- For the cookie crust
- 3 cups Christmas cookies finely crushed (sugar cookies, shortbread, or speculoos)
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar optional, if cookies aren’t very sweet
- For the cheesecake layer
- 12 ounces cream cheese softened
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1 ½ cups cold heavy whipping cream
- For the pudding layer
- 1 3.9 oz box instant chocolate pudding mix
- 1 3.4 oz box instant white chocolate or vanilla pudding mix
- 3 cups cold whole milk
- ½ teaspoon peppermint extract
- ½ cup mini chocolate chips or finely chopped chocolate
- For the topping
- 2 cups cold heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup crushed candy canes or peppermint candies
- Assorted Christmas sprinkles
- Extra mini cookies for garnish optional
Prepare the panLightly grease a 9×13-inch baking dish or line it with a parchment sling for easy lifting and slicing.Make the cookie crustAdd the Christmas cookies to a food processor and pulse into fine crumbs, or place in a zip-top bag and crush with a rolling pin. Stir the crumbs with melted butter and sugar (if using) until the texture resembles damp sand and holds together when pressed. Press the mixture firmly into the bottom of the pan in an even layer, using the bottom of a measuring cup to compact it. Chill while you make the next layer.Whip the cream for the cheesecake layerIn a cold mixing bowl, beat 1 ½ cups heavy cream to stiff peaks. Set aside.Make the cheesecake fillingIn another bowl, beat the softened cream cheese until smooth and creamy, scraping the bowl as needed. Add powdered sugar and vanilla and beat until fluffy with no lumps. Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.Add the cheesecake layerSpread the cheesecake filling over the chilled cookie crust, smoothing it into an even layer. Return the pan to the fridge while preparing the pudding.Prepare the pudding layerIn a large bowl, whisk together both pudding mixes, cold milk, and peppermint extract for about 2 minutes until thickened and smooth. Fold in mini chocolate chips. Let the mixture sit for 2–3 minutes until it continues to thicken.Add the pudding layerCarefully spread the pudding mixture over the cheesecake layer, smoothing the top. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, to fully set the layers.Make the whipped toppingWhen ready to finish, beat 2 cups cold heavy cream, powdered sugar, and vanilla until medium–stiff peaks form.Top and decorateSpread the whipped cream over the chilled pudding layer. Sprinkle with crushed candy canes and Christmas sprinkles. Add mini cookies around the edges or in rows on top, if desired.Chill and serveChill for at least 30 more minutes for clean slices. Use a sharp knife to cut squares, wiping the blade between cuts. Serve cold and store leftovers covered in the refrigerator for up to 3 days.
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For a stronger peppermint flavor, increase peppermint extract in the pudding layer by ¼ teaspoon at a time, tasting as you go.baking-sense+1
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If using very soft cookies for the crust, reduce the butter by 1–2 tablespoons so the base does not become greasy.allrecipes
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For a firmer slice, freeze the lasagna for 30 minutes before serving; it will soften quickly at room temperature
