Description
This Cookie Lasagna is a decadent no-bake dessert featuring layers of large soft-batch chocolate chip cookies, creamy sweetened cream cheese, and whipped topping. Garnished with cookie crumbles and mini chocolate chips, it’s perfect for parties or a delightful treat chilled to perfection.
Ingredients
Scale
Cookies
- 34–36 ounces package large soft-batch bakery-style chocolate chip cookies (approximately 3 inches in diameter)
Cream Cheese Mixture
- 8 ounces block cream cheese, softened to room temperature
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces whipped topping, thawed
Garnish
- 2–3 cookies chopped or crumbled (about ¾ cup cookie crumbles)
- 2 tablespoons mini chocolate chips
Instructions
- Prepare Cookie Crumbles: Chop or crumble 2-3 of the chocolate chip cookies into small pieces to yield about ¾ cup. Place them in a small bowl and set aside for garnish later.
- Layer Cookies: Place a single layer of large soft-batch chocolate chip cookies in the bottom of a 9×13 baking dish. Break cookies as needed to fit the shape and fill in any gaps.
- Make Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium-high speed with a handheld mixer for 1-2 minutes until the mixture is light, fluffy, and lump-free.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture until fully combined, being careful not to over mix.
- Spread First Cream Cheese Layer: Spread half of this cream cheese and whipped topping mixture evenly over the first cookie layer using an offset spatula for smooth coverage.
- Add Second Cookie Layer: Add another layer of chocolate chip cookies on top of the cream cheese layer, again breaking cookies to fill gaps.
- Spread Remaining Cream Cheese Mixture: Spread the remaining half of the cream cheese mixture evenly over the second cookie layer.
- Garnish: Sprinkle the reserved cookie crumbles and mini chocolate chips evenly over the top layer.
- Chill: Cover the entire dessert with plastic wrap and refrigerate for at least 4 hours or overnight to allow layers to set and flavors to meld.
- Serve: Slice into approximately 3×3 inch pieces and serve chilled for a creamy, indulgent layered cookie dessert.
Notes
- Use large soft-batch cookies for the best texture and layering ease.
- Do not over mix when folding in whipped topping to keep the mixture light and airy.
- Allow ample chilling time to ensure the dessert firms up and slices cleanly.
- You can substitute whipped topping with homemade whipped cream if preferred.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (approximately 3x3 inch)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.1g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 40mg
