This Festive Christmas Cookie Lasagna began as a cheeky solution to holiday dessert fatigue and quickly became the showstopper I bring to every gathering. I first assembled it on a snowy December evening when pantry staples and a craving for something playful collided. The combination of a crisp vanilla cookie base, a tangy-sweet cream cheese layer, and a fluffy cheesecake pudding topping created a contrast of textures and flavors that felt both indulgent and effortless. It slices into colorful bars that catch the eye and disappear quickly from the serving platter. What makes this especially meaningful in my kitchen is how it turned a last-minute contribution into a family favorite. The bright sprinkles and optional mini candy cane garnish give each square a bit of nostalgia and cheer. Guests always comment on how light it tastes despite being decadently layered. The technique is forgiving, so even if you are short on time or oven space, you can still produce a dessert that looks and tastes like you spent hours on it.

Ingredients

• Vanilla sandwich cookies (48 total): Use a standard brand of vanilla Oreo or similar; they provide a sturdy, sweet base and contrast well with tangy cream cheese. Reserve 12 whole cookies for decorative crumbling and garnish.
• Butter (6 tablespoons, melted): Unsalted butter melted and slightly cooled binds the cookie crumbs into a firm crust; salted butter can be used if you prefer a slight savory balance.
• Cream cheese (1 package, 8 ounces, softened): Full-fat cream cheese gives the richest texture; allow at room temperature for 20 minutes so it creams smoothly with powdered sugar.
• Powdered sugar (1 cup): Provides sweetness and helps stabilize the cream cheese layer. Sift if lumpy for a perfectly smooth finish.
• Holiday sprinkles (2 tablespoons): Choose sturdy sugar sprinkles; delicate nonpareils hold color better than chocolate confetti when chilled.
• Whipped topping (2 tubs, 8 ounces each, thawed): Cool Whip or similar works well—one tub folds into the cream cheese, the second tops the pudding for a cloud-like finish.
• Instant cheesecake pudding mix (1 package, 3.4 ounces): This adds concentrated cheesecake flavor and sets quickly when whisked with cold milk.
• Milk (2 cups, cold): Use whole milk for the creamiest result; low-fat milk will still work but yields a lighter mouthfeel.

Instructions

Crush the Cookies: Place 36 vanilla sandwich cookies into a food processor and pulse until you have fine crumbs resembling wet sand. If you do not have a processor, place cookies in a sealed plastic bag and crush them with a rolling pin until uniformly broken. Keep the remaining 12 cookies whole for garnish and extra crumble. Combine with Butter: Transfer the crumbs to a medium bowl and pour in 6 tablespoons melted butter. Stir thoroughly until every crumb is coated and the mixture holds together when pinched between your fingers. This emulsion is what forms a firm, sliceable base. Form the Crust: Press the cookie-butter mixture evenly into the bottom of a 9x13-inch baking dish, using the bottom of a measuring cup to compact it firmly. Chill in the refrigerator while you prepare the filling to help the crust set and resist sogginess from the layers above. Beat Cream Cheese and Sugar: In a large bowl, beat 8 ounces softened cream cheese with 1 cup powdered sugar until completely smooth and no lumps remain. Scrape the bowl periodically and beat for about 2 to 3 minutes on medium speed for a silky texture. Fold in Whipped Topping: Gently fold one 8-ounce tub of thawed whipped topping into the sweetened cream cheese using a rubber spatula. Fold until uniform and airy. Stir in 1 tablespoon of holiday sprinkles for color and texture without overmixing. Spread the Layer: Evenly spread the cream cheese mixture over the chilled cookie crust, smoothing the top with an offset spatula to create a level layer that will support the pudding without mixing. Make the Pudding: In a separate bowl, whisk the 3.4-ounce instant cheesecake pudding mix with 2 cups of cold milk for 2 to 3 minutes until the mixture begins to thicken. The instant mix thickens quickly; stop whisking when it reaches a soft-set stage. Spread the Pudding Layer: Carefully spoon and spread the pudding over the cream cheese layer. Work gently so you do not drag the bottom layer; a dollop-and-smooth technique helps maintain clean layers. Chill for several minutes to let the pudding set slightly. Add Whipped Topping and Decorate: Spread the second 8-ounce tub of whipped topping evenly over the pudding layer. Sprinkle the remaining 1 tablespoon of holiday sprinkles on top and crumble a few of the reserved whole cookies for texture. Optionally add mini candy canes at this point. Chill and Serve: Cover and refrigerate the assembled dish for at least 4 hours or overnight to allow all layers to firm. Slice into 12 equal squares and serve chilled; use a warm knife for cleaner cuts if needed.

Storage Tips

Store the dish covered in the refrigerator for up to 4 days. For travel, keep it chilled in an insulated cooler with ice packs to maintain the structure of the whipped topping and pudding. If freezing, slice into individual portions and wrap each piece tightly in plastic wrap and then foil to prevent freezer burn; label with the date and freeze up to 1 month. To thaw, move wrapped portions to the refrigerator overnight. When reheating for a slightly softer texture, allow to sit at room temperature for 15 to 20 minutes before serving.

Ingredient Substitutions

If you want to reduce dairy, use a dairy-free whipped topping and a dairy-free cream cheese alternative, though texture will be softer and flavor slightly different. Swap the vanilla sandwich cookies for chocolate or peppermint cookies for a seasonal twist; if using a gluten-free cookie, ensure the crumbs and brand are suitable for your dietary needs. For a lighter version, use low-fat cream cheese and whipped topping labeled low-fat, but expect a less decadent mouthfeel. You can also replace instant cheesecake pudding with vanilla instant pudding plus 1 teaspoon cream cheese extract for a similar flavor profile.

Serving Suggestions

Serve chilled straight from the pan on a festive platter. Garnish each square with a mini candy cane or additional cookie crumble for visual appeal. Pair with hot coffee, spiced cider, or an after-dinner digestif to balance the sweetness. For holiday buffets, arrange bars on tiered stands and label with flavor notes so guests know there is a cheesecake pudding center. Small paper liners are also handy for grab-and-go serving at parties.

Cultural Background

This layered dessert concept draws inspiration from classic American no-bake layered sweets and the tradition of assembling communal desserts at holiday gatherings. The idea of a crumb crust under a creamy filling is rooted in cheesecake techniques, while the playful sprinkles and sandwich cookie base reflect modern American holiday aesthetics where bright decorations and convenience merge. Variations of layered refrigerated desserts appear in many family cookbooks and represent the quick, celebratory treats often served at potlucks and cookie exchanges.

Seasonal Adaptations

For winter, use peppermint cookies and crushed candy canes for a cool mint note. In spring, switch to pastel sprinkles and lemon instant pudding for brightness. Swap sprinkles for chopped toasted nuts and caramel drizzle for a fall-inspired bar. The no-bake format adapts well to holidays: change cookie and garnish choices to match Thanksgiving, Valentine’s Day, or a birthday theme without altering the basic assembly technique.

Meal Prep Tips

Make the crust and cream cheese layer a day ahead and keep chilled; assemble the pudding and final topping the following day to preserve the freshest texture. Use a ruler and a sharp kitchen knife cooled under hot water and wiped dry between cuts to produce neat, even bars for gifting or display. Portion into individual containers for packed lunches or dessert boxes, and include a small fork and napkin for convenience.

Bring this dessert to your next holiday gathering and watch it disappear — it’s an easy, festive treat that invites sharing and small moments of delight around the dessert table. Make it your own by switching cookies and garnishes, and enjoy the smiles it creates.