
A festive, crowd-pleasing layered dessert with an Oreo crust, cream-cheese layer, chocolate and vanilla pudding, and whipped topping — no oven required.

This no-bake cookie lasagna has been my holiday party secret for years. I first put it together on a rushed December afternoon when the oven was already in use and I needed a show-stopping dessert that traveled well. The results were better than I expected: a crisp cookie base, a silky cream-cheese middle, a dense chocolate layer and a light vanilla-cloud finish, all dressed with festive sprinkles. It quickly became the centerpiece at family gatherings and potlucks because it looks impressive without requiring pastry skills or baking time.
The texture contrast is what makes this dish special. The crushed sandwich cookie crust gives a crunchy, slightly chocolatey anchor. The cream layer gives tang and richness from the cream cheese, cut by fluffy whipped topping. The pudding layers are the heart of the dish — spoonable, dense and luscious — so each bite feels like a new discovery. I love how easy it is to adapt: use peppermint candies for a winter twist or citrus candies in spring. Because it sets in the refrigerator, it can be made the day before and still taste fresh the next day.
When I brought this to my sister's cookie exchange, it disappeared faster than any tray of sugar cookies. People kept asking what was in it, and when I said "instant pudding," they laughed at how something so simple could look and taste so indulgent. It really is a crowd-pleaser, and I love that family members of all ages enjoy it.

My favorite part is watching the delight when someone cuts the first slice and sees the clean layers. At holiday gatherings, adults often say they love the nostalgic flavors — chocolate sandwich cookies and instant pudding remind many people of childhood treats — while kids go straight for the candy-topped bites. The layered effect always draws compliments, and over the years I have learned a few tricks that make assembly foolproof and presentation polished.

Store the assembled pan covered with plastic wrap or an airtight lid in the refrigerator for up to four days. Use a rigid container or a shallow pan to avoid compressing the decor. If you plan to freeze, do so before adding delicate candy garnishes: cover tightly with plastic wrap and then a layer of foil to prevent freezer burn; freeze for up to two months. To serve from frozen, transfer to the refrigerator and thaw overnight, then add fresh sprinkles just before serving. Reheat is unnecessary — the dish is best cold.
If you need to avoid gluten, choose certified gluten-free sandwich cookies for the crust. For a lower-sugar version, try sugar-free instant pudding and reduced-sugar sandwich cookies; note that texture will change slightly. To replace dairy, use dairy-free cream cheese and coconut-based whipped topping, and choose plant-based milk for the pudding mixes; however, instant puddings vary in compatibility with non-dairy milk, so check package directions and expect a slightly different set time and mouthfeel.
Serve chilled in 2 by 3-inch bars for a neat party presentation. Garnish each slice with a small cluster of mini candies or a dusting of finely grated chocolate. For coffee service, pair with robust, low-acidity coffee to cut the sweetness, or offer a citrusy tea to refresh the palate. This dish also pairs well with fresh berries on the side to add brightness and contrast.
This layered no-bake dessert belongs to a family of American chilled layered sweets that gained popularity in mid-20th-century home kitchens with the advent of convenience items like instant pudding and frozen whipped toppings. Variations such as layered refrigerator desserts and trifle-like assemblages were staples of potlucks and holiday tables because they offered grand results with minimal effort, reflecting a culinary tradition of practical, crowd-pleasing sweets.
Change the garnish to match the season: crushed candy canes or red-and-white sprinkles for winter holidays, pastel candies for spring, or toasted coconut and tropical sprinkles in summer. Swap the vanilla pudding for lemon instant pudding and add grated lemon zest for a springtime lift. For autumn, fold a tablespoon of pumpkin puree and a pinch of pumpkin spice into the cream-cheese layer for an easy fall variant.
Prep the crust and cream layer up to 24 hours ahead; keep the puddings covered in the refrigerator and assemble the final layers on the day of serving for the freshest texture. Use a ruler or toothpicks as guides to score even serving portions before cutting. Label containers with the date if you store portions in the fridge, and use airtight containers to preserve texture when packing for lunches or picnics.
Making this dessert offers the simple joy of creating something that reads as elegant but tastes like a warm holiday memory. It’s a recipe that encourages improvisation — try new candies or swap cookie types — and still deliver consistent success. I hope you make it your own and enjoy the easy, layered delight of this no-bake creation.
Press the crust firmly and evenly using the bottom of a measuring cup to ensure a compact base that slices cleanly.
Warm a sharp knife under hot water and dry it before slicing to get neat, clean layers.
Allow puddings to sit 3 to 5 minutes to thicken but assemble while still spoonable; they firm further in the refrigerator.
Fold whipped topping gently into the cream cheese to retain a light texture; overmixing will deflate the mixture.
Chill the pan for at least 4 hours, but overnight chilling yields the best flavor and structure.
This nourishing no-bake cookie lasagna recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Assemble the pan, cover it well, and refrigerate for at least 4 hours or overnight. For best slices, chill overnight.
Freeze up to 2 months if wrapped tightly before adding candy garnish. Thaw overnight in the refrigerator.
Use gluten-free sandwich cookies for the crust and check pudding labels for gluten-free certification.
This No-Bake Cookie Lasagna recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Crush 36 sandwich cookies to fine crumbs in a food processor or sealed bag. Mix crumbs with 1/2 cup melted unsalted butter until combined. Press firmly into the bottom of a 9x13-inch pan and chill 10 to 15 minutes.
Beat 8 ounces softened cream cheese with 1/4 cup sugar, 2 tablespoons milk, and 1 teaspoon vanilla until smooth. Fold in 1 1/2 cups thawed whipped topping and spread evenly over the chilled crust.
Whisk each instant pudding mix with 1 1/2 cups cold milk in separate bowls. Let stand 3 to 5 minutes until thickened but still spoonable.
Spoon the chocolate pudding over the cream-cheese layer, smooth gently, then add the vanilla pudding and level the surface.
Spread the remaining 1 1/2 cups whipped topping on the vanilla layer, decorate with sprinkles and mini candies, then cover and chill at least 4 hours or overnight.
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This recipe looks amazing! Can't wait to try it.
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