Name: Gingerbread Lasagna – Easy No-Bake Christmas Dessert
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 ½ cups firm ginger snaps cookies (or graham crackers), ground; 9 tablespoons unsalted butter, melted; ½ cup unsalted butter, softened; 1 cup powdered sugar; 8 oz. cream cheese, room temperature; 1 teaspoon vanilla; 1 ¼ cups Cool Whip; 2 x 3.4 oz. packages vanilla instant pudding; 2 ¾ cups milk; ¼ cup molasses; 1 ¼ teaspoons cinnamon (or more to taste); ¾ teaspoon ginger (or more to taste); ½ teaspoon nutmeg (or more to taste); ¼ teaspoon cloves (or more to taste); 2 ½ cups Cool Whip; 4 cups Cool Whip, divided; Red, white, and green sprinkles; Gingerbread decoration

Ingredients

Scale

Crust:

2 ½ cups firm ginger snaps cookies (or graham crackers), ground
9 tablespoons unsalted butter, melted

Cheesecake Layer:

½ cup unsalted butter, softened
1 cup powdered sugar
8 oz. cream cheese, room temperature
1 teaspoon vanilla
1 ¼ cups Cool Whip

Gingerbread Filling:

2 x 3.4 oz. packages vanilla instant pudding
2 ¾ cups milk
¼ cup molasses
1 ¼ teaspoons cinnamon (or more to taste)
¾ teaspoon ginger (or more to taste)
½ teaspoon nutmeg (or more to taste)
¼ teaspoon cloves (or more to taste)
2 ½ cups Cool Whip

Topping:

4 cups Cool Whip, divided
Red, white, and green sprinkles
Gingerbread decoration

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Instructions

To make the crust, grind the ginger snap cookies or graham crackers into fine crumbs. Stir in the melted butter with a fork until all the crumbs are evenly moistened. Press the mixture into the bottom of a 13 x 9-inch glass dish and place it in the fridge.
To make the cheesecake layer, mix the softened butter, vanilla, powdered sugar, and cream cheese until smooth. Fold in 1 ¼ cups Cool Whip and spread the mixture over the crust.
For the gingerbread layer, whisk the pudding mix with the spices. Add the milk and whisk to combine. Add the molasses and mix well. Finally, add 2 ½ cups Cool Whip and mix until everything is combined. Taste the mixture and add more spices if desired. Spread the mixture over the cheesecake layer.
Top with 2 cups Cool Whip.
Place in the fridge for 4–6 hours, or preferably overnight.
Before serving, garnish with swirls of the remaining Cool Whip, sprinkles, and gingerbread decorations.
Store in the fridge.

Notes

Use firm ginger snap cookies or graham crackers for the crust.
Adjust the cinnamon, ginger, nutmeg, and cloves to taste.
Chill for 4–6 hours or preferably overnight before serving so the layers can set.
Garnish with swirls of Cool Whip, red, white, and green sprinkles, and gingerbread decorations just before serving.
Store in the fridge.

Author: Emma
Prep Time: 30 minutes
Category: Dessert
Method: No-Bake
Cuisine: American