Christmas Cookie Lasagna (Print Version)
# Ingredients:
01 -
48 vanilla Oreo cookies, crushed.
02 -
6 tablespoons melted butter.
03 -
8 ounces softened cream cheese.
04 -
1 cup icing sugar.
05 -
2 tablespoons festive sprinkles.
06 -
2 tubs (8 oz each) whipped topping, divided.
07 -
1 box (3.4 oz) cheesecake-flavored instant pudding mix.
08 -
2 cups cold milk for pudding.
# Instructions:
01 -
Line the baking dish with parchment for easy cleanup.
02 -
Blend 36 Oreos into crumbs using a food processor.
03 -
Combine the Oreo crumbs with the melted butter.
04 -
Stir 1/2 tablespoon sprinkles into the crumbs.
05 -
Firmly press the crumb mixture into the bottom of the pan.
06 -
Whip together the cream cheese and powdered sugar until fluffy.
07 -
Gently mix 1 tub of whipped topping into the cream cheese mixture.
08 -
Toss in 1/2 tablespoon of sprinkles to the mixture.
09 -
Smooth the cream cheese mix evenly over the crust.
10 -
Stir together pudding mix and milk until combined.
11 -
Allow the pudding to thicken for about 3 minutes.
12 -
Mix another 1/2 tablespoon sprinkles into the pudding.
13 -
Spread the pudding gently over the cream cheese layer.
14 -
Cover everything with the last tub of whipped topping.
15 -
Break up the leftover 12 Oreos into bits.
16 -
Scatter the crushed Oreos over the top and finish with sprinkles.
17 -
Refrigerate for at least 4 hours or freeze if desired.
# Notes:
01 -
Stays fresh in the fridge for 4 days or frozen for 1 month.
02 -
Defrost a frozen treat an hour before serving.
03 -
Cuts neatly when well chilled.
04 -
Awesome to prepare days in advance!