Christmas Cookie Lasagna Delight (Printable Version)
# What You'll Need:
→ Crust
01 -
24 Christmas sugar cookies
02 -
85 grams unsalted butter, melted
→ Cheesecake Layer
03 -
225 grams cream cheese, softened
04 -
100 grams granulated sugar
05 -
1 teaspoon vanilla extract
06 -
240 milliliters heavy cream or whipped topping
→ Pudding Layer
07 -
96 grams instant vanilla pudding mix
08 -
360 milliliters cold milk
09 -
½ teaspoon almond extract (optional)
10 -
60 grams crushed Christmas cookies
→ Topping
11 -
480 milliliters whipped topping
12 -
Crushed Christmas cookies, sprinkles, or mini chocolate chips for decoration
# Step-by-Step Directions:
01 -
Crush the cookies into fine crumbs using a food processor or by hand. Combine with melted butter until evenly moistened. Press firmly into the base of an 20x20 centimeter dish. Refrigerate to set.
02 -
Beat cream cheese, sugar, and vanilla extract together until smooth. Fold in whipped cream or topping, then spread evenly over the chilled crust.
03 -
Whisk pudding mix, cold milk, and almond extract until thickened. Stir in crushed cookies and spread over the cheesecake layer.
04 -
Spread whipped topping evenly over the pudding layer. Garnish with crushed cookies, sprinkles, or mini chocolate chips as desired.
05 -
Refrigerate for a minimum of 4 hours or overnight to allow layers to set and flavors to meld.
# Helpful Notes:
01 -
Use red and green cookies for a festive appearance. Substitute pudding mix flavors for variety. Store leftovers refrigerated up to 3 days.