Ingredients
Scale
- 1 (16 ounce) package chocolate sandwich cookies
- 1/2 cup milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3 cups milk
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces whipped topping, thawed
- 1/2 cup crushed peppermint candies
Instructions
- In a shallow dish, quickly dip each chocolate sandwich cookie in 1/2 cup milk. Arrange a single layer of cookies in the bottom of a 9×13 inch dish.
- In a medium bowl, whisk together the instant vanilla pudding mix and 3 cups milk until smooth. Let it stand for 5 minutes to thicken slightly.
- In a separate large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in the whipped topping.
- Spread half of the cream cheese mixture over the cookie layer. Top with half of the vanilla pudding.
- Arrange another layer of milk-dipped cookies over the pudding layer. Spread with the remaining cream cheese mixture and then the remaining vanilla pudding.
- Sprinkle the crushed peppermint candies over the top layer. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cookies to soften.
- Cut into squares and serve cold. Enjoy this easy Christmas cookie lasagna!
Notes
For best results, refrigerate the lasagna overnight. You can substitute the vanilla pudding with chocolate pudding or another flavor of your choice. Add chocolate shavings or other festive sprinkles for extra decoration. Store leftover lasagna in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg