This Festive Christmas Cookie Lasagna landed in my holiday rotation the year my sister brought a pan to our annual cookie swap. It arrived gleaming with red-and-green sprinkles and a confident chef’s smile, and within minutes the dish had vanished from the table. I loved how it combined the nostalgia of vanilla sandwich cookies with a light cheesecake layer and pillowy whipped topping; it felt celebratory without being fussy. I first made it the next week for a small family gathering and watched even my most skeptical cousin ask for the recipe. It’s now a standby for holiday potlucks and a simple showstopper during the busiest season.

What makes this dessert special is the contrast of textures and the ease of assembly. The pressed cookie crust gives a buttery crunch that supports a tangy-smooth cream cheese layer, a silky instant cheesecake pudding filling, and a cloud-like whipped topping — finished with cheerful sprinkles. No oven is required, which is a real gift during holiday cooking marathons. It travels well, serves a crowd, and takes only a short active time in the kitchen before it needs to chill. I’ll walk you through the technique, ingredient tips, storage notes, and a few variations to make this your go-to celebratory treat.

Ingredients

• Vanilla sandwich cookies (48 cookies, divided): Use a familiar brand of vanilla sandwich cookies for a crisp, neutral base. The cookies provide both flavor and structure when crushed; reserve a few whole cookies for garnish if desired.
• Butter (6 tablespoons, melted): Salted or unsalted butter both work—salted adds a subtle contrast to the sweet layers. Melt then cool slightly so it coats the crumbs evenly for a compact crust.
• Cream cheese (8 ounces, softened): Full-fat cream cheese gives the best stability and flavor. Soften at room temperature for at least 30 minutes for smooth blending and to avoid lumps.
• Powdered sugar (1 cup): Adds sweetness and helps the cream cheese layer set with a velvety texture. Sift if clumpy, or beat longer to eliminate lumps.
• Holiday sprinkles (2 tablespoons, divided): Choose nonpareils or jimmies in festive colors; one tablespoon folds into the filling for speckled color, the rest finishes the top.
• Whipped topping (2 tubs, 8 ounces each, thawed): Store-bought whipped topping speeds assembly and keeps the final texture light. Thaw fully in the refrigerator and fold gently to preserve airiness.
• Instant cheesecake pudding mix (3.4 ounces): Powdered mix provides the quick, tangy filling layer. Whisk with cold milk until slightly thickened for the best spreadable consistency.
• Cold milk (2 cups): Use whole or 2% milk for creamier texture. Cold milk yields a quicker thicken when whisked into the instant pudding mix.

Instructions

Crush the Cookies: Place 36 of the vanilla sandwich cookies in a food processor and pulse until they are finely crushed and resemble coarse sand. If you don’t have a processor, place cookies in a heavy-duty resealable bag and crush with a rolling pin until evenly broken into fine crumbs — small, uniform crumbs press together more effectively. Combine with Butter: Transfer the cookie crumbs to a medium mixing bowl and pour the 6 tablespoons of melted butter over them. Stir with a fork until all crumbs are moistened and the mixture holds together when pressed between your fingers; this signals a proper crust binding. Form the Crust: Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish, using the back of a spoon or a flat measuring cup to compact it into an even layer. Refrigerate the crust for at least 10–15 minutes to firm while you prepare the filling — chilling prevents the cream cheese layer from mixing into the crumbs. Beat Cream Cheese and Sugar: In a large bowl, beat the softened 8 ounces cream cheese with 1 cup powdered sugar until smooth and free of lumps. Use an electric mixer at medium speed; scrape down the sides periodically to ensure uniform texture, about 2–3 minutes. Fold in Whipped Topping: Gently fold one tub (8 ounces) of thawed whipped topping into the cream cheese mixture using a rubber spatula, working carefully to retain volume. Add 1 tablespoon of sprinkles and fold just until distributed — overmixing will deflate the topping. Spread the Layer: Spoon the cream cheese mixture evenly over the chilled crust and smooth the top with an offset spatula for a clean layer. Return the dish to the refrigerator while you prepare the pudding layer. Make the Pudding: In a medium bowl, whisk the instant cheesecake pudding mix with 2 cups cold milk for 2–3 minutes until slightly thickened. The mixture should be pourable but hold some body — if it becomes too thick, whisk in a tablespoon of milk to loosen. Spread the Pudding Layer: Carefully spoon the pudding over the cream cheese layer and spread gently to cover without disturbing the layer beneath. Chill for 10–15 minutes if it feels too soft — a slightly set pudding helps the next topping lay smoothly. Add Whipped Topping & Decorate: Spread the second tub (8 ounces) of whipped topping evenly over the pudding layer. Sprinkle the remaining tablespoon of holiday sprinkles across the surface for a festive finish. Cover and refrigerate the dessert for at least 4 hours or preferably overnight to allow all layers to set fully. Serve: When ready, slice into squares. For clean slices, run a sharp knife under hot water, dry it, then slice using a gentle sawing motion. Optionally garnish each square with a mini candy cane or an extra sprinkle for added holiday flair.

Storage Tips

Store the cookie lasagna covered in plastic wrap or in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze individual squares by flash-freezing them on a tray until solid, then layering between pieces of parchment paper in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving. Avoid leaving the dessert at room temperature for extended periods because the dairy elements will soften and may lose structure; keep it chilled until just before serving and use a cold serving platter to help maintain coolness on the table.

Ingredient Substitutions

You can easily adapt the components: swap vanilla sandwich cookies for chocolate ones for a mocha twist, or use gluten-free sandwich cookies to make the crust gluten-free. Replace the instant cheesecake pudding with vanilla or chocolate instant pudding for a different flavor profile. If you prefer to avoid pre-made whipped topping, fold 2 cups of lightly sweetened whipped heavy cream into the cream cheese and use another 2 cups for the top layer — note that homemade whipped cream can deflate faster, so serve sooner. For a lower-sugar version, use a reduced-sugar whipped topping and powdered sugar substitute, but texture may be slightly less stable.

Serving Suggestions

Serve chilled squares on a festive platter garnished with mini candy canes, crushed peppermint, or extra sprinkles. Pair with a cup of strong coffee or a rich hot chocolate for a comforting counterpoint. For a holiday brunch, serve alongside fresh fruit like cranberries or citrus segments to cut the sweetness. Small ramekins of warm berry compote on the side allow guests to add a bright, acidic contrast that complements the creamy cheesecake layer beautifully.

Cultural Background

This layered, no-bake dessert is part of a broader tradition of chilled, layered sweets in American holiday cooking — a cousin to trifle and layered puddings. The idea of using sandwich cookies as a crust emerged in mid-20th-century home baking when convenient packaged cookies and instant pudding mixes became household staples. Over time, home cooks embellished these quick formulas with seasonal decorations and flavor swaps, producing approachable celebratory dishes like this cookie lasagna that blend convenience with festive presentation.

Meal Prep Tips

For easy entertaining, assemble up to two days in advance and store covered in the refrigerator. Prepare the crust and cream cheese layer the day before, then top with pudding and whipped topping the morning of serving for the freshest appearance. If transporting, keep the dessert in a shallow cooler with ice packs to maintain chill. When slicing plated portions for meal prep, wrap each square individually in plastic wrap and refrigerate for grab-and-go treats during the holidays.

This dessert is reliably joyful on the table and forgiving in the kitchen: allow the layers time to set, use gentle folding to keep the whipped texture, and feel free to make it your own with seasonal swaps. Enjoy sharing it with family, friends, and anyone who loves a bright, creamy holiday bite.