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Layered slice of christmas cookie lasagna with crushed candy canes on a floral gold-rim plate
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No-Bake Christmas Cookie Lasagna (Tested 4 Times)

A no-bake christmas cookie lasagna with layered Oreos, peppermint cream cheese, and pudding — an easy, make-ahead holiday dessert that slices clean after an overnight chill.
Prep Time30 minutes
Total Time8 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 385kcal

Ingredients

For the crust:

  • 36 Oreo cookies, crushed into fine crumbs
  • 1/2 cup (1 stick) unsalted butter, melted

For the peppermint cream cheese layer:

  • 16 oz (2 blocks) full-fat cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon peppermint extract
  • 1 (8 oz) tub Cool Whip, thawed

For the pudding layer:

  • 2 boxes (3.4 oz each) white chocolate instant pudding mix
  • 23/4 cup cold whole milk

For the topping:

  • 1 (8 oz) tub Cool Whip, thawed
  • 1/2 cup crushed candy canes
  • 1/2 cup holiday-colored M&Ms
  • Reserved Oreo crumbs, for garnish

Instructions

  • Crush the Oreo cookies into fine crumbs and mix with the melted butter until fully coated. Press firmly and evenly into the bottom of a 9x13-inch baking dish.
  • Beat the room-temperature cream cheese and powdered sugar until completely smooth, about 2 minutes. Add the peppermint extract and beat briefly to combine.
  • Fold in one tub of thawed Cool Whip by hand until no white streaks remain. Spread the mixture evenly over the chilled crust.
  • Whisk the instant pudding mix with the cold milk for about 2 minutes until thickened. Let sit for 5 minutes to fully set.
  • Pour and spread the thickened pudding evenly over the cream cheese layer. Cover with plastic wrap pressed directly onto the pudding surface.
  • Refrigerate for at least 4 hours, preferably overnight, until all layers are fully set.
  • Just before serving, spread the second tub of Cool Whip over the pudding layer. Top with crushed candy canes, M&Ms, and reserved Oreo crumbs.
  • Slice with a sharp knife dipped in warm water, wiping the blade clean between cuts, and serve cold.

Notes

  • Room-temperature cream cheese is critical — cold cream cheese leaves lumps that show through the pudding layer and won't slice cleanly.
  • Use slightly less milk than the pudding box recommends (2¾ cups instead of 3) for a thicker layer that won't seep into the cream cheese below.
  • This dessert needs a full overnight chill (8+ hours) for clean, photo-worthy slices — a 4-hour chill will taste fine but the layers will slump when cut.
  • Store covered in the refrigerator for up to 5 days, or freeze the assembled dessert (minus the top Cool Whip layer) for up to 2 months.