Ingredients
Scale
- 1 (16 ounce) package chocolate chip cookies
- 1 (16 ounce) package sugar cookies
- 1 (16 ounce) package gingerbread cookies
- 1 (8 ounce) container whipped topping
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- Christmas sprinkles, for garnish
Instructions
- In a large bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Gently fold in the whipped topping until well combined. This is your frosting layer.
- Line the bottom of a 9×13 inch baking dish with a layer of chocolate chip cookies. You may need to break some cookies to fit.
- Spread half of the frosting mixture evenly over the chocolate chip cookies.
- Top with a layer of sugar cookies, again breaking some to fit if necessary.
- Spread the remaining frosting mixture over the sugar cookies.
- Finish with a layer of gingerbread cookies. Gently press down on the layers to help them adhere.
- Cover the lasagna with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the cookies to soften.
- Before serving, garnish generously with Christmas sprinkles.
- Cut into squares and serve chilled. Enjoy your Christmas Cookie Lasagna!
Notes
For best results, refrigerate overnight. Store leftovers in the refrigerator for up to 3 days. You can substitute any type of cookies you like for a different flavor combination. Get creative with your frosting by adding chocolate shavings, crushed peppermint, or other festive toppings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg