Christmas Dessert Lasagna
A festive dessert featuring layers of crushed Oreos, creamy fillings, and vibrant toppings, perfect for holiday gatherings.
Ingredients
Crust
- 36 cookies 36 Oreo cookies, crushed
- ½ cup 1/2 cup unsalted butter, melted Ensure it's unsalted
Cream Cheese Layer
- 8 oz 8 oz cream cheese, softened
- ¼ cup 1/4 cup granulated sugar
- 2 tablespoons 2 tablespoons milk
- 1 teaspoon 1 teaspoon vanilla extract
- 1 ½ cups 1 1/2 cups whipped topping For folding into the cream cheese layer
Pudding Layers
- 1 box 1 box instant vanilla pudding (3.4 oz)
- 1 box 1 box instant chocolate pudding (3.4 oz)
- 3 cups 3 cups cold milk Used for puddings
Topping
- 1 ½ cups 1 1/2 cups additional whipped topping For the top layer
- to taste Christmas sprinkles
- to taste Mini M&Ms or holiday candies for garnishing
Instructions
Preparation
- Crush 36 Oreo cookies into fine crumbs using a food processor or a rolling pin in a zip-top bag.
- In a medium bowl, mix the crushed Oreos with 1/2 cup of melted unsalted butter until resembling wet sand.
- Press the Oreo mixture evenly into the bottom of a 9x13-inch pan. Chill in the refrigerator.
- In a large mixing bowl, beat together 8 oz of softened cream cheese, 1/4 cup granulated sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth.
- Gently fold in 1 1/2 cups of whipped topping into the cream cheese mixture.
- Spread the cream cheese layer evenly over the chilled Oreo crust.
- Prepare the instant vanilla and chocolate puddings according to package instructions using 1 1/2 cups of cold milk.
- Layer the chocolate pudding over the cream cheese layer, followed by the vanilla pudding on top.
- Spread 1 1/2 cups of whipped topping over the vanilla pudding layer.
- Sprinkle with Christmas sprinkles and Mini M&Ms or holiday candies. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Notes
Store in the refrigerator for up to 5 days. To freeze, portion and wrap tightly to avoid freezer burn.