Description
This festive Christmas Cookie Lasagna is a no-bake layered dessert featuring gingerbread cookies, a creamy blend of cream cheese and whipped topping, and rich butterscotch pudding. Topped with crushed candy canes and mini chocolate chips, it’s an easy-to-make, crowd-pleasing holiday treat perfect for gatherings and celebrations.
Ingredients
Scale
Cookies
- 24 gingerbread cookies
- Additional gingerbread cookies for layering and garnish
Cream Cheese Mixture
- 1 ½ cups cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping (like Cool Whip)
- 1 teaspoon vanilla extract
Butterscotch Pudding Layer
- 1 cup butterscotch pudding mix (instant)
- 2 cups milk
Garnishes
- 1 teaspoon ground cinnamon
- ½ cup crushed candy canes
- ½ cup mini chocolate chips
Instructions
- Prepare dish: Begin by preparing a 9×13 inch dish for the layering of your cookie lasagna.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy.
- Add powdered sugar: Gradually add in the powdered sugar and continue to mix until well incorporated.
- Fold in whipped topping and vanilla: Fold in the whipped topping and vanilla extract into the cream cheese mixture until it is light and fluffy.
- Whisk pudding: In another bowl, combine the butterscotch pudding mix with the milk. Whisk until the mixture thickens.
- Combine mixtures: Once thickened, gently fold the pudding mixture into the cream cheese mixture until both mixtures are well combined.
- First cookie layer: To start the layering, place a single layer of gingerbread cookies at the bottom of the prepared dish, covering the whole surface.
- Spread half cream cheese mixture: Spread half of the cream cheese and pudding mixture over the cookies evenly.
- Add second cookie layer: Repeat the process by adding another layer of gingerbread cookies on top of the cream cheese mixture.
- Spread remaining cream cheese mixture: Add the remaining cream cheese and pudding mixture on top of the second layer of cookies, spreading evenly.
- Top cookie layer: For the final layer, add one last layer of gingerbread cookies, covering the whole surface.
- Sprinkle cinnamon: If desired, sprinkle ground cinnamon over the top layer for added flavor.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to blend and the lasagna to set.
- Garnish and serve: Before serving, garnish the top with crushed candy canes and mini chocolate chips for a festive look and additional crunch.
Notes
- This no-bake dessert requires chilling time to set properly; plan ahead for at least 4 hours refrigeration.
- For best results, use softened cream cheese to avoid lumps in the mixture.
- You can substitute the whipped topping with homemade whipped cream if preferred.
- Adjust garnish quantities according to preference for sweetness and crunch.
- Use a sturdy gingerbread cookie that will hold up well but still soften slightly while chilled.
