This Easy Christmas Cookie Lasagna started as a playful experiment the year my neighbor dropped off a tin of festive sugar cookies. I wanted something showy for a small holiday party but I had no oven time. The result was a layered, refrigerator dessert built like a miniature lasagna that looked holiday perfect and sliced cleanly. The contrasting textures of a crunchy cookie base, silky cream cheese layer, gentle pudding layer studded with cookie bits, and pillowy whipped topping made this dish an instant hit at our table.

I discovered how versatile this format can be the first time I served it. Guests loved that a single pan produced bright colors and familiar flavors without time under heat. It has become my go to when I need something that travels well, can be made a day ahead, and pleases both kids and adults. The flavors are simple and nostalgic, with vanilla and a hint of almond when you choose to add it. The texture is what keeps people coming back, from the crunchy cookie crust to the cool creamy layers that hold their shape when sliced.

Ingredients

• Cookie Crust: Use 24 Christmas sugar cookies or shortbread cookies. Look for sturdy cookies that will crush finely but still give a bit of bite. Store brand sugar cookies or a classic shortbread such as Walker are both excellent. The crumbs create a crunchy base that supports the layers.
• Unsalted butter: Six tablespoons melted. Unsalted butter lets you control seasoning and keeps the crust from tasting overly salty. Melt gently in a microwave safe bowl and cool slightly before mixing with crumbs.
• Cream cheese: Eight ounces softened. Full fat cream cheese gives the smoothest, most stable texture. Let it sit at room temperature for about 15 minutes for easy mixing.
• Granulated sugar: One half cup. This sweetens the cream cheese layer without making it overly sweet when combined with the pudding and whipped topping.
• Vanilla extract: One teaspoon, pure vanilla for the cleanest flavor.
• Heavy cream or whipped topping: One cup. If using real heavy cream, whip to soft peaks to fold into the cream cheese layer. Store bought whipped topping can be used for convenience and stability.
• Instant vanilla pudding mix: One package three point four ounces. Use instant pudding for quick set time and a silky texture.
• Cold milk: One and one half cups. Cold milk is key when whisking instant pudding to reach the correct thickness quickly.
• Almond extract: One half teaspoon optional. A little almond extract adds a festive note that pairs beautifully with sugar cookies. Use sparingly as it is potent.
• Crushed Christmas cookies for pudding: One half cup. Reserve some of the festive cookie shapes to crush and fold into the pudding for texture and visual interest.
• Whipped topping for the final layer: Two cups. Provides a light and creamy finish for decorating with sprinkles or mini chocolate chips.
• Toppings: Crushed cookies, sprinkles, or mini chocolate chips to decorate. Choose colors that match your holiday palette.

Instructions

Make the Cookie CrustPlace 24 Christmas sugar cookies in a food processor and pulse until they are fine crumbs. If you do not have a food processor, place cookies in a sealed plastic bag and crush with a rolling pin. Combine the crumbs with six tablespoons of melted unsalted butter until the mixture resembles wet sand. Press the crumbs firmly and evenly into the bottom of an eight by eight inch glass or ceramic dish. Use the bottom of a measuring cup to compact the crust for a cleaner bite. Chill the crust in the refrigerator while you prepare the layers.Prepare the Cream Cheese LayerBeat eight ounces of softened cream cheese with one half cup granulated sugar and one teaspoon vanilla extract until smooth and silky. Use an electric mixer on medium speed and scrape the bowl to ensure there are no lumps. Fold in one cup of whipped cream or whipped topping using a spatula gently so the mixture stays light. Spread the mixture evenly over the chilled cookie crust and smooth the top. Return to chill briefly while you make the pudding.Make the Pudding LayerIn a medium bowl whisk one package of instant vanilla pudding with one and one half cups of cold milk and one half teaspoon almond extract if using. Whisk for one to two minutes until the mix thickens and no streaks remain. Gently stir in one half cup of crushed Christmas cookies for bite and festive flecks. Spread the pudding mixture over the cream cheese layer, taking care not to mix the layers together. Smooth the top with an offset spatula for neat slices.Add the Whipped ToppingSpread two cups of whipped topping evenly over the pudding layer to create a luminous finish. Decorate with crushed cookies, sprinkles, or mini chocolate chips. Press a few cookie pieces into the top for texture and visual appeal. Chill the assembled pan at least four hours or overnight so the layers set and the slices hold their shape.Chill and ServeAfter chilling, use a sharp knife dipped in warm water to make clean slices. Serve chilled on small dessert plates and keep any leftovers refrigerated. This dessert will hold for two to three days in the refrigerator in an airtight container.

Storage Tips

Store covered in the refrigerator in an airtight container or wrapped with plastic wrap to prevent the top from absorbing other fridge odors. For travel, keep the pan in a cooler with ice packs to maintain chill. If you plan to freeze, wrap the assembled pan tightly first with plastic wrap then with aluminum foil. Thaw overnight in the refrigerator and refresh the top with a few extra sprinkles and cookie crumbs before serving. Look for glossy whipped topping and a firm pudding layer as quality indicators that the dish is ready to slice.

Ingredient Substitutions

Use gluten free sugar cookies or gluten free shortbread if you need a gluten free version. Swap the cream cheese and heavy cream for dairy free alternatives such as plant based cream cheese and coconut whipped topping for a dairy free option. If you prefer a less sweet profile, reduce the granulated sugar in the cream cheese layer to three tablespoons and choose a low sugar whipped topping. You can change the pudding flavor to chocolate or butterscotch for different holiday themes, keeping the same mixing ratio of one and one half cups cold milk to a three point four ounce package.

Serving Suggestions

Slice into nine to twelve squares depending on the size you prefer. Garnish with extra crushed cookies, fresh berries, or a drizzle of melted chocolate for an upscale presentation. Serve with coffee, hot chocolate, or a light dessert wine. For a buffet, place small dessert forks next to the pan so guests can serve themselves easily. This is a great finish to a heavy meal because it is cool and lightly sweet rather than overly rich.

Cultural Background

This layered chilled dessert borrows its structure from no bake bars and traditional refrigerator puddings that have been popular in American home cooking for decades. Variations of layered chilled desserts have been common at holiday gatherings because they allow cooks to prepare ahead. The festive use of seasonal cookies as a base ties it directly to holiday cookie exchanges and tins that are part of many winter traditions.

Seasonal Adaptations

In winter use gingerbread cookies and a pinch of ground cinnamon in the cream cheese layer for a spicy note. For spring celebrations swap in pastel sprinkles and lemon pudding. At Halloween use orange and black sprinkles and a small amount of cocoa mixed into the cookie crust. The format adapts easily to flavors and color schemes so you can tailor it for any holiday or special event.

Meal Prep Tips

Prep the crust and cream cheese layer a day before, then make the pudding layer the morning of serving and finish with whipped topping just before guests arrive. Store prepped components in airtight containers in the refrigerator. Use shallow pans for faster chilling when you are short on time. Label containers with the date and contents if you are freezing several pans at once to avoid confusion during holiday rush.

This dessert is joyful because it combines ease with festive presentation. Make it your own, and enjoy how something so simple can become a holiday favorite.