Ingredients:
Crust Layer:
36 Oreo cookies (crushed into fine crumbs)
1/2 cup unsalted butter, melted
Cream Cheese Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups whipped topping (such as Cool Whip)
Pudding Layer:
1 (3.4 oz) box instant vanilla pudding mix
1 (3.4 oz) box instant chocolate pudding mix
3 cups cold milk
Topping:
1 1/2 cups whipped topping
Christmas sprinkles
Mini M&M’s or red and green candies for garnish
Instructions:
Make the crust: In a medium bowl, mix the crushed Oreo cookies with the melted butter until the crumbs are fully moistened. Press the mixture into the bottom of a 9×13-inch pan to create an even crust. Place the pan in the fridge to chill while you prepare the layers.
Cream cheese layer: In a large mixing bowl, beat the softened cream cheese, granulated sugar, milk, and vanilla extract until smooth. Gently fold in the whipped topping until fully incorporated. Spread this mixture evenly over the chilled Oreo crust.
Pudding layer: In two separate bowls, prepare the instant vanilla and chocolate pudding mixes according to the package directions, using 1 1/2 cups of cold milk for each. Let the pudding set for a few minutes. Once set, layer the chocolate pudding over the cream cheese layer, followed by the vanilla pudding.
Top with whipped topping: Gently spread the remaining 1 1/2 cups of whipped topping over the pudding layer.
Decorate: Sprinkle the top with festive Christmas sprinkles and mini M&Ms or red and green candies for a holiday touch.
Chill and serve: Cover the lasagna and refrigerate for at least 4 hours, or overnight, to allow the layers to set. Slice and serve chilled.
Christmas Cookie Lasagna
