Christmas Cookie Lasagna Recipe

Introduction

Christmas Cookie Lasagna is a festive, no-bake dessert combining layers of gingerbread cookies, creamy butterscotch pudding, and whipped cream. It’s perfect for holiday gatherings and offers a delightful blend of textures and seasonal flavors.

Ingredients

• 24 gingerbread cookies
• 1 ½ cups cream cheese, softened
• 1 cup powdered sugar
• 2 cups whipped topping (like Cool Whip)
• 1 teaspoon vanilla extract
• 1 cup butterscotch pudding mix (instant)
• 2 cups milk
• 1 teaspoon ground cinnamon
• ½ cup crushed candy canes (for garnish)
• ½ cup mini chocolate chips (for garnish)
• Additional gingerbread cookies (for layering and garnish)

Instructions

1. Step 1: Prepare a 9×13 inch dish for layering your cookie lasagna.
2. Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy.
3. Step 3: Gradually add powdered sugar and mix until fully incorporated.
4. Step 4: Fold in the whipped topping and vanilla extract until the mixture is light and fluffy.
5. Step 5: In a separate bowl, whisk the butterscotch pudding mix with milk until it thickens.
6. Step 6: Gently fold the thickened pudding into the cream cheese mixture until combined.
7. Step 7: Place a layer of gingerbread cookies evenly across the bottom of the prepared dish.
8. Step 8: Spread half of the cream cheese and pudding mixture over the cookie layer.
9. Step 9: Add a second layer of gingerbread cookies on top of the cream mixture.
10. Step 10: Spread the remaining cream cheese and pudding mixture over the second cookie layer.
11. Step 11: Top with a final layer of gingerbread cookies, covering the surface.
12. Step 12: Sprinkle ground cinnamon over the top layer, if desired.
13. Step 13: Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
14. Step 14: Before serving, garnish with crushed candy canes and mini chocolate chips for a festive crunch.

Tips & Variations

• Use fresh, crisp gingerbread cookies to prevent sogginess in your layers.
• For extra flavor, add a pinch of nutmeg or cloves to the cream cheese mixture.
• Substitute butterscotch pudding for vanilla or pumpkin spice pudding for different seasonal twists.
• Allowing the lasagna to chill overnight enhances the flavors and texture.

Storage

Store the cookie lasagna covered in the refrigerator for up to 3 days. Reheat is not recommended as the textures are best enjoyed chilled. Before serving, give a gentle stir if needed to refresh the layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s actually best made at least 4 hours ahead or overnight to let the layers set and the flavors meld together nicely.

What if I can’t find gingerbread cookies?

You can substitute with other sturdy cookies such as speculoos or molasses cookies, but gingerbread cookies provide the traditional holiday flavor that makes this dessert special.

Christmas Cookie Lasagna Recipe

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★★★★★

4.9 from 138 reviews

• Author: Julian
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A festive and indulgent no-bake Christmas Cookie Lasagna featuring layers of gingerbread cookies, creamy butterscotch pudding, and a sweet cream cheese mixture, garnished with crushed candy canes and mini chocolate chips. This dessert blends holiday flavors and textures into a delightful treat perfect for the holiday season.

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Ingredients

Scale 1x2x3x

Base Layer

• 24 gingerbread cookies

Cream Cheese Mixture

• 1 ½ cups cream cheese, softened
• 1 cup powdered sugar
• 2 cups whipped topping (like Cool Whip)
• 1 teaspoon vanilla extract

Pudding Layer

• 1 cup butterscotch pudding mix (instant)
• 2 cups milk

Garnish

• 1 teaspoon ground cinnamon
• ½ cup crushed candy canes
• ½ cup mini chocolate chips
• Additional gingerbread cookies (for layering and garnish as desired)

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Instructions

1. Prepare the Dish: Begin by preparing a 9×13 inch dish suitable for layering your cookie lasagna.
2. Make Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and mix well. Fold in the whipped topping and vanilla extract until the mixture is light and fluffy.
3. Prepare Pudding: In a separate bowl, whisk together the butterscotch pudding mix with the milk until thickened.
4. Combine Mixtures: Gently fold the thickened pudding mixture into the cream cheese mixture until fully combined.
5. Layer Cookies: Place a single layer of gingerbread cookies evenly at the bottom of the prepared dish to cover the surface.
6. First Cream Layer: Spread half of the cream cheese and pudding mixture evenly over the cookie layer.
7. Add Second Cookie Layer: Add another full layer of gingerbread cookies on top of the cream cheese layer.
8. Second Cream Layer: Spread the remaining cream cheese and pudding mixture evenly over the second cookie layer.
9. Top Cookie Layer: Add a final layer of gingerbread cookies covering the entire surface.
10. Add Flavor: Sprinkle ground cinnamon over the top layer for added festive flavor.
11. Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the dessert to set and flavors to meld.
12. Garnish and Serve: Before serving, garnish the top with crushed candy canes and mini chocolate chips for a festive appearance and extra texture.

Notes

• This dessert is best served chilled and can be made overnight for optimal flavor and texture.
• Use full-fat cream cheese for the best creamy consistency.
• You can substitute whipped topping with homemade whipped cream if desired.
• Adjust the amount of candy cane garnish according to sweetness preference.
• Store leftovers covered in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Christmas dessert, cookie lasagna, gingerbread cookies, no-bake dessert, holiday dessert, butterscotch pudding, festive dessert