
Layers of crushed vanilla sandwich cookies, creamy cheesecake-flavored filling, and pillowy whipped topping finished with holiday sprinkles—an easy no-bake celebration centerpiece.

This festive Christmas cookie lasagna is my go-to holiday showstopper whenever I want something that feels indulgent but disappears in minutes. I first assembled this layered treat at a neighborhood cookie exchange when I realized I could turn pantry cookies into a dessert that looked like it took far more time and skill than it does. The contrast between the crunchy, buttery cookie crust and the silky cheesecake layer topped with light, airy whipped topping is what keeps guests coming back for more.
I discovered this combination on a busy December evening, juggling two casseroles and wrapping paper while trying to still have a dessert that felt special. Using a box of vanilla sandwich cookies, cream cheese, instant cheesecake pudding, and tubs of whipped topping made it possible to create something festive in under 30 minutes of hands-on work. The finished squares slice neatly, and the holiday sprinkles give every piece a cheerful, red-and-green sparkle that reads like celebration at first glance.
From the moment I brought this to my first holiday potluck, neighbors asked for the recipe. It’s become a small tradition: my niece insists on adding the final sprinkle layer, and we always hide an extra tub of whipped topping just in case. The simple technique and big payoff make it a repeat hit every season.
My favorite part of this dessert is how forgiving it is: a slightly softer crust or a looser pudding layer can be rescued by extra chilling. At every holiday table I’ve brought it to, someone asks for the “secret” shortcut—there isn’t one, just smart use of ready-made components and attention to chilling times. The sprinkle-sparkle at the top always draws oohs and ahhs before anyone tastes a bite.
Store the prepared squares in the refrigerator covered tightly with plastic wrap or an airtight lid; they keep best for 3–4 days. If you need to transport the dish, secure the top with plastic wrap then a tight lid or foil and keep it on ice for a short time to prevent the whipped topping from weeping. For longer storage, cut into portions and freeze in an airtight container layered with parchment between pieces—thaw in the refrigerator overnight and serve cold. Avoid leaving the dessert at room temperature for more than two hours, as the dairy components will soften and lose structure.
If you need to adapt this for dietary needs, substitute gluten-free sandwich cookies for the crust and gluten-free instant pudding to make a gluten-free version. For a dairy-free approach, use dairy-free cream cheese and a coconut-based whipped topping; be aware the flavor will be slightly different and less tangy without traditional cream cheese. You can swap vanilla sandwich cookies for chocolate or peppermint cookies for a festive twist—use the same quantity and expect a deeper flavor if using chocolate. If you prefer less sugar, reduce the powdered sugar by 1/4 cup and choose low-sugar whipped topping, understanding the texture will be slightly less sweet.
Serve squares chilled on a decorative platter with mini candy canes, fresh cranberries, or edible gold dust for holiday glam. Pair with a cup of strong coffee or a citrusy tea to cut through the sweetness. For holiday brunch, offer alongside fruit salad and sparkling water with a splash of cranberry; the bright acidity complements the creamy layers. If presenting at a buffet, pre-slice the dish and arrange pieces on a tray with a small serving spoon of crushed cookies for guests who want extra crunch.
Layered no-bake desserts like this cookie lasagna are modern takes on classic layered puddings and trifles. The idea of building textures—crisp base, creamy middle, soft top—mirrors traditional trifles from British cuisine, but this version is an American holiday adaptation using widely available packaged components. It reflects the contemporary holiday habit of combining convenience with presentation, producing nostalgic flavors (cheesecake, vanilla cookies) in an approachable format that suits large gatherings and potlucks.
Switch sprinkles and garnishes to match other holidays: pastel sprinkles and mini eggs for spring, orange and brown for Thanksgiving, or red-and-white peppermint and crushed candy canes for an extra wintry kick. In summer, add a layer of fresh berries on top of the pudding before the final whipped topping for brightness; just be mindful that fruit can add moisture, so serve sooner. You can also infuse the crust by adding 1/2 teaspoon ground cinnamon for warmth in colder months.
For efficient holiday prep, make the crust and cream cheese layer a day ahead and keep in the refrigerator covered; add the pudding and final topping the morning you plan to serve, then chill. If preparing multiple dishes, keep the cookie crumbs and melted butter in a sealed container until ready to press so crumbs stay dry. Use a shallow dish with a tight lid for transporting; chilled slices will travel better than room-temperature ones. Label the dish with ingredients if serving to a crowd with allergies.
Ultimately, this cookie lasagna is about bringing people together with minimal stress and maximum cheer. The bright sprinkles and creamy layers are an instant holiday mood lifter—make it your own, and don’t forget to ask someone to bring the coffee.
Let the cream cheese come to room temperature before beating to avoid lumps and achieve a silky filling.
Press the cookie crust firmly and chill briefly before layering to prevent crumbling when spreading the filling.
Avoid overmixing the whipped topping into the cream cheese to keep the filling light and fluffy.
Use an offset spatula and a hot-dry knife for the cleanest surface and slices.
This nourishing festive christmas cookie lasagna recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes—prepare the lasagna up to 24 hours ahead and keep covered in the refrigerator; it often tastes better after the flavors meld overnight.
For cleaner slices, chill overnight. Use a hot knife (run under hot water and dry) to slice smoothly through layers.
This Festive Christmas Cookie Lasagna recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place 36 vanilla sandwich cookies in a food processor and pulse until finely crushed, or place in a sealed plastic bag and crush with a rolling pin until uniform crumbs form.
Mix the cookie crumbs with 6 tablespoons melted butter until evenly coated and the mixture clumps when pressed.
Press the crumb mixture into the bottom of a 9x13-inch baking dish to form an even, compact crust and chill for 10 minutes.
Beat 8 ounces softened cream cheese with 1 cup powdered sugar until smooth; fold in one 8-ounce tub whipped topping and 1 tablespoon sprinkles, then spread over chilled crust.
Whisk the 3.4-ounce instant cheesecake pudding mix with 2 cups cold milk for 2–3 minutes until it thickens, then spread over the cream cheese layer and chill briefly.
Spread the second 8-ounce tub of whipped topping over the pudding, sprinkle remaining sprinkles, cover, and refrigerate at least 4 hours or overnight.
Slice into 12 squares and serve chilled; garnish each piece with a mini candy cane or extra sprinkles if desired.
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