I remember the very first time I made this Christmas Cookie Lasagna; it was a holiday miracle after a hectic day. I wanted something that felt special but didn’t eat up my whole evening. Combining cozy red velvet flavors with creamy layers quickly became our family’s festive favorite—an easy, impressive dessert that fills the table with joy and smiles.
Table of Contents
Showstopping Christmas Cookie Lasagna
If you’re looking for a showstopping holiday dessert that’s both impressive and approachable, you’re going to love this Christmas Cookie Lasagna. It’s the ultimate crowd-pleaser that combines layers of festive red velvet, creamy fillings, and holiday cheer. I’m excited to share two amazing versions with you: a classic baked Red Velvet and a simple, no-bake Oreo option to fit any schedule and taste.
Why You’ll Love This Dessert
- It’s perfect for holiday gatherings—serves a crowd with layers of flavor everyone will rave about.
- Efficient and manageable, even if your schedule is packed during the holidays.
- Combines comforting flavors like cream cheese, Cool Whip, and festive candy canes for a cozy feel.
- A guaranteed hit that’s both visually stunning and deliciously satisfying.
No-Bake vs. Baked: Quick Comparison
| Feature | No-Bake Oreo Version | Baked Red Velvet Version |
|---|---|---|
| Crust | Oreo cookie crumbs, no bake | Baked red velvet cake layer |
| Flavor Profile | Chocolate and cream | Rich red velvet with cream cheese layer |
| Difficulty | Very easy | Moderate |
| Total Time | About 30 minutes prep, chill | About 1 hour prep and baking + 4 hours chilling |
No-Bake Oreo vs. Baked Red Velvet
For this recipe, you’ll need a few special ingredients that make the layers truly stand out. Using gel food coloring helps achieve that vibrant, Grinch-green pudding without thinning the mixture like liquid colorings would. Full-fat cream cheese is essential here—it gives a firm, creamy filling that holds up well under the pudding. Candy canes add a festive crunch and peppermint twist that brings each bite to life. Exact quantities are detailed in the recipe below for ease.
How To Make Christmas Cookie Lasagna
I’ll guide you step-by-step through each layer to make sure your lasagna comes out perfect and festive every time. You’ve got this!
Ingredients
- 1 box red velvet cake mix
- 1/2 cup butter (melted)
- 1 egg
- 16 ounces cream cheese (softened)
- 1/2 cup confectioners sugar
- 1/4 cup crushed candy canes
- 2 3/4 cups milk (divided)
- 16 ounces Cool Whip
- 2 3.4 ounce packages vanilla instant pudding
- Green gel food coloring
- Christmas sprinkles and crushed candy canes for garnish
Step-by-Step Instructions
- Preheat your oven to 350 degrees and grease a 13×9 pan.
- In a large mixing bowl, mix the red velvet cake mix, melted butter, and egg until well combined.
- Spread the red velvet mixture evenly into the prepared pan.
- Bake for 15-18 minutes or until done. Let it cool completely after baking.
- While the cake cools, prepare the cream cheese layer: mix softened cream cheese and confectioners sugar until smooth.
- Add 1/4 cup milk to the cream cheese mixture and beat until smooth.
- Fold in one container of Cool Whip and the crushed candy canes.
- Spread this cream cheese layer evenly over the cooled red velvet cake layer. Place the pan in the refrigerator.
- In a large bowl, whisk the remaining milk and the vanilla instant pudding mixes together.
- Add green gel food coloring to reach the desired Christmas green color, like Grinch green.
- Pour the pudding layer over the cream cheese layer in the pan.
- Place the lasagna back in the refrigerator to chill and set for at least 4 hours. (INSERT PHOTO of covered pan in fridge)
- After the pudding is set, spread the remaining container of Cool Whip evenly on top. Garnish with Christmas sprinkles and crushed candy canes, then serve. (INSERT PHOTO of finished dish)
Christmas Cookie Lasagna: Clean Slices and Set Layers Tips
How to Get Perfectly Clean Slices
Freeze the dish for 30 to 60 minutes before slicing. Use a hot, clean knife dipped in warm water for smooth cuts without smudging the layers.
Why Are My Layers Blending Together?
Chilling each layer fully before adding the next is key. This stops them from mixing and keeps those distinct, colorful layers you want.
Fixing a Soft Pudding Layer
Use cold milk and instant pudding mix, and avoid over-mixing. This helps the pudding set firmly within the lasagna.
Make-Ahead, Store, and Festive Twist Ideas
Cover your Christmas Cookie Lasagna tightly with plastic wrap or an airtight lid. Store it in the refrigerator, where it will stay fresh for up to 3-4 days. This makes it perfect for preparing a day or two ahead of any holiday celebration.
- Swap the red velvet cake layer with a fudge brownie base for a rich twist.
- Try pistachio or white chocolate instant pudding for a new flavor profile.
- Add peppermint extract to the cream cheese layer to boost the holiday spirit.
- Mix crushed candy canes throughout for extra festive crunch and flavor.
Gluten-Free Christmas Lasagna Variation
Use a 1:1 gluten-free red velvet cake mix to keep all the festive flavors while accommodating gluten sensitivity. Alternatively, replace the cake base with crushed gluten-free sandwich cookies for a no-bake option.
Go beyond sprinkles for garnish—try:
- White chocolate curls
- Candied cranberries
- Mini gingerbread men
- Festive holiday M&Ms
Each adds charm and a pop of color, making your Christmas Cookie Lasagna table-ready and extra special.
Frequently Asked Questions
Christmas Cookie Lasagna
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Mix cake mix, melted butter, and egg until a soft dough forms; press evenly into the prepared pan.
- Bake 15–18 minutes until set; cool completely in the pan.
- Beat softened cream cheese with confectioners’ sugar until smooth, then blend in 1/4 cup milk.
- Fold in 8 oz Cool Whip and 1/4 cup crushed candy canes; spread over the cooled base and refrigerate.
- Whisk 2 1/2 cups cold milk with pudding mixes until thick, then tint with green gel coloring to desired shade.
- Pour pudding over the cream cheese layer; refrigerate at least 4 hours to set.
- Spread remaining 8 oz Cool Whip on top, garnish with sprinkles and crushed candy canes, slice, and serve.
Notes
– Line the pan with a parchment sling for easier removal and slicing.
– Make sure the red velvet base is fully cooled before adding the cream cheese layer to prevent melting.
– Use very cold milk for the instant pudding so it thickens properly; whole or 2% milk works best.
– Store covered in the refrigerator up to 3–4 days. Not recommended for freezing once assembled.
How far in advance can I make Christmas Cookie Lasagna?
It’s best made 1-2 days ahead to allow all layers to set perfectly.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but homemade whipped cream may be less stable. Use about 1 ¼ cups homemade for every 8 ounces of Cool Whip called for.
Is this Christmas Cookie Lasagna freezer-friendly?
Freezing is not recommended as the pudding and Cool Whip layers may separate and lose texture.
Can I make this in a trifle dish?
Yes! Just layer the ingredients in your trifle bowl following the recipe order for an elegant presentation.
| Best Christmas Cookie Recipes | Layered Pumpkin Dessert | Chocolate Peppermint Trifle |
|---|---|---|
| Classic cookies to bake and share | Creamy layers with fall spices | Quick, layered holiday favorite |
Explore these festive favorites on AishaRecipes for even more holiday inspiration.
Conclusion
Christmas Cookie Lasagna is an easy, delightful way to bring festive magic to your holiday table. Whether you try the classic baked Red Velvet or the simple no-bake Oreo version, you’re sure to impress your guests and enjoy a dessert that’s both comforting and cheerful. Which version are you most excited to try for your holiday party—the classic Red Velvet or the easy No-Bake Oreo? Let me know in the comments below!
