Introduction

Christmas Cookie Lasagna is a festive, no-bake dessert that layers gingerbread cookies with creamy butterscotch and cream cheese filling. It’s perfect for holiday gatherings, offering a delightful combination of spicy, sweet, and creamy flavors in every bite.

Christmas Cookie Lasagna Recipe - Recipe Image

Ingredients

24 gingerbread cookies
1 ½ cups cream cheese, softened
1 cup powdered sugar
2 cups whipped topping (like Cool Whip)
1 teaspoon vanilla extract
1 cup butterscotch pudding mix (instant)
2 cups milk
1 teaspoon ground cinnamon
½ cup crushed candy canes (for garnish)
½ cup mini chocolate chips (for garnish)
Additional gingerbread cookies (for layering and garnish)

Instructions

Step 1: Prepare a 9×13 inch dish for layering your cookie lasagna.
Step 2: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Step 3: Gradually add powdered sugar, mixing until well incorporated.
Step 4: Fold in whipped topping and vanilla extract until the mixture is light and fluffy.
Step 5: In another bowl, whisk together butterscotch pudding mix and milk until thickened.
Step 6: Gently fold the pudding into the cream cheese mixture until fully combined.
Step 7: Place a single layer of gingerbread cookies covering the bottom of the prepared dish.
Step 8: Spread half of the cream cheese and pudding mixture evenly over the cookies.
Step 9: Add a second layer of gingerbread cookies over the mixture.
Step 10: Spread the remaining cream cheese and pudding mixture evenly on top of the second cookie layer.
Step 11: Finish with a final layer of gingerbread cookies covering the surface.
Step 12: Sprinkle ground cinnamon over the top layer if desired.
Step 13: Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to let flavors meld and the dessert set.
Step 14: Before serving, garnish with crushed candy canes and mini chocolate chips for a festive touch and added crunch.

Tips & Variations

For a stronger cinnamon flavor, add a pinch of cinnamon to the cream cheese mixture before folding in the whipped topping.
Use crushed peppermint candies instead of candy canes for garnish if preferred.
Try layering in some chopped nuts for extra texture.
If you can’t find gingerbread cookies, molasses or spiced cookies work well as substitutes.

Storage

Store the lasagna covered in the refrigerator for up to 3 days. It’s best served chilled and can be sliced and served directly from the dish. If desired, let it sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert benefits from being made ahead. Refrigerate it for at least 4 hours or overnight to allow the layers to set and the flavors to develop.

Can I use homemade whipped cream instead of store-bought topping?

Absolutely! Freshly whipped cream will work well and add a light, fluffy texture. Just be sure to fold it in gently to maintain the airiness.

Christmas Cookie Lasagna Recipe

Print Recipe

★★★★★

4.5 from 134 reviews

A festive and delicious Christmas Cookie Lasagna combining layers of gingerbread cookies, creamy butterscotch pudding, and a smooth cream cheese whipped topping. This no-bake dessert is perfect for holiday gatherings, offering a delightful blend of seasonal flavors and textures with a hint of cinnamon and a crunchy candy cane garnish.

Author: zara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 7 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Base Layer

24 gingerbread cookies

Cream Cheese Mixture

1 ½ cups cream cheese, softened
1 cup powdered sugar
2 cups whipped topping (like Cool Whip)
1 teaspoon vanilla extract

Butterscotch Pudding Layer

1 cup butterscotch pudding mix (instant)
2 cups milk

Garnish

1 teaspoon ground cinnamon
½ cup crushed candy canes
½ cup mini chocolate chips
Additional gingerbread cookies (optional for layering and garnish)

Instructions

Prepare the Dish: Begin by preparing a 9×13 inch dish for layering your Christmas Cookie Lasagna, ensuring it’s clean and ready for assembly.
Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it is smooth and creamy, which forms the base for your creamy layers.
Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese and continue mixing until the mixture is well combined and smooth.
Fold in Whipped Topping and Vanilla: Gently fold the whipped topping and vanilla extract into the cream cheese mixture until the texture is light and fluffy, creating a rich creamy layer.
Prepare Pudding Mixture: In a separate bowl, whisk together the butterscotch pudding mix and milk until the mixture thickens, which usually takes a few minutes.
Combine Mixtures: Once the pudding has thickened, gently fold it into the cream cheese mixture until well combined, ensuring an even, luscious filling.
First Layer of Cookies: Arrange a single layer of gingerbread cookies evenly on the bottom of the prepared dish to form the base layer of the lasagna.
Add Cream Cheese Mixture: Spread half of the combined cream cheese and pudding mixture evenly over the cookie layer to create the first creamy layer.
Second Cookie Layer: Add another full layer of gingerbread cookies on top of the first creamy layer, covering the surface completely.
Add Remaining Cream Cheese Mixture: Spread the remaining cream cheese and pudding mixture evenly over the second layer of cookies for the next creamy layer.
Final Cookie Layer: Place a final layer of gingerbread cookies over the cream cheese mixture, covering the top evenly.
Add Cinnamon: Sprinkle ground cinnamon over the top cookie layer if desired, to add a warm, festive flavor.
Refrigerate: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to let the layers set and flavors meld together.
Garnish and Serve: Before serving, garnish the top with crushed candy canes and mini chocolate chips to add a festive look and extra crunch to your dessert.

Notes

This recipe is a no-bake dessert and requires significant refrigeration time for best results.
You can substitute the gingerbread cookies with other types like graham crackers, but it will change the flavor profile.
For a stronger butterscotch flavor, use homemade pudding instead of instant mix if preferred.
The crushed candy canes add a festive crunch but can be omitted for a less intense peppermint flavor.
Ensure the cream cheese is softened to room temperature to avoid lumps in the mixture.
For a dairy-free version, substitute the cream cheese and whipped topping with suitable alternatives and ensure the pudding mix is dairy-free.

Keywords: Christmas Cookie Lasagna, holiday dessert, gingerbread cookie dessert, no-bake dessert, festive pudding dessert, butterscotch pudding, cream cheese dessert