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Deliciously Light No-Bake Cookie Lasagna Recipe

No-Bake Cookie Lasagna made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter melted
  • 1 1/2 cups crushed chocolate sandwich cookies
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whipped topping
  • 1 box instant vanilla pudding 3.4 oz
  • 1 box instant chocolate pudding 3.4 oz
  • 3 cups cold milk
  • 1 1/2 cups additional whipped topping for garnish

Method
 

  1. Start by crushing the chocolate sandwich cookies into fine crumbs.
  2. Combine the crushed cookies with melted butter and press firmly into the bottom of a 9x13 inch pan.
  3. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  4. Fold in 1 1/2 cups of whipped topping gently into the cream cheese mixture.
  5. Spread the cream cheese layer evenly over the chilled cookie crust.
  6. Prepare the instant chocolate pudding by whisking it with 1 1/2 cups cold milk until thickened, about 2 minutes.
  7. Spread the chocolate pudding layer over the cream cheese layer in the pan.
  8. Prepare the instant vanilla pudding similarly with 1 1/2 cups cold milk and whisk until thickened.
  9. Once thickened, spread the vanilla pudding layer over the chocolate pudding layer evenly.
  10. Spread the remaining 1 1/2 cups of whipped topping on the top layer.
  11. Chill the completed cookie lasagna for at least 4 hours, or overnight if possible, before serving.

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