🎄 Christmas Cookie Lasagna 🍪
Ingredients
For the Crust Layer
2 cups crushed vanilla wafer cookies (about 40–45 cookies)
¼ cup unsalted butter, melted
1 tablespoon granulated sugar
For the Cream Cheese Filling
8 oz cream cheese, softened (dairy or vegan-friendly)
½ cup powdered sugar
1 tsp pure vanilla extract
1 cup heavy cream (or chilled coconut cream for dairy-free)
¼ cup mini chocolate chips (optional, for added texture)
For the Topping & Decoration
1 cup whipped topping (store-bought or homemade)
½ cup crushed candy canes or peppermint bark
½ cup red, green, and white M&M’s or holiday-colored chocolate candies
1–2 tablespoons crushed gingerbread cookies (optional, for extra spice)
Instructions
Prepare the crust: In a medium bowl, combine crushed vanilla wafers, melted butter, and sugar. Press firmly into the bottom of an 8x8-inch baking dish lined with parchment paper. Chill for 15 minutes to set.
Make the cream cheese layer: Using a stand mixer or hand mixer, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract; mix until fully incorporated. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until evenly blended. Stir in mini chocolate chips if using.
Assemble the lasagna: Spread the cream cheese mixture evenly over the chilled crust. Smooth the top with a spatula.
Add the final layers: Dollop whipped topping over the cream cheese layer and gently spread to cover. Sprinkle crushed candy canes, M&M’s, and optional gingerbread crumbs evenly across the top for a festive finish.
Chill before serving: Refrigerate for at least 2 hours—or overnight—for best texture and clean slicing.
Serve: Cut into squares and serve cold. Pair with hot cocoa or eggnog for maximum holiday vibes.
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