No Bake Christmas Cookie Lasagna Recipe

This easy Christmas cookie lasagna recipe is a simple no bake dessert that works for any holiday gathering. It layers crushed cookies, a light cream cheese filling, pudding, and whipped topping. The texture stays soft and creamy. You can make it ahead, store it in the fridge, and serve it cold. Homeandfiesta shares this version so you can make a holiday dessert without stress.

You can serve it at parties, potlucks, or family dinners. It keeps well for meal prep. Below, you’ll see what it is, why it works, how to make it, tips, and answers to common questions.

No Bake Christmas Cookie Lasagna

What Is Christmas Cookie Lasagna?

Christmas cookie lasagna is a no-bake layered dessert. It’s made with crushed cookies as the base and light pudding layers on top. The filling tastes like a mix of cheesecake and a creamy holiday trifle.
Here’s what makes it simple:

• You use store bought cookies.
• The layers set in the fridge, not the oven.
• You can customize flavors with different cookies or toppings.

It feels rich but stays easy to slice and serve.

Ingredients You Need

You’ll see these again in the recipe card, but here’s a clear list with measurements:

• 3 cups Christmas cookies (Oreos, shortbread, or sugar cookies)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 box instant vanilla or white chocolate pudding (3.4 oz)
• 2 cups cold milk
• 8 oz whipped topping
• 1/3 cup sprinkles or crushed peppermint
• Optional: 1/2 cup mini chocolate chips

Use cookies that don’t crumble fast. Softened cream cheese gives a smooth filling. Cold milk sets the pudding fast.

How to Make Christmas Cookie Lasagna

Keep each step short and simple so the layers stay clean.

1. Prepare the Cookie Layer

• Crush the cookies in a food processor.
• Add them to a bowl and set aside.
• Press the crumbs into a dish to make the base. Don’t pack them too tight.

2. Make the Cream Cheese Layer

• Beat softened cream cheese in a bowl.
• Add powdered sugar.
• Mix until smooth and creamy.
  Spread this layer over the cookie base.

3. Mix the Pudding Layer

• Add instant pudding mix to a bowl.
• Pour in cold milk.
• Whisk until thick.
  Spread it over the cream cheese layer.

4. Add the Whipped Topping

• Spread whipped topping over the pudding.
• Smooth the top with a spatula.

5. Add Toppings

• Sprinkle crushed peppermint or holiday sprinkles.
• Add mini chocolate chips if you want more texture.

6. Chill Before Serving

• Cover the dish.
• Chill for 3–4 hours so the layers firm up.

Why This Recipe Works

This recipe works because the layers use simple store-bought ingredients. Each step is quick. You don’t bake anything, so the dessert stays soft and creamy.
Here’s why it comes out well:

• The cookie base softens just enough in the fridge.
• The cream cheese layer adds structure without feeling heavy.
• Instant pudding sets fast and stays stable when chilled.

You can also make it ahead. It keeps its shape, so you can cut clean slices for serving.

Tips for Best Results

These small steps help the dessert hold up and taste better:

• Use cold milk for the pudding. Warm milk won’t set.
• Don’t skip chilling. The layers need time in the fridge.
• Use a glass dish so you can see the layers.
• Keep the whipped topping cold until you use it.

If you want a stronger chocolate flavor, use chocolate pudding instead.

Variations You Can Try

You can change the flavor with simple swaps:

• Use peppermint Oreos for a mint version.
• Use gingerbread cookies for a spiced base.
• Add crushed candy canes between layers.
• Add a drizzle of melted white chocolate on top.

These changes don’t affect the structure, so the recipe stays simple.

Storage and Make Ahead Tips

You can prepare this dessert a day before serving.

• Store in the fridge for up to 3 days.
• Cover the dish tightly to keep the layers fresh.
• Avoid freezing. The pudding layer can separate.

If you want to prep ahead, make the cookie base and cream cheese layer early. Add pudding and whipped topping on the day you serve.

Recipe FAQs

Can I use homemade cookies?

Yes. Use cookies that stay firm when crushed. Soft cookies can turn mushy.

Can I double the recipe?

Yes. Use a larger dish and double each layer. Chill a little longer.

Can I use chocolate pudding instead of vanilla?

Yes. It adds more chocolate flavor without changing the texture.

Why is my pudding runny?

The milk wasn’t cold, or the pudding didn’t sit long enough. Use cold milk and whisk until thick.

Can I make this dairy-free?

Use dairy-free cream cheese, non-dairy whipped topping, and almond milk. Use cookies without dairy.

What size dish should I use?

An 8×8 or 9×9 dish works best. For thinner layers, use a 9×13.