This Christmas Cookie Lasagna has been my holiday showstopper for years. I first put this together during a chaotic December when guests were arriving and I needed a dessert that looked impressive but required little hands-on time. The result was a layered, chilled sweet that everyone mistook for something much more fussy than it actually is. The contrast of a buttery cookie crust, tangy-sweet cream cheese layer, and light vanilla pudding studded with cookie crumbs creates a texture parade in every bite. It slices like a bar but delivers the decadence of a layered confection.

I remember assembling the layers while carols played in the background and sipping warm cider between steps. My family loves the way the pudding holds little cookie morsels so you get a pleasant crunch amid silk. It’s forgiving, can be made a day ahead, and decorates itself with seasonal sprinkles or mini chocolate chips. This is my go-to when I want something festive, quick, and crowd-pleasing without any oven time during the busiest part of the season.

Ingredients

• Crust: 24 Christmas sugar cookies (or shortbread). Use sturdy store-bought sugar cookies or a buttery shortbread; they give the base structure and the flavor. If using a brand, look for thicker cookies like store bakery sugar cookies rather than thin sandwich cookies.
• Unsalted butter: 6 tablespoons, melted. Salted will work in a pinch, but unsalted lets you control seasoning; melted butter binds the crumbs and crisps slightly once chilled.
• Cream cheese: 8 ounces, softened. Full-fat cream cheese gives the richest texture; Philadelphia or similar block-style brands deliver consistent results.
• Granulated sugar: 1/2 cup. Adds balance and a touch of sweetness to the cream cheese layer without becoming cloying.
• Vanilla extract: 1 teaspoon. Pure vanilla is worth it here to lift the dairy flavors.
• Whipped cream or whipped topping: 1 cup for folding into the cream cheese layer; plus 2 cups for the final topping. Use stabilized whipped cream or a good-quality frozen whipped topping for steady peaks.
• Instant vanilla pudding mix: 1 package (3.4 ounces). This thickens quickly for the middle layer—use instant, not cook-and-serve.
• Cold milk: 1 1/2 cups. Whole milk yields a creamier set, but 2% is fine for a lighter finish.
• Almond extract (optional): 1/2 teaspoon. Adds a subtle festive note; omit if anyone has a nut sensitivity.
• Crushed cookies: 1/2 cup for folding into the pudding and extra for garnish. Reserve small pieces for texture in the pudding layer.
• Decorations: Sprinkles, mini chocolate chips, or additional crushed cookies to garnish.

Instructions

Prepare the crust: Place the cookies in a food processor and pulse to fine crumbs, or place them in a sealed bag and crush with a rolling pin until evenly ground. Mix with 6 tablespoons melted unsalted butter until the mixture holds together when pressed. Firmly press into the bottom of an 8x8-inch glass or metal dish in an even layer. Chill for 10 to 15 minutes while you prepare the next layer to help the base set and avoid sliding when you spread fillings. Make the cream layer: In a medium bowl, beat 8 ounces softened cream cheese with 1/2 cup granulated sugar and 1 teaspoon vanilla extract until smooth and free of lumps, about 2 to 3 minutes with an electric mixer. Fold in 1 cup whipped cream or whipped topping gently with a spatula until light and airy; avoid overmixing to preserve volume. Spread evenly over the chilled crust and smooth the top with an offset spatula to create a level surface for the pudding layer. Prepare the pudding layer: In a separate bowl, whisk the 3.4-ounce instant vanilla pudding mix with 1 1/2 cups cold milk until it begins to thicken, about 1 to 2 minutes. Stir in 1/2 teaspoon almond extract if using, then fold in 1/2 cup crushed cookies to add texture. Spread this pudding mixture evenly over the cream cheese layer. Tap the dish gently on the counter to remove air pockets and ensure even contact between layers. Top and chill: Spread 2 cups whipped topping across the pudding layer in a smooth, even layer. Garnish with additional crushed cookies, sprinkles, or mini chocolate chips for a festive finish. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, so the layers fully set and slice cleanly.

Storage Tips

Store the assembled dish covered in the refrigerator for up to 4 days. Use an airtight lid or press a layer of plastic wrap directly on the whipped topping to prevent it from absorbing fridge odors. For longer storage, cut into portions, place parchment between layers in an airtight container, and freeze for up to 1 month; thaw overnight in the refrigerator. When reheating is mentioned, note that this is a cold dessert best served chilled; do not microwave as the textures will break down.

Ingredient Substitutions

If you need to adapt the ingredients: swap the sugar cookies for gluten-free cookies to make it gluten-free, use vegan cream cheese and coconut-based whipped topping to approach a dairy-free version (note almond extract may be retained). For a lighter dessert, use light cream cheese and lighter whipped topping although texture will be less dense. Replace vanilla pudding with chocolate for a cocoa twist, or use pistachio pudding for a green layer that suits the season.

Serving Suggestions

Serve chilled directly from the 8x8-inch dish or cut into squares for a dessert platter. Garnish each piece with a small dollop of whipped cream and a sprinkling of crushed cookies or red and green sprinkles for a festive look. Pair with coffee, mulled cider, or a bright citrus dessert wine. For a holiday buffet, arrange squares on a decorative platter with small labels describing the flavors to entice guests.

Cultural Background

This layered chilled sweet draws on classic American refrigerator desserts that gained popularity in mid-20th century home cooking, where convenience mixes like instant pudding and whipped toppings made complex-looking desserts accessible. It is a modern twist combining cookie crumbs as a base—similar to cheesecake crusts—with a no-bake cream layer and boxed-pudding convenience. Over time, cooks have adapted the formula to seasonal cookies and flavors, creating countless regional variations.

Seasonal Adaptations

To adapt seasonally: in winter, stir crushed peppermint candies or use peppermint extract sparingly; in spring, swap in pastel sprinkles and lemon pudding for brightness. For Christmas, use red and green sprinkles and replace some cookie crumbs with crushed ginger snaps for a spiced note. Summer gatherings welcome fresh berries layered on top just before serving for a fresh contrast.

Meal Prep Tips

Assemble the crust and cream-cheese layer a day ahead, cover, and refrigerate. Make the pudding layer on the morning of serving and fold in the cookies just before spreading so they retain some crunch. Reserve the final whipped topping and decorations until right before guests arrive to keep decorations crisp and colorful. Use labeled containers for portability if transporting to a party.

This dessert is one of those rare combinations of simple technique and high holiday impact. It travels well, feeds a crowd, and gives you back time to enjoy your guests. Try it once and you will see why it regularly reappears on my holiday table.