Cookie Lasagna Christmas (Print Version)
# Ingredients:
01 -
48 vanilla Oreo cookies, crushed.
02 -
6 tbsp butter, melted down.
03 -
8 oz cream cheese, softened at room temperature.
04 -
1 cup powdered sugar, packed.
05 -
2 tbsp sprinkles for decoration.
06 -
Two 8-oz tubs whipped topping.
07 -
1 package (3.4 oz) instant cheesecake-flavored pudding.
08 -
2 cups cold, fresh milk.
# Instructions:
01 -
Cover the bottom of a 9x13 pan with parchment paper.
02 -
Use a food processor to crush 36 Oreos into crumbs.
03 -
Pour melted butter into crumbs and mix thoroughly.
04 -
Drop 1/2 tablespoon of sprinkles into the crumb mixture.
05 -
Firmly press the crumb mixture into the bottom of the pan.
06 -
Whisk together softened cream cheese and powdered sugar until smooth and creamy.
07 -
Gently fold one tub of whipped topping into the cheese mixture.
08 -
Stir 1/2 tablespoon of sprinkles into the cream cheese layer.
09 -
Evenly spread the folded mixture onto the cookie crust.
10 -
Whisk instant pudding mix with cold milk until smooth.
11 -
Let the pudding sit undisturbed for about 3 minutes.
12 -
Fold in another 1/2 tablespoon of sprinkles into the pudding.
13 -
Spread the pudding mixture evenly over the cream cheese layer.
14 -
Spread the remaining whipped topping across the pudding.
15 -
Crush the last 12 Oreos into small crumbs.
16 -
Top with crushed cookies and the leftover sprinkles.
17 -
Cover and refrigerate for 4 hours or freeze to set fully.
# Notes:
01 -
Stays fresh in the fridge for up to 4 days or in the freezer for a month.
02 -
Let frozen dessert sit out for an hour to thaw before eating.
03 -
For clean slices, chill well before cutting.
04 -
It’s a great dessert to make ahead of time!