Description
A layered dessert featuring Christmas cookies, creamy cheesecake filling, pudding, and whipped topping, all topped with festive sprinkles. A sweet and easy no-bake holiday treat!
Ingredients
Units
Scale
Cookie Layer:
- 30 golden Oreos (or shortbread cookies)
- 5 tablespoons unsalted butter, melted
Cheesecake Layer:
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (or 1 cup Cool Whip)
Pudding Layer:
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 teaspoon cinnamon (optional, for a warm holiday flavor)
Topping:
- 1 (8-ounce) tub Cool Whip (or homemade whipped cream)
- 1/2 cup crushed Christmas cookies (or extra Oreos)
- 1/4 cup holiday sprinkles
- 1/2 cup white chocolate chips (optional)
Instructions
Prepare the Cookie Crust:
- Crush the golden Oreos in a food processor until fine crumbs form.
- Mix the cookie crumbs with melted butter until well combined.
- Press the mixture into the bottom of a 9×9-inch baking dish. Refrigerate while preparing the filling.
Make the Cheesecake Layer:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture (or just mix in Cool Whip).
- Spread the cheesecake mixture evenly over the cookie crust.
Make the Pudding Layer:
- Whisk the vanilla pudding mix, milk, and cinnamon until thickened (about 2 minutes).
- Spread the pudding evenly over the cheesecake layer.
Add the Topping:
- Spread Cool Whip over the top. Sprinkle with crushed cookies, white chocolate chips, and holiday sprinkles.
- Refrigerate for at least 4 hours (or overnight) to set.
- Slice and serve chilled. Enjoy!
Notes
Swap golden Oreos for gingersnap cookies for extra holiday flavor!
Use chocolate pudding instead of vanilla for a different twist.
Make it extra festive by drizzling with melted white chocolate before serving.