Festive No-Bake Cookie Lush 🎄
A delightful, easy, and festive no-bake dessert with layers of vanilla cookie crust, creamy cheesecake filling, and instant cheesecake pudding, topped with more cookies and holiday sprinkles. Perfect for Christmas!
Equipment
- 9x13 inch Baking Dish
- Parchment Paper
- Food processor (optional)
- Zip-top bag
- Rolling Pin
- Large Bowl
- Medium Bowl
- Whisk
Ingredients
- 36 vanilla sandwich cookies crushed into fine crumbs, plus 12 more for topping
- 6 tablespoons unsalted butter melted
- 8 ounces light cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons festive holiday sprinkles divided
- 16 ounces light whipped topping two 8-ounce tubs, divided
- 3.4 ounces instant cheesecake pudding mix consider sugar-free for a healthier twist
- 2 cups cold skim or low-fat milk
Instructions
- For easy serving, line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides.
- Easily crush 36 vanilla cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- In a bowl, combine the cookie crumbs with the melted butter and ½ tablespoon of holiday sprinkles until well mixed.
- Press this mixture firmly and evenly into the bottom of your prepared baking dish to create a solid crust.
- In a separate large bowl, beat the softened light cream cheese and powdered sugar until smooth and creamy. Ensure the cream cheese is at room temperature for the best, lump-free results.
- Gently fold in one 8-ounce tub of light whipped topping until the mixture is well blended and airy.
- Fold in another ½ tablespoon of holiday sprinkles into the cream cheese mixture.
- Carefully spread this creamy mixture evenly over the cookie crust.
- In a medium bowl, whisk together the instant cheesecake pudding mix and cold skim milk until it thickens, about 2-3 minutes. Let it sit for a few moments to firm up slightly.
- Stir in the final ½ tablespoon of holiday sprinkles into the pudding for an extra pop of color.
- Gently spread the pudding mixture evenly over the cream cheese layer.
- Spread the remaining 8-ounce tub of light whipped topping over the pudding layer, creating a smooth top.
- Crush the remaining 12 vanilla cookies and sprinkle them generously over the top of the dessert.
- Scatter any remaining holiday sprinkles over the top for a beautiful festive finish.
- Place the baking dish in the refrigerator and chill for at least 4 hours to allow all the delicious layers to set perfectly. For extra firm slices, you can freeze it briefly.
- Once chilled, lift the dessert out using the parchment paper, slice into squares, and enjoy your delightful, easy, and festive Christmas treat!
Notes
This delightful no-bake dessert is perfect for the holidays, offering an easy and festive treat with layers of cookie crust, creamy cheesecake, and light pudding, all topped with sprinkles and crushed cookies. For a healthier twist, consider using sugar-free instant cheesecake pudding mix.
Nutrition Information (approx. per serving):
Calories: 240 kcal
Total Carbs: 35g
Net Carbs: 33g
Fats: 12g
Protein: 4g
Calories: 240 kcal
Total Carbs: 35g
Net Carbs: 33g
Fats: 12g
Protein: 4g
