. Cut the chilled Christmas Cookie Lasagna into 16 squares using a sharp knife, wiping the blade between cuts. Serve cold and keep leftovers covered in the refrigerator.

Notes

Use crisp, fully baked, unfrosted sugar cookies for the crust. Soft cookies can become pasty when crushed. Measure the cookie crumbs after crushing and combine them with melted butter until the mixture resembles damp sand. Press the crust firmly into a 9-by-13-inch dish and freeze for 15 minutes before adding the filling. Use softened full-fat block cream cheese and beat it with powdered sugar and vanilla until smooth. Thaw the whipped topping in the refrigerator, fold half into the cheesecake filling, and reserve the remaining half for the top layer. Use instant vanilla pudding mix rather than cook-and-serve pudding. Whisk two standard boxes of instant pudding mix with exactly 3 cups of cold whole milk for approximately 2 minutes, then let stand for 3 to 5 minutes until thickened. Refrigerate the assembled dessert for at least 6 hours or overnight before slicing. Add holiday sprinkles and reserved cookie crumbs just before serving to keep the decorations colorful and crunchy. For neat squares, wipe the knife between cuts and lift slices with a thin spatula. Refrigerate leftovers covered at 40°F (4°C) or below and enjoy within approximately 3 days for the best texture. For a gluten-free version, use gluten-free sugar cookies and verify that all other ingredients are gluten-free. Suggested ingredient measurements are used for ingredients without quantities in the source article. Nutrition values are approximate per serving based on 16 squares.

Frequently Asked Questions

Can I make Christmas Cookie Lasagna with leftover Christmas cookies?

Yes. Use crisp, unfrosted sugar cookies or shortbread. If you have a mix of cookies, use ones with similar flavors so the crust complements the vanilla filling.

Why is my Christmas Cookie Lasagna too soft to slice?

It may need more chilling time, or the pudding may have been made with too much milk. Use instant pudding and measure the 3 cups of milk exactly. If the layers are still soft after 6 hours, chill overnight and serve straight from the fridge.

Can I make Christmas Cookie Lasagna in a smaller pan?

Yes. Halve the ingredients and use an 8-inch square dish. Use one box of pudding and 1½ cups of milk so the ratio stays the same. Give the smaller pan the same chilling time.

Can I make Christmas Cookie Lasagna gluten-free?

Yes. Use crisp gluten-free sugar cookies and check the labels on the pudding mix, whipped topping, and sprinkles. For someone with celiac disease, prepare the dessert with clean tools and surfaces to avoid cross-contact.

More Make-Ahead Dessert Ideas

Make Christmas Cookie Lasagna the night before your gathering so dessert is ready when guests arrive. If you’re planning a full sweets table, browse the Dessert & Baking collection for something you can bake and serve alongside it.