This festive Christmas cookie lasagna came into my life during a particularly busy December when I needed something that looked celebratory but required very little hands on time. I first assembled a version of this layered treat for a neighbor cookie exchange and watched it disappear within an hour. The contrast between the crisp cookie crust and the silky cheesecake pudding layer feels luxuriously indulgent but is simple enough for any home baker to pull together. It is the kind of dessert that invites people to linger at the table and trade holiday stories while reaching for another square.

I remember making it late one evening while holiday music played softly in the background. The kitchen smelled faintly of cream and vanilla and there was a quiet satisfaction in pressing the cookie crumb base into the pan. The bright sprinkles on top brought out smiles from everyone, even the toughest critics in my family. This version uses store bought components to speed assembly but still delivers on texture and flavor. The layers set up beautifully after chilling and slice cleanly, making it ideal for potlucks and festive gatherings where you want something pretty without a lot of fuss.

Ingredients

• Vanilla sandwich cookies 48 cookies divided. I use vanilla sandwich cookies labeled as Golden Oreos when I can find them because the pale filling keeps the layers looking bright. If you want a thinner crust use more finely crushed crumbs.
• Unsalted butter 6 tablespoons melted. Real butter gives the crust a rich mouthfeel. Lightly salted butter can be used if you prefer a flavor contrast but reduce any added salt elsewhere.
• Cream cheese 8 ounces softened. Full fat provides the creamiest texture. Bring it to room temperature for at least 30 minutes to avoid lumps in the filling.
• Powdered sugar 1 cup sifted. This sweetens and smooths the cream cheese layer. Sifting prevents grainy spots in the mixture.
• Holiday sprinkles 2 tablespoons divided. Use sturdy jimmies or nonpareils that will hold color in the chilled dessert.
• Whipped topping 2 tubs of 8 ounces each thawed. One tub is folded into the cream cheese mixture and the second tub is used as the top layer for lightness and stability.
• Instant cheesecake pudding mix 3.4 ounces. This provides the tangy cheesecake flavor without baking. Be sure to use instant pudding not cook and serve.
• Cold milk 2 cups. Use whole milk for the fullest flavor and quickest thickening of the pudding.

Instructions

Prepare the Cookie CrumbsPlace 36 of the vanilla sandwich cookies into a food processor and pulse until they resemble fine crumbs. If you do not have a processor place the cookies in a sealed plastic bag and gently crush them with a rolling pin until the texture is uniform and fine. Reserving 12 whole cookies will be useful for optional garnish and texture contrast.Mix with ButterIn a medium bowl combine the cookie crumbs with the melted butter and stir until all crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9 by 13 inch baking dish using the bottom of a measuring cup to compact the base into a level crust. Place in the refrigerator to chill while you make the filling.Make the Cream Cheese LayerIn a large bowl beat the softened cream cheese until smooth. Add the powdered sugar and continue to beat until light and creamy. Gently fold in one tub of the thawed whipped topping until fully incorporated. Stir in 1 tablespoon of the holiday sprinkles to distribute little festive flecks throughout the filling. Spread this mixture evenly over the chilled cookie crust using an offset spatula for a smooth surface.Prepare the Pudding LayerIn a separate mixing bowl whisk together the instant cheesecake pudding mix and 2 cups of cold milk for 2 to 3 minutes until the mixture starts to thicken and no lumps remain. It should be pourable yet hold slightly to a spoon. Carefully spread the pudding over the cream cheese layer. Return the pan to the refrigerator for a few minutes to let the pudding firm slightly before adding the top layer.Finish with Whipped ToppingSpread the second tub of whipped topping over the pudding layer in an even layer. Smooth the top and sprinkle the remaining tablespoon of holiday sprinkles across the surface for a cheerful presentation. If you like add chopped mini candy canes or small cookie pieces to the top for extra flair.Chill and ServeCover the assembled pan and refrigerate for at least 4 hours or overnight to allow the layers to fully set. Use a sharp knife dipped in warm water to slice clean squares. Garnish each piece with a mini candy cane or extra sprinkles if desired and serve chilled.

Storage Tips

Store the covered pan in the refrigerator for up to three days for best texture. If you need to keep it longer wrap the pan tightly with plastic wrap and a layer of foil and freeze for up to one month. To thaw transfer to the refrigerator and allow it to come to temperature for several hours before serving. Avoid leaving the assembled dish at room temperature for longer than two hours to protect the whipped topping and cream cheese layers from softening and potential spoilage.

Ingredient Substitutions

If you need a gluten free version use gluten free vanilla sandwich cookies with a comparable volume and follow the same assembly. For a lighter version swap the full fat cream cheese for a reduced fat variety and use light whipped topping but note that texture will be slightly less rich. If you prefer a chocolate twist use chocolate sandwich cookies and consider swapping the instant cheesecake pudding for instant chocolate pudding for a layered contrast.

Serving Suggestions

Serve squares chilled on a simple white plate to let the sprinkles pop. Pair with hot beverages like coffee or mulled cider to balance the sweetness. For holiday presentation add a dusting of edible glitter or a small peppermint on the side. It also pairs nicely with a tart berry compote spooned on the side if you would like to cut through the richness with brightness.

Cultural Background

This no bake layered dessert is a modern American adaptation of chilled layered sweets that combine cookie bases with creamy fillings. It draws on the tradition of assembling chilled trifles in a pan rather than in individual glasses. The use of instant pudding and whipped topping became popular in late 20th century home baking for easy chilled desserts that require no oven time and can be assembled quickly for holidays and potlucks.

Seasonal Adaptations

Change the sprinkles and garnish to reflect seasonal colors. For winter use red and green jimmies and top with crushed peppermint for holiday flavor. For a spring celebratory table use pastel sprinkles and add a citrus infused pudding to bring brightness. You can also layer finely chopped seasonal fruit between layers for a fresher take though this will introduce extra liquid so use sparingly.

Meal Prep Tips

Assemble the crust and cream cheese layer a day ahead and keep covered in the refrigerator. Make the pudding layer and finish with the top tub of whipped topping on the day you plan to serve. This staging approach reduces last minute work and keeps the top layer looking pristine. Use an airtight container for any leftovers to minimize moisture loss and preserve texture.

This dessert is a holiday workhorse that combines convenience and charm and invites personalization. I encourage you to make it your own and enjoy the moments of sharing and laughter that come with every plate.