This layered holiday dessert has been my go-to for seasonal gatherings ever since I first assembled it during a frantic December when family and friends converged on short notice. The idea of stacking familiar flavors into a chilled, sliceable tray felt like a brilliant shortcut to a showstopping dessert: crunchy cookie base, a silky cheesecake layer, light instant pudding, and a cloud of whipped topping, all finished with cheerful sprinkles. It hits the sweet spot between nostalgic and new, and it never fails to draw an enthusiastic second-serving crowd.

I first discovered this combination experimenting with pantry staples and boxed pudding mixes one snowy afternoon. The contrast of textures — the firm, buttery cookie crust against the pillowy cream cheese filling and the silky cheesecake pudding — is what makes this creation special. Every bite is festive, and the simplicity of assembly means I can make it with kids at my side, turning holiday prep into a shared tradition. On busy holiday mornings this chilled dessert is my rescue: quick to assemble and always a centerpiece on the dessert table.

Ingredients

• Vanilla sandwich cookies: 48 vanilla sandwich cookies (for example, a popular national brand), divided — 36 crushed for a sturdy crust and 12 reserved for garnish or crumbling on top.
• Butter: 6 tablespoons melted unsalted butter to bind the cookie crumbs into a firm base; use unsalted butter to control saltiness.
• Cream cheese: 1 package (8 ounces) cream cheese, softened to room temperature so it whips smooth without lumps; full-fat gives the richest texture.
• Powdered sugar: 1 cup powdered sugar for sweetness and structure in the cream cheese layer; sift if clumpy for a silkier result.
• Holiday sprinkles: 2 tablespoons colorful holiday sprinkles, divided — 1 tablespoon folded into the cream cheese layer and the remainder for topping.
• Whipped topping: Two 8-ounce tubs thawed whipped topping; use plain or vanilla-flavored frozen whipped topping for a stable, airy finish.
• Instant cheesecake pudding mix: 1 package (3.4 ounces) instant cheesecake-flavored pudding mix to create a quick, silky middling layer when whisked with milk.
• Cold milk: 2 cups cold milk to activate the instant pudding and achieve the proper thickness and mouthfeel.

Instructions

Crush the Cookies: Place 36 of the vanilla sandwich cookies in a food processor and pulse until finely crushed. If you do not have a processor, put them in a heavy-duty resealable bag and gently crush with a rolling pin until the pieces resemble coarse sand. Aim for uniform crumbs so the crust presses evenly. Combine with Butter: Transfer the crumbs to a medium mixing bowl and stir in 6 tablespoons of melted butter until every crumb is lightly coated. The mixture should hold together when pressed between your fingers; if too dry add a teaspoon of melted butter at a time. Form the Crust: Press the cookie-butter mixture firmly into the bottom of a 9 by 13-inch baking dish using the bottom of a measuring cup or a flat spatula to compact it. Chill in the refrigerator while you prepare the filling so the base firms up and won't mix into the next layer. Beat Cream Cheese and Sugar: In a large bowl use an electric mixer to beat 8 ounces of softened cream cheese with 1 cup powdered sugar until completely smooth and light, about 2 to 3 minutes. Scrape the sides to avoid lumps and ensure even sweetness and texture throughout the layer. Fold in Whipped Topping: Gently fold one 8-ounce tub of thawed whipped topping into the sweetened cream cheese until homogenous and airy. Fold in 1 tablespoon of the sprinkles for festive flecks without overwhelming the pale cream color. Avoid overmixing to keep a light texture. Spread the Layer: Evenly spread the cream cheese mixture over the chilled cookie crust, using a spatula to create smooth, level coverage. Return briefly to the refrigerator while making the pudding so both layers are cool when combined. Make the Pudding: In a medium bowl whisk together the 3.4-ounce cheesecake instant pudding mix with 2 cups cold milk for 2 to 3 minutes, or until the mixture starts to thicken. Use a whisk in a bowl or the mixer on low speed. Mix until thick but still pourable. Spread the Pudding Layer: Carefully spoon or pour the pudding over the cream cheese layer and spread gently to avoid breaking into the layer beneath. Return the dish to the refrigerator for a few minutes to help the pudding set slightly before the final topping. Add Whipped Topping and Decorate: Spread the second tub of whipped topping over the pudding layer to create a smooth, cloud-like top. Sprinkle the remaining holiday sprinkles across the surface and optionally crush the remaining 12 cookies to scatter on top. For extra flair, garnish individual squares with mini candy canes or small edible decorations. Chill and Serve: Cover and refrigerate for at least 4 hours, or overnight for best slicing. Use a warm, dry knife to slice into squares for clean edges. Serve chilled and keep refrigerated between servings.

Storage Tips

To keep the slices pristine, cover the tray tightly with plastic wrap or transfer cut squares to an airtight container with parchment between layers to prevent sticking. Refrigerated pieces will stay fresh for up to four days; beyond that the cookie crust softens noticeably. For longer storage, freeze single portions on a baking sheet until firm, then stack with parchment in freezer-safe containers for up to one month. Thaw frozen squares overnight in the refrigerator and serve cold for the best texture.

Ingredient Substitutions

If you need dairy-free options, sub dairy-free whipped topping and a vegan cream cheese alternative; use a certified dairy-free sandwich cookie to keep the crust firm. For a gluten-free version select gluten-free vanilla sandwich cookies and check pudding mix ingredients for gluten-free labeling. To reduce sugar slightly, cut powdered sugar to three quarters cup in the cream cheese layer and use a lighter whipped topping, but be aware that sweetness and structure will change.

Serving Suggestions

Serve chilled squares on a decorative platter garnished with crushed seasonal candy or extra sprinkles. Pair with strong coffee or a bright citrus punch to cut the sweetness. For a buffet, place small plates and forks nearby and label the dessert so guests know it is chilled. Individual portions in clear plastic cups layered to mimic the tray presentation make a charming, portable option for holiday parties.

Seasonal Adaptations

Adapt the decorations to match holidays: crushed peppermint and red-and-white sprinkles for a classic winter theme, pastel sprinkles for spring celebrations, or mini chocolate chips and caramel drizzle for autumn. Swap the instant cheesecake pudding for vanilla or chocolate instant pudding to alter the flavor profile. Add a teaspoon of almond extract to the cream cheese layer for an elegant twist that complements nut-based garnishes.

Meal Prep Tips

Assemble the crust and cream cheese layer up to two days ahead and keep chilled. Prepare the pudding layer and finish with the top whipped layer the day you plan to serve for the freshest texture. Portion into individual servings for grab-and-go holiday breakfasts or pack small clear containers for coworkers. Always label with the date if storing more than one day so you use the freshest pieces first.

This chilled layered dessert is a joyful and adaptable holiday favorite — easy to scale, simple to personalize, and reliably festive. I hope it becomes a tradition at your table as it has at mine; the combination of crunchy base and creamy layers is a guaranteed holiday crowd-pleaser.