This no-bake cookie lasagna is my go-to dessert when the calendar fills up with holiday parties, school events, and last-minute guests. I stumbled upon this layered treat years ago at a cookie exchange where someone brought a version with store-bought crumbs and instant pudding. I immediately started experimenting: more cream cheese, a sturdier crust, and double puddings to balance sweetness. The result is a dessert that looks elaborate but comes together quickly, and it has become the festive centerpiece everyone asks me to bring.

What makes this dish special is the contrast between textures and familiar flavors — a crisp chocolate cookie base, a tangy creamy layer, silky chocolate pudding, and gentle vanilla cushion, all capped with clouds of whipped topping. Each spoonful delivers crunchy, creamy, and smooth notes and the colorful sprinkles and mini candies make it feel celebratory. It’s an ideal make-ahead choice: assemble the night before, chill, and slice into neat squares that hold their layers beautifully.

Ingredients

• Crust — 36 Oreo sandwich cookies: Use regular Oreos (not double stuff) for the best balance of chocolate flavor and structure. Crush them finely in a food processor or sealed bag to make a compact base.
• Butter — 1/2 cup (1 stick) unsalted, melted: Melted butter binds the cookie crumbs into a pressable crust; use unsalted so you can control overall sweetness and salt level.
• Cream layer — 8 oz cream cheese: Full-fat cream cheese (softened at room temperature) gives the layer richness and a slight tang that cuts through sweetness.
• Sugar — 1/4 cup granulated: Adds light sweetness to the cream cheese without overpowering the puddings; superfine is easiest to blend.
• Milk — 2 tablespoons: Adds looseness to the cream cheese for easy spreading; use whole milk for best creaminess.
• Vanilla — 1 teaspoon pure extract: A small amount elevates the cream layer and complements the vanilla pudding.
• Whipped topping — 3 cups thawed total: I use store-bought whipped topping for stability; reserve 1 1/2 cups for the cream layer and 1 1/2 cups for finishing the top.
• Pudding mixes — 1 box chocolate instant (3.4 oz) and 1 box vanilla instant (3.4 oz): Use two separate bowls and whisk with 1 1/2 cups cold milk each for optimal set and texture.
• Milk for puddings — 3 cups cold total: Divide 1 1/2 cups per pudding mix; cold milk helps the instant pudding thicken correctly.
• Topping — sprinkles and mini M&Ms: Choose holiday-themed sprinkles and small candies for color and crunch; adjust to taste.

Instructions

Prepare the crust: Crush 36 Oreo sandwich cookies to fine crumbs using a food processor or a heavy rolling pin inside a sealed plastic bag. Combine crumbs with 1/2 cup melted unsalted butter until the mixture holds together when pressed. Firmly press the mixture into the bottom of a 9x13-inch pan using the bottom of a measuring cup for an even, compact base. Chill 10 to 15 minutes to set. Make the cream layer: Beat 8 ounces softened cream cheese with 1/4 cup granulated sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth and free of lumps. Folding in 1 1/2 cups thawed whipped topping lightens the texture and makes the layer easier to spread. Spread this layer evenly over the chilled crust; smooth with an offset spatula for a level surface. Prepare the puddings: In two separate bowls whisk each instant pudding mix with 1 1/2 cups cold milk. Vigorously whisk each for about 2 minutes, then let them sit 3 to 5 minutes until thickened but still spoonable. The chocolate pudding will be slightly denser; use a silicone spatula to check consistency. Layer the puddings: Spoon the chocolate pudding gently over the cream-cheese layer and smooth with a spatula without disturbing the layer beneath. Add the vanilla pudding layer next and level the surface. Work carefully and in small spoonfuls to maintain clean layers and prevent mixing at the edges. Top and chill: Spread the remaining 1 1/2 cups whipped topping evenly over the vanilla pudding. Decorate with Christmas sprinkles and mini M&Ms or other seasonal candies. Cover the pan and chill at least 4 hours or ideally overnight so the layers set for clean slicing.

Storage Tips

Keep the pan covered with plastic wrap or a tight-fitting lid to prevent absorption of fridge odors and preserve moisture. Refrigerated leftovers will keep for 3 to 4 days; note the crust will soften progressively as it absorbs moisture from the pudding layers. For longer storage, slice into individual portions, wrap each square tightly in plastic wrap, and freeze them in a zip-top bag for up to 3 months. Thaw overnight in the refrigerator; avoid microwaving frozen slices as the texture will become soggy.

Ingredient Substitutions

For a gluten-free version use certified gluten-free chocolate sandwich cookies for the crust. Replace cream cheese with a dairy-free cream cheese and use coconut-based whipped topping to make a dairy-free alternative, though the flavor and texture will be slightly different. For lower sugar, choose sugar-free instant pudding mixes and reduce the sugar in the cream layer, keeping in mind these swaps can affect set time and mouthfeel. Use homemade whipped cream instead of whipped topping for a fresher taste, but it may not hold up as well overnight.

Serving Suggestions

Serve chilled in neat squares garnished with additional candies or a dusting of cocoa for a refined touch. Plate with simple accompaniments like fresh berries or a small mint sprig to cut through sweetness. This tray works beautifully at potlucks, office parties, or holiday buffets — it’s easy to portion and appeals to a wide range of guests. For a grown-up version, add a drizzle of espresso-infused chocolate sauce to each square just before serving.

Seasonal Adaptations

Change the garnish to fit the season: red and green sprinkles with mini chocolate candies for Christmas, pastel candies and edible flowers for spring celebrations, or orange and black pearls for Halloween. Swap the vanilla pudding for peppermint-flavored instant pudding during winter for a festive twist. Add a layer of crushed candy canes between the pudding and whipped topping for a crunchy, minty surprise.

Meal Prep Tips

Assemble the crust and cream layer the day before serving to save time. Prepare puddings just before layering so they are freshly thickened and easier to spread. Transport the pan in a cooler with ice packs if serving off-site to keep the layers firm. If you need to slice clean squares, run a sharp knife under hot water, dry it, and then slice in a single motion — wipe the knife between cuts for the best presentation.

Success Stories

At a recent holiday brunch, I brought two pans — one classic and one peppermint — and neighbors returned offering to swap recipes. A friend whose children are notoriously picky commented that this was one dessert they all enjoyed, and another guest suggested using different cookie brands for a chocolate-buttercream twist. These small experiments over time have helped refine the proportions and the assembly method I use now.

Whether you’re making this for family gatherings, a class party, or a festive potluck, this layered, no-bake tray is forgiving, visually appealing, and reliably delicious. Give it a try and tweak the garnishes to make it your own — the core technique stays the same and the reactions make the effort worthwhile.