No-Bake Christmas Chocolate Cookie Lasagna Dessert
This dessert lasagna stacks a buttery chocolate cookie crust, a light cream cheese layer and creamy vanilla pudding under a cloud of whipped cream. Red and green sprinkles make it festive, and because it chills overnight it is an easy make-ahead treat for holiday gatherings.
Preparation Steps
Pulse the 36 cookies in a food processor into fine crumbs. Add the melted butter and pulse until evenly moistened.
Press the crumbs firmly into the bottom of a 9 x 13-inch (23 x 33 cm) dish and chill while you make the filling.
Beat the cream cheese until smooth, then beat in the sugar and vanilla. Gently fold in 1 cup of whipped cream and spread the mixture evenly over the crust.
Whisk the pudding mix with the cold milk for about 2 minutes, until it begins to thicken. Let it stand for 3 to 5 minutes to set slightly, then spread it over the cream cheese layer.
Spread the remaining whipped cream over the pudding.
Scatter the crushed cookies and Christmas sprinkles over the top.
Cover and refrigerate for at least 4 hours, or overnight, until set enough to cut into neat squares.
Tips & Variations
- Add the sprinkles just before serving if you want them to stay bright, as some colors bleed overnight.
- Use chocolate pudding instead of vanilla, or mint cookies in the crust for a peppermint version.
- Keep leftovers covered in the fridge for up to 3 days.
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