I built this Homemade Christmas Cookie Lasagna for a holiday party when I couldn’t decide between cookies, cheesecake, or pudding—and everyone went back for seconds before the ham was even carved. Imagine layers of buttery golden cookies, fluffy peppermint‑kissed cream cheese filling, and silky vanilla pudding, all buried under clouds of whipped topping and a blizzard of crushed candy canes and red‑and‑green candies.

It looks like you spent all day fussing in the kitchen, but it’s actually a relaxed, no‑bake dessert you can assemble in stages. I love that it sits quietly in the fridge while you handle everything else, then makes a big, festive entrance when it’s time for dessert.

For me, a good holiday dessert does three things: it’s easy, it travels well, and it feels just a little bit over the top. This Christmas Cookie Lasagna hits all three.

You get the crunch and buttery flavor of cookies, the tangy richness of cheesecake, and that nostalgic vanilla pudding layer all in one bite. The peppermint and crushed candy canes make every forkful taste like a Christmas movie night. Plus, it’s made in a simple casserole dish—no fancy molds or springform pans—so it’s perfect for potlucks, office parties, or a big family gathering.

Let’s talk about the building blocks of this dessert and why each one matters.

Golden sandwich cookies – These stand in for both the “crust” and the cookie layers, bringing buttery vanilla flavor and a little crunch that softens into a cake‑like texture as the lasagna chills.

Unsalted butter – Melted butter binds the crushed cookies together for that firm first layer and adds richness that tastes like a shortbread crust.

Cream cheese – Softened cream cheese gives the dessert its cheesecake vibe. It adds body and a slight tang that balances all the sweetness so the lasagna doesn’t taste one‑note.

Powdered sugar – This sweetens the cream cheese layer while keeping it smooth and velvety, with no grainy sugar crystals.

Vanilla extract – A splash of vanilla rounds out both the cheesecake and pudding layers, making everything taste like a classic bakery dessert.

Frozen whipped topping – Thawed whipped topping keeps the layers light and fluffy. It folds into the cream cheese for a stable, airy filling and also makes an easy, pipeable top layer.

Instant vanilla pudding mix – The secret to that silky middle layer. Instant pudding sets up quickly, slices cleanly, and tastes like old‑school holiday desserts.

Cold whole milk – Whisked with the pudding mix, milk creates a smooth, luscious custard that’s still sturdy enough to hold its own in the stack.

Peppermint extract – Just a little bit perfumes the pudding layer with cool, minty flavor. It’s totally optional, but I love how it makes the whole pan taste like peppermint bark in lasagna form.

Crushed candy canes – These add crunch, color, and extra peppermint zing. I fold some into the pudding and sprinkle more on top for that snowy, festive finish.

Red and green chocolate candies – Little pops of chocolate that echo the cookie theme and make the top look like a decorated Christmas cookie tray.

Holiday sprinkles – Not strictly necessary for flavor, but completely necessary for holiday cheer. They make every slice look like a party.

I start by crushing most of the golden sandwich cookies in a zip‑top bag or food processor until they’re fine crumbs with just a few bigger bits for texture. Then I stir in melted butter until the crumbs feel like damp sand.

Press this mixture firmly into the bottom of a 9×13‑inch dish. Don’t be shy—use the bottom of a measuring cup to really pack it down so the crust holds together when you slice.

Step 2 – Whip the Cheesecake Layer

In a mixing bowl, I beat softened cream cheese until it’s completely smooth, then blend in powdered sugar and vanilla. Once it’s silky, I fold in half of the thawed whipped topping.

This creates a light, creamy cheesecake layer that spreads easily over the cookie crust. Take your time and coax it gently to the edges so you don’t pull up the crumbs underneath.

Step 3 – Mix the Peppermint Pudding

Next comes the pudding. I whisk instant vanilla pudding mix with cold milk and a touch of peppermint extract until it thickens and ribbons off the whisk. At this point, I stir in a handful of crushed candy canes so the mint flavor runs through the whole layer.

Give the pudding a minute or two to finish setting, then carefully spread it over the cheesecake layer. A small offset spatula is your best friend here for smooth, even coverage.

Step 4 – Add the Fluffy Top Layer

With the pudding in place, I spread the remaining whipped topping across the surface, swirling it into soft peaks. If I’m feeling a little extra, I pipe rosettes or big clouds of whipped topping along the edges to mimic bakery‑style piping.

This layer is what gives the lasagna that dreamy, snow‑topped look when you decorate it.

Now for the fun part. I scatter more crushed candy canes, red and green chocolate candies, and a generous shower of holiday sprinkles over the whipped topping. A few roughly chopped cookies on top hint at the layers waiting underneath.

You can go as minimal or maximal as you like here. My rule of thumb: if it looks like something a kid would point at on the dessert table, you’ve nailed it.

Step 6 – Chill and Slice

Cover the dish with plastic wrap and let the lasagna chill in the fridge for at least 4 hours, or overnight if you can. The rest time lets the layers firm up and the cookies soften just enough.

When you’re ready to serve, use a sharp knife to cut generous squares, wiping the blade between cuts for photo‑worthy slices.

I like to serve this dessert straight from the fridge so the layers stay clean and cool. The texture is soft and creamy but still structured enough that slices stand tall on the plate.

If your kitchen is warm or the oven’s been working overtime, keep the pan in the refrigerator until people are ready for dessert. Leftovers can be covered and refrigerated for up to 3–4 days. The cookies will continue to soften, but the flavors meld beautifully and the peppermint becomes even more pronounced.

For longer storage, you can freeze individual slices on a baking sheet, then wrap them well and stash them in a container. Thaw overnight in the fridge before serving. The texture of the whipped topping holds up surprisingly well.

Hot Chocolate or Peppermint Mocha

A mug of rich hot chocolate or a peppermint mocha latte doubles down on the cozy vibes and pairs perfectly with the cool, creamy layers.

Fresh Coffee or Espresso

If your dessert table leans sweet, a strong cup of coffee or a shot of espresso is the perfect bitter balance to all that vanilla, cookie, and peppermint.

Christmas Breakfast Casserole

When I serve this as part of a big holiday brunch spread, I love pairing it with a savory main like my favorite Christmas breakfast casserole so everyone gets a little sweet and a little hearty on their plate.

Simple Cheese Board

A small cheese board with cheddar, brie, and some salty nuts gives guests something savory to nibble between bites of dessert and keeps the sugar rush in check.

Fresh Berries or Citrus Segments

A bowl of fresh raspberries, sliced oranges, or clementine segments adds brightness and acidity that cuts through the richness of the lasagna.

Sparkling Water or Holiday Punch

Bubbly drinks—whether it’s sparkling water with lime or a festive non‑alcoholic punch—help cleanse the palate so you can fully enjoy every bite.

Want More Holiday Dessert Ideas?

If this Homemade Christmas Cookie Lasagna disappears fast, you’ll probably love playing with a few more over‑the‑top treats from the blog:

Try my Cake Mix Chocolate Chip Santa Cookies for a soft, festive cookie that comes together in no time.
Whip up a chilled pan of No‑Bake Twinkie Pudding Cake when you want another fun, retro dessert lasagna situation.
For a classic, crowd‑pleasing pan dessert, Classic Cherry Delight brings that beloved cherry‑topped cream cheese filling on a buttery crust.
Chocolate lovers should not miss Chocolate Peanut Butter Poke Cake with its rich layers of cake, pudding, and fluffy topping.

Mix and match a couple of these with your Christmas Cookie Lasagna and you’ve got an instant holiday dessert buffet. fileciteturn0file0

Save This Pin For Later

📌 Save this Homemade Christmas Cookie Lasagna to your Christmas dessert board so you can find it quickly every holiday season.

When you make it, come back and tell me how you decorated yours. Did you go heavy on the crushed candy canes, swap in chocolate sandwich cookies, or sneak in extra red‑and‑green candies on top?

I love seeing how you make these recipes your own, and your questions always help other bakers get great results too.

For even more festive sweets and easy holiday dessert ideas, follow along on my ChefAlchemy Pinterest page where I share new recipes and step‑by‑step inspiration all season long.