Cookie Lasagna Dessert Recipe

There’s something magical about layering cookies, creamy fillings, and a touch of sprinkles into one ridiculously fun and indulgent dessert. Cookie lasagna might sound like a strange combination at first, but trust me—once you try it, you’ll wonder why you haven’t been making this all along. With its mix of vanilla cookies, whipped cream, cheesecake-flavored pudding, and festive sprinkles, this dessert has a little something for everyone. It’s one of those no-bake treats that’s perfect for any holiday gathering, or whenever you’re craving something sweet but don’t feel like turning on the oven.

I remember the first time I made cookie lasagna for a family holiday party. I was in a rush, didn’t have the ingredients for my usual dessert, and needed something quick that still had a “wow” factor. As I pressed the cookie crumbs into the pan, I had no idea if it would turn out right, but the rave reviews from my family sealed its spot in my recipe rotation. That mix of crunchy cookie base, light creamy layers, and a cheesecake pudding surprise is pretty much everything you could want in a dessert. Plus, it’s always fun to see people’s reactions when you say, “Yeah, it’s called cookie lasagna!”

this RECIPE

Why cookie lasagna is your new holiday favorite

This dessert is like a delightful mashup of a cheesecake, a pudding parfait, and a classic cookie crumble. It’s easy to put together, requires no baking, and has a whimsical touch with the sprinkles that make it perfect for the holiday season. The layers come together in a way that’s creamy, crunchy, sweet, and slightly tangy, making each bite a flavor explosion. Plus, it’s easy to customize and adapt to your favorite holiday colors or themes.

My first taste of cookie lasagna

The first time I made cookie lasagna, I was skeptical. I mean, sure, I love Cookies, and I definitely love cheesecake, but I wasn’t sure how it would all work together. After one bite, though, I was sold. The balance of flavors is spot on—rich, but not too heavy. The vanilla Cookies create a firm base that holds up beautifully under all the creamy layers, and the cheesecake pudding layer adds just the right amount of tang to balance the sweetness. Now, I make this dessert almost every holiday season, and it’s always a hit!

A bit of background: where does cookie lasagna come from?

Cookie lasagna might not be steeped in culinary history, but it draws from the classic concept of layered desserts—think trifles, icebox cakes, and even tiramisu. The idea of layering cookies with creamy fillings has been around for a while, and it’s a genius way to create complex textures without a lot of work. Over the years, variations have popped up, using everything from chocolate chip cookies to graham crackers, but vanilla Cookies add a delicate flavor that’s perfect for a cheesecake-inspired twist. It’s the perfect fusion of no-bake treats and those childhood favorites that remind you of indulgent pudding cups.

Let’s talk ingredients: cookies, cream, and sprinkles!

The star of this cookie lasagna is the vanilla cookies. They form the crunchy base and the crumbly topping, sandwiching the creamy layers in between. You’ll want 48 of them, with 36 crushed for the crust and 12 sprinkled on top. If you’re out of vanilla Cookies, you can substitute golden sandwich cookies or even graham crackers in a pinch.

Cream cheese adds richness and tang to the dessert, creating a smooth layer that helps break up the sweetness. Make sure it’s softened before you mix it with powdered sugar—this will give you a silky texture that’s much easier to spread.

The whipped topping lightens everything up, giving the dish that airy, melt-in-your-mouth quality. If you’re more of a DIY-er, you can whip your own heavy cream, but store-bought whipped topping saves time and works just as well.

Cheesecake-flavored instant pudding adds an extra level of flavor, and you only need milk to whisk it into a thick, pudding-like consistency. If you can’t find cheesecake pudding mix, vanilla or white chocolate would make great alternatives.

And then, there are the holiday sprinkles—because what’s a festive dessert without a pop of color? You’ll mix some into each layer to add a bit of crunch and visual appeal. They’re optional, but I love the festive touch they bring.

Kitchen gear: what you need (and what you can totally skip)

To make cookie lasagna, you don’t need any fancy kitchen tools—just a few basics that you probably already have. A 9×13 baking dish is essential, though. You can use a glass or metal one, but I prefer glass because it lets you see those pretty layers when you slice into it. If you want to make slicing and serving easier, you can line the pan with parchment paper, but it’s not necessary.

A food processor is your best bet for quickly crushing the Cookies into fine crumbs, but if you don’t have one, no worries! You can use a plastic bag and a rolling pin to crush the cookies—just take out any holiday stress by pounding them into submission! You’ll also need an electric mixer for the cream cheese mixture, which will save your arm from a workout and ensure everything blends together smoothly.

Step-by-step: putting together your cookie lasagna

Alright, let’s get started! First up, crush your 36 vanilla cookies. If you’re using a food processor, pulse them until they’re fine crumbs, then transfer them to a bowl. Add the melted butter and stir until it’s all well combined, creating that deliciously buttery cookie base. Then, press this mixture evenly into your baking dish. Here’s a little tip: use the back of a spoon to smooth it out—less messy than using your hands!

Next, grab a large bowl and beat together the softened cream cheese and powdered sugar until it’s smooth and lump-free. This is where you’ll fold in one container of whipped topping, along with ½ tablespoon of sprinkles. This mixture should be light and fluffy, and when you spread it over the cookie layer, try to be gentle so the two layers don’t mix together too much.

For the pudding layer, whisk together your dry cheesecake pudding mix and cold milk. Let it sit for about 3 minutes until it starts to thicken, and stir in ½ tablespoon of sprinkles (because why not?). Spread that pudding goodness over the cream cheese layer.

The final touch is the remaining container of whipped topping. Spread it evenly over the pudding layer, then crush the last 12 Cookies and sprinkle them on top, along with any remaining sprinkles. Pop the dish into the fridge for at least four hours, or if you’re in a hurry, freeze it for a bit—it’ll firm up faster that way.

Variations on this festive treat

I’ve played around with this recipe quite a bit, and there are endless ways to customize it. Want to make it a chocolate lover’s dream? Swap out the vanilla Cookies for chocolate ones and use chocolate pudding instead of cheesecake pudding. I’ve even added a layer of melted chocolate between the cookie base and the cream cheese for an extra indulgent version.

For a gluten-free twist, use gluten-free sandwich cookies and make sure your pudding mix is gluten-free too. It turns out just as delicious! And if you’re looking to cut back on sugar, there are sugar-free pudding and whipped topping options available—just keep in mind that the flavor might be a bit different.

How to serve and impress your guests

Cookie lasagna deserves a bit of fanfare when it’s served. Slice it up and place each square on a small dessert plate for individual servings. You can add a dollop of extra whipped cream on top or even a drizzle of chocolate syrup if you’re feeling fancy. For a cute finishing touch, add a whole Cookies cookie or a sprinkle of extra holiday sprinkles on top of each slice.

drink pairings

Since this dessert is quite rich, I like to serve it with a refreshing beverage to balance things out. A tall glass of cold milk is always a classic pairing, but if you’re looking for something a bit more exciting, try a vanilla iced coffee or chai latte. The spices in chai are a perfect contrast to the sweetness of the cookie lasagna. For a cozy holiday vibe, a peppermint hot chocolate would also be a fantastic option!

Storing and reheating tips

If you’ve got leftovers (and that’s a big “if”), cookie lasagna stores beautifully in the fridge. Just cover the dish with plastic wrap or transfer slices to an airtight container. It will keep for about 3-4 days, but the cookie layers may soften over time. If you’d like to freeze it, that works too! Just slice it into portions, wrap each piece individually, and store them in a freezer-safe container. To serve, just let the slices thaw in the fridge for a few hours before digging in.

Scaling the recipe for more (or fewer) servings

Need to make cookie lasagna for a crowd? This recipe can easily be doubled—just use a larger dish, like a 12×16 pan. On the other hand, if you’re making it for a smaller group, you can cut the recipe in half and use an 8×8 dish. One thing I’ve noticed when scaling is that the crust-to-cream ratio stays pretty consistent, so you don’t have to adjust the layers much, just the quantities.

FAQ

1. Can I use homemade whipped cream instead of store-bought?
Absolutely! Just whip heavy cream with a little sugar until stiff peaks form and use that in place of whipped topping.

2. Can I make this dessert ahead of time?
Yes, it’s perfect for making in advance. Just keep it refrigerated until you’re ready to serve.

3. What if I can’t find cheesecake pudding mix?
Vanilla or white chocolate pudding mix works as a substitute.

4. How do I crush the Cookies without a food processor?
Place the cookies in a sealed plastic bag and crush them with a rolling pin.

5. Can I freeze cookie lasagna?
Yes, slice and freeze it in individual portions for easy serving later. Let the slices thaw in the fridge before enjoying.

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