Christmas Cookie Lasagna Recipe

Short, Catchy Intro

So you want dessert vibes without stage five kitchen drama? I get it. This Christmas Cookie Lasagna stacks holiday cookie joy into layers that look fancy but take way less effort than coordinating matching sweaters for the family. Think cookies, creamy cheesecake vibes, pudding, whipped clouds, and a final sprinkle of festive chaos. Oh and if you are into cookies with a citrus kick, check out this fun recipe I love: cranberry orange cookies. Nice and simple. You will still get applause.

Why This Recipe is Awesome

Why is this recipe awesome? Short answer: it behaves like dessert royalty without acting like it needs constant babysitting. Long answer: it uses prepped sugar cookies so you skip cookie shaping math and messy flour showers. It is delightfully forgiving, which means even your experiment-prone Aunt Marge can contribute and nothing will implode. Want festive colors, peppermint twang, or extra chocolatey bites? Customize away. Best part: you can assemble it the night before and pretend you planned ahead. That, my friend, is holiday magic.

Ingredients You’ll Need

• 36-48 prepared Christmas sugar cookies, cooled and firm
• ¼ cup unsalted butter, melted, optional for crushed crust
• 8 oz (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 ½ cups (360ml) cold milk, divided as needed
• 1 package (3.4 oz / 96g) instant vanilla pudding mix
• 1 cup (240ml) heavy cream or whipped topping
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract, optional
• Peppermint extract, optional, go slow it is powerful
• Red or green food coloring, optional, for holiday flair
• Crushed candy canes, for garnish
• Christmas sprinkles, for garnish
• Mini chocolate chips or white chocolate shavings, for garnish
• Maraschino cherries, drained and patted dry, for garnish

Yes you read that right. Keep it simple. Softened cream cheese matters. Don’t skip that.

Step-by-Step Instructions

1. Prepare Your Christmas Cookies
   Ensure your prepared Christmas sugar cookies are completely cooled and firm. If making a crushed base, select about 12 to 15 cookies and crush them into fine crumbs using a Ziploc bag and rolling pin or a food processor. Keep the rest whole or broken for the top layer.

2. Craft the Crushed Cookie Base optional
   If making a crushed base combine the crushed cookie crumbs with ¼ cup melted unsalted butter and mix until moistened. Press this mixture evenly into the bottom of a 9×13 inch baking dish to form a sturdy base. Chill in the refrigerator for 15 to 20 minutes to set.

3. Prepare the Cream Cheese Layer
   In a large mixing bowl beat 8 oz softened full fat cream cheese with ½ cup granulated sugar until smooth and fluffy, about 2 to 3 minutes. Gradually add about ½ cup of the cold milk along with 1 teaspoon vanilla extract and optional ¼ teaspoon almond extract. If you want festive color add a few drops of red or green food coloring and beat until uniform.

4. Spread the Cream Cheese Layer
   Retrieve the chilled baking dish with or without the cookie base. Carefully spread the cream cheese mixture evenly over the base and create a smooth surface. Return the dish to the refrigerator so this layer firms a bit.

5. Prepare the Pudding Layer
   In a separate bowl combine the instant vanilla pudding mix with the remaining cold milk, roughly 1 cup but adjust if you like thicker or looser pudding. Whisk or beat on low for about 2 minutes until it thickens. For minty fun stir in ½ teaspoon peppermint extract and a few drops of green food coloring.

6. Spread the Pudding Layer
   Gently spread the thickened pudding over the cream cheese layer, smoothing it out evenly with a spatula. Return the dish to the refrigerator for another 15 to 20 minutes so the pudding sets nicely.

7. Add Whipped Topping
   If you use heavy cream chill your bowl and beat 1 cup heavy cream with 1 to 2 tablespoons powdered sugar and ½ teaspoon vanilla until stiff peaks form. Gently spread the whipped topping over the set pudding layer creating a soft white blanket. If you use whipped topping from a tub just smooth it on.

8. Add Second Cookie Layer and Chill
   Carefully arrange the remaining whole or broken Christmas sugar cookies over the whipped topping. Press lightly so they nestle in. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours preferably overnight so flavors meld and layers set.

9. Decorate and Serve
   Just before serving decorate with crushed candy canes sprinkles mini chocolate chips or white chocolate shavings and maraschino cherries. Use a sharp knife and cut into neat squares. Store leftovers covered in the refrigerator for 3 to 4 days.

Common Mistakes to Avoid

• Thinking rushed layering will be fine. No sir. Chill between layers so things do not collapse into a sad puddle.
• Forgetting to chill your mixing bowl when whipping cream. Warm bowls ruin stiff peaks.
• Adding too much peppermint extract. A little goes a long way. Taste as you go or you will create an edible mouthwash.
• Using cold cream cheese. It lumps. Soften it ahead of time for smooth results.
• Skipping the cookie base option and then wondering why your layers slide around. If you want structure take two minutes to do the base.

Alternatives & Substitutions

• No heavy cream? Swap in a container of store bought whipped topping. It saves time and keeps things stable.
• Allergic to nuts so you avoid almond extract? Skip it or use extra vanilla. IMO vanilla plays nice.
• Want less sugar? Try a light pudding mix or use less powdered sugar when whipping cream. It cuts sweetness without killing the vibe.
• No maraschino cherries? Use fresh raspberries or pomegranate seeds for a pop and slightly tart contrast.
• Prefer a gluten free version? Use gluten free sugar cookies for both base and top layer. The texture will still be festive.
• Hate peppermint? Use a splash of orange extract instead for a Christmassy citrus spin. Trust me it works.

FAQ

Q Will this hold up if I make it a day ahead
A Yes make it the night before and it will slice cleaner and taste better. Overnight chilling helps the layers settle and marry flavors.

Q Can I use low fat cream cheese or milk
A Technically yes but expect a thinner cream cheese layer and softer structure. Full fat gives the best texture and flavor.

Q Can I use fresh whipped cream instead of whipped topping
A Yes but whip it right before assembling or chill the bowl well and use stabilized whipped cream so it lasts in the refrigerator.

Q Is instant pudding okay or do I need to cook pudding
A Instant pudding works fine and keeps things easy. If you prefer cooked custard go for it but expect a different texture.

Q Can I make this into individual parfaits in cups
A Absolutely yes. Layer in clear cups for cute individual servings and skip the top cookie layer if you like.

Q How many people does this serve
A This serves roughly 12 to 16 depending on serving size. Cut squares small and you can stretch it to a crowd.

Q Can I freeze this for later
A Freezing may slightly change texture especially with whipped cream. I recommend storing in the fridge for best results.

Final Thoughts

This Christmas Cookie Lasagna is basically the holiday party trick that does not require advanced patience or a chef hat. It looks impressive and tastes like you put in heroic effort even if you assembled it between errands. Keep flavors balanced and chill between layers. Little touches like crushed candy canes or white chocolate shavings take it from good to showstopper. Now go impress someone or just treat yourself. You earned it. FYI you can totally eat the leftover cookies as tasting samples while assembling. No one will judge.

Conclusion

Want more inspiration or a slightly different spin on this layered holiday dessert? Check out this version for extra ideas at Christmas Lasagna Dessert – To Simply Inspire. If you want another variation called Christmas Cookie Lasagna Dessert look at Christmas Cookie Lasagna Dessert – My Heavenly Recipes.

Christmas Cookie Lasagna

---

• Author: admin
• Total Time: 240 minutes
• Yield: 12-16 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A festive and easy dessert featuring layers of sugar cookies, cream cheese, pudding, and whipped topping, perfect for holiday gatherings.

---

Ingredients

Scale 1x2x3x

• 36–48 prepared Christmas sugar cookies, cooled and firm
• ¼ cup unsalted butter, melted (optional for crust)
• 8 oz (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 1 ½ cups (360ml) cold milk, divided
• 1 package (3.4 oz / 96g) instant vanilla pudding mix
• 1 cup (240ml) heavy cream or whipped topping
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract (optional)
• Peppermint extract (optional)
• Red or green food coloring (optional)
• Crushed candy canes (for garnish)
• Christmas sprinkles (for garnish)
• Mini chocolate chips or white chocolate shavings (for garnish)
• Maraschino cherries, drained and patted dry (for garnish)

---

Instructions

1. Ensure your prepared Christmas sugar cookies are completely cooled and firm. Crush 12 to 15 cookies for the base if desired.
2. If making a crushed base, combine the cookie crumbs with melted butter and press into a 9×13 inch baking dish. Chill for 15-20 minutes.
3. In a mixing bowl, beat softened cream cheese with granulated sugar until smooth. Gradually add ½ cup cold milk and vanilla extract. Optional: add food coloring.
4. Spread cream cheese mixture over the chilled crust. Return to refrigerator.
5. In another bowl, combine pudding mix with the remaining cold milk. Whisk for about 2 minutes until thickened. Add peppermint extract and food coloring if desired.
6. Spread pudding mixture over the cream cheese layer and chill for another 15-20 minutes.
7. Whip heavy cream with powdered sugar and vanilla until stiff peaks form, then spread over the pudding layer.
8. Arrange remaining Christmas cookies on top, pressing lightly to nestle in. Cover and refrigerate for at least 4 hours or overnight.
9. Before serving, decorate with crushed candy canes, sprinkles, mini chocolate chips, and maraschino cherries. Cut into squares and enjoy.

Notes

Best if made the night before to allow flavors to meld. Can be customized with different extracts or toppings.

• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Layering
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 320
• Sugar: 22g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: Christmas dessert, cookie lasagna, holiday recipe, festive dessert