Cookie Lasagna Dessert Recipe

If you’re looking for a dessert that hits all the right notes of creamy, crunchy, and just plain fun, this Cookie Lasagna is your new best friend. With layers of Cookies crumbs, whipped topping, cheesecake-flavored pudding, and a bit of sprinkle magic, it’s the kind of treat that brings out the kid in everyone. Perfect for parties, potlucks, or just a cozy night in, this no-bake dessert is ridiculously easy to put together and a guaranteed crowd-pleaser. Plus, no oven time means it’s low-stress, making it the ultimate sweet indulgence for any occasion!

I first tried this recipe when I wanted something quick but impressive for a last-minute gathering. The result? An instant hit! People went back for seconds, thirds even, and it quickly became a favorite. Trust me when I say this dessert’s layers are where the magic happens—each bite is a little explosion of texture and flavor.

this RECIPE

🍪 The origin story (or how I stumbled upon perfection)

Cookie lasagna might sound like a quirky concept, but think of it as a dessert version of lasagna where instead of pasta and sauce, you’re layering cookies, creamy cheesecake filling, and pudding. While there’s no deep-rooted history like traditional lasagna, this dessert reflects a fun trend of layered no-bake dishes that’s taken off in recent years. It plays on the idea of creating something elaborate without the fuss of baking, which is why it’s become a favorite for busy bakers—or anyone who loves a dessert with minimal effort and maximum payoff!

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

• Vanilla cookies: These form the base and a topping for our cookie lasagna. Their sweet vanilla flavor pairs perfectly with the creamy layers.
• Cream cheese: Softened and whipped into sweet, fluffy goodness, cream cheese gives this dessert its rich, cheesecake-like layer. If you need a lighter option, try reduced-fat cream cheese—it’s just as good!
• Whipped topping: This brings a light, airy texture to the dish. You’ll need two tubs of it for all those luscious layers. If you prefer, homemade whipped cream can be used, but keep in mind it might not hold up as long.
• Cheesecake instant pudding mix: A genius shortcut that adds tangy sweetness to the dessert. If cheesecake isn’t your thing, you could easily swap this out for vanilla or even chocolate pudding.
• Holiday sprinkles: Not just for decoration! These add a bit of crunch and color, making this dessert fun and festive. Swap out the sprinkles for seasonal colors to make this dessert fit any occasion.

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

• Food processor: To crush the cookies into fine crumbs, a food processor works wonders. But if you don’t have one, no worries—just put the cookies in a plastic bag and crush them with a rolling pin. A little extra effort, but it gets the job done!
• Electric mixer: You’ll need this to whip together the cream cheese and powdered sugar. A hand mixer works great, but if you’re feeling particularly retro, you could even do this by hand (though I wouldn’t recommend it unless you’re looking for an arm workout!).
• Whisk: For mixing the pudding. It’s important to whisk it well to avoid lumps, but nothing too fancy here—a basic whisk does the job just fine.
• 9×13 baking dish: This is where all the magic happens. A glass dish is perfect because it shows off those beautiful layers, but any large baking dish will work.

Step-by-step: making cookie lasagna like a pro

Step 1: Make the cookie crust

Start by crushing 36 vanilla cookies into fine crumbs using a food processor. If you don’t have one handy, a trusty zip-top bag and a rolling pin will do the trick (and, bonus, it’s a little stress relief!). Once crushed, transfer the crumbs into a large bowl and stir in the melted butter until everything is well mixed. Don’t forget to sprinkle in ½ tablespoon of those festive sprinkles—it adds a nice little surprise when you bite into the crust. Press this mixture evenly into the bottom of your baking dish, ensuring it’s firm and compact. This is the foundation of your dessert, so make sure there are no gaps!

Step 2: Cream cheese magic

In a large bowl, use an electric mixer to beat the softened cream cheese with the powdered sugar until it’s smooth and creamy. Once it’s all silky, fold in one container of whipped topping and ½ tablespoon of sprinkles. Carefully spread this layer over the cookie crust. Pro tip: Go slow when spreading to keep the layers distinct—you don’t want to drag crumbs from the bottom into your cream cheese layer!

Step 3: Pudding time

Next up is the pudding! In a medium bowl, whisk together the dry cheesecake pudding mix and the cold milk until it’s fully combined. Let it sit for about three minutes to thicken slightly—it should be smooth but still spreadable. Stir in another ½ tablespoon of sprinkles before spreading this pudding layer over the cream cheese mixture. Again, be gentle while spreading to keep the layers separate.

Step 4: Whipped topping finale

Now, take your second tub of whipped topping and spread it over the pudding layer. This gives the dessert its final, fluffy top layer. Once that’s done, crush the remaining 12 cookies and sprinkle them generously over the top. Add the final touch of sprinkles for extra color and crunch!

Step 5: Chill time

Cover your dish and let the cookie lasagna chill in the fridge for at least four hours. If you’re in a rush, you can pop it in the freezer for quicker results, but be sure to allow it to thaw slightly before slicing.

Variations: making it your own

One of the best things about this cookie lasagna recipe is how adaptable it is! I’ve tried a few fun twists, and they’ve all turned out great.

• Chocolate lovers’ dream: Swap out the vanilla Cookies for regular chocolate Cookies and use chocolate pudding mix instead of cheesecake. The result is rich, chocolaty layers that will make any chocoholic swoon!
• Fruit flair: Fold in some fresh fruit like sliced strawberries or raspberries into the cream cheese layer for a fruity twist. The tangy berries cut through the richness beautifully!
• Gluten-free option: If you’re avoiding gluten, you can easily use gluten-free cookies. There are some fantastic gluten-free vanilla sandwich cookies that work just as well.
• Holiday fun: Customize the sprinkles and pudding flavor for different holidays—think peppermint extract and crushed candy canes for winter celebrations.

Serving up smiles: presentation and sides

For the perfect presentation, slice your cookie lasagna into neat squares. I like to serve it on simple white plates to let the colorful layers pop. For an extra festive touch, you could even add a dollop of whipped cream on each slice and a little more sprinkle action on top. This dessert is already rich and indulgent, so you don’t need much else, but pairing it with a scoop of vanilla ice cream wouldn’t hurt!

beverage pairings

For a fun and refreshing pairing, I recommend serving this dessert with some classic beverages:

• Iced coffee: The bitterness of coffee balances the sweetness of the dessert perfectly.
• Milkshake: Go full dessert mode with a vanilla or caramel milkshake.
• Herbal tea: If you’re looking for something lighter, a cup of peppermint or chamomile tea complements the flavors well.
• Fruit-infused water: Something simple and refreshing like water with lemon or cucumber can also work to cleanse the palate between bites.

Storing and reheating (if there’s any left!)

Cookie lasagna stores beautifully! Cover the dish with plastic wrap or transfer slices into an airtight container. It’ll stay fresh in the fridge for up to 5 days. You can also freeze it for longer storage—just make sure to thaw it in the fridge before serving again. I’ve found freezing it makes the texture even more refreshing, especially on a warm day!

Adjusting the recipe for smaller or larger groups

This recipe is pretty flexible when it comes to scaling. For smaller gatherings, you can easily halve the ingredients and use an 8×8 pan instead of the larger 9×13. If you need to feed a crowd, doubling the recipe works, though I recommend using two separate baking dishes to keep the layers manageable.

Troubleshooting: common hiccups and how to avoid them

• Runny pudding layer: If your pudding doesn’t set, it could be that the milk was too warm. Make sure you use cold milk and give it a couple of minutes to firm up before layering.
• Crumbly base: If the cookie crust doesn’t hold together, try pressing it down more firmly or adding a touch more melted butter to help bind it.

Frequently asked questions

1. Can I make this dessert ahead of time?
Absolutely! In fact, making it a day ahead allows the layers to set even better.

2. Can I use homemade whipped cream?
Yes, homemade whipped cream works, but keep in mind it might not hold up as long as the store-bought version.

3. Can I freeze cookie lasagna?
Yes! It freezes well. Just thaw it in the fridge before serving.

4. What can I use instead of cheesecake pudding mix?
Vanilla or chocolate pudding makes great alternatives if you can’t find cheesecake-flavored pudding.

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