Can I Make Christmas Cookie Lush Without a Food Processor?

Absolutely. Place the cookies in a sturdy zip-top bag, seal it while removing excess air, and crush them with a rolling pin. Continue until the crumbs are small and relatively even. This method works for both the crust and the topping.

Why Is My Dessert Too Soft to Slice?

The most common reason is insufficient chilling time. The pudding needs time to thicken, and the layers need to firm up in the refrigerator. Make sure you use instant pudding, the correct milk quantity, and fully chilled whipped topping. Refrigerate for longer if necessary.

Can I Use Homemade Whipped Cream?

Yes, but the texture may differ from the original recipe. Whip cold heavy cream until it forms firm peaks, adding powdered sugar if desired. Fold it gently into the cream cheese mixture and use the remaining whipped cream as the topping. Keep in mind that homemade whipped cream may not hold its shape as long as commercial whipped topping.

Christmas Cookie Lush: Easy No-Bake Holiday Dessert

Name: Christmas Cookie Lush
Prep time: 30 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 48 vanilla Oreo cookies, divided (36 for the crust and 12 for the topping); 6 tablespoons butter, melted; 1 package (8 ounces) full-fat cream cheese, softened to room temperature; 1 cup powdered sugar; 2 tablespoons holiday sprinkles, divided; 2 tubs (8 ounces each) whipped topping; 1 box (3.4 ounces) instant cheesecake pudding mix; 2 cups cold whole milk

Description

This no-bake Christmas dessert has a vanilla cookie crust, a creamy cheesecake layer, and a cheesecake pudding layer. Whipped topping, crushed cookies, and festive sprinkles finish it off.

Ingredients

Scale

48 vanilla Oreo cookies, divided (36 for the crust and 12 for the topping)
6 tablespoons butter, melted
1 package (8 ounces) full-fat cream cheese, softened to room temperature
1 cup powdered sugar
2 tablespoons holiday sprinkles, divided
2 tubs (8 ounces each) whipped topping
1 box (3.4 ounces) instant cheesecake pudding mix
2 cups cold whole milk

Cook Mode Prevent your screen from going dark

Instructions

For easier removal, line a 9 × 13-inch baking dish with parchment paper if you like.
Crush 36 vanilla cookies into fine crumbs using a food processor, then transfer them to a large bowl.
Mix the melted butter into the crumbs until evenly combined. Stir in 1/2 tablespoon of the sprinkles.
Press the cookie mixture firmly into the bottom of the dish to make the crust.
Beat the softened cream cheese and powdered sugar in a large bowl until smooth. Fold in one 8-ounce tub of whipped topping, then gently mix in another 1/2 tablespoon of sprinkles.
Spread the cream cheese mixture evenly over the cookie crust.
Whisk the dry pudding mix with the cold milk in a medium bowl. Let it stand for about 3 minutes, until it starts to thicken, then stir in another 1/2 tablespoon of sprinkles.
Carefully spread the pudding over the cream cheese layer.
Spread the second 8-ounce tub of whipped topping over the pudding.
Crush the remaining 12 cookies and scatter them over the top. Finish with the remaining sprinkles.
Cover and refrigerate for at least 4 hours, or freeze until firm. Slice and serve chilled.

Notes

This is a no-bake dessert; the listed cook time is 0 minutes.
Chill for at least 4 hours before serving so the layers can set.
Keep leftovers covered in the refrigerator for up to 5 days.
You can freeze the dessert, covered, for up to 1 month. For neater slices, let it thaw for about 1 hour before cutting.
The source does not state a serving yield, so 12 servings is an estimate for a 9 × 13-inch dish.
Nutrition values are approximate estimates per serving and can vary with the brands used. The source does not provide official nutrition information.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake; chilling
Cuisine: American

Nutrition

Serving Size: 1 slice (1 of 12 servings; estimated)
Calories: Approximately 510 kcal (estimated)
Sugar: Approximately 43 g (estimated)
Sodium: Approximately 420 mg (estimated)
Fat: Approximately 29 g (estimated)
Saturated Fat: Approximately 15 g (estimated)
Unsaturated Fat: Approximately 13 g (estimated)
Trans Fat: Brand-dependent; not reliably available
Carbohydrates: Approximately 62 g (estimated)
Fiber: Approximately 1 g (estimated)
Protein: Approximately 4 g (estimated)
Cholesterol: Approximately 35 mg (estimated)