Description
A festive, no-bake dessert lasagna featuring a chocolate cookie crust, a creamy layer, vanilla pudding, and whipped topping, decorated with red and green sprinkles for the Christmas season.
Ingredients
- 25-30 Oreos, crushed (about 2 1/2 cups crumbs)
- 1/2 cup (1 stick) unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 (8 oz) container frozen whipped topping, thawed (like Cool Whip)
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold milk
- Red and green food coloring (optional)
- 1 (8 oz) container frozen whipped topping, thawed (for topping)
- Red and green sprinkles for decoration
Instructions
- For the Crust: In a medium bowl, combine crushed Oreos and melted butter. Press firmly into the bottom of a 9×13 inch baking dish. Refrigerate for 15-20 minutes.
- For the Cream Cheese Layer: In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in one 8 oz container of thawed whipped topping until fully combined. Spread this mixture evenly over the chilled Oreo crust. Refrigerate.
- For the Pudding Layer: In a separate bowl, whisk together instant vanilla pudding mixes and cold milk for 2-3 minutes until thickened. If desired, divide pudding into two bowls and color one red and one green with food coloring. Carefully spread the pudding over the cream cheese layer.
- For the Topping: Spread the remaining 8 oz container of thawed whipped topping over the pudding layer.
- Decorate with red and green sprinkles.
- Refrigerate for at least 4-6 hours, or preferably overnight, until thoroughly chilled and set.
- Cut into squares and serve cold.
Notes
- Using Oreo cookies provides a chocolate base. Ensure the butter is fully incorporated for a firm crust.
- The pudding layer can be layered visually with red and green by coloring two separate batches of pudding.
- This dessert must be thoroughly chilled (at least 4-6 hours) to set properly before slicing.