Name: No-Bake Christmas Lasagna Trifle
Prep time: 25 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 package (14 oz) golden or vanilla sandwich cookies, crushed; 6 tablespoons unsalted butter, melted; 1 package (8 oz) cream cheese, softened; 1/2 cup powdered sugar; 2 tablespoons milk (dairy or non-dairy); 1 container (8 oz) whipped topping (such as Cool Whip), thawed; 1 box (3.4 oz) instant vanilla pudding mix; 1 1/2 cups cold milk (dairy or non-dairy) for pudding; Red food coloring; Green food coloring; Crushed candy canes or holiday sprinkles (for garnish)

A festive, colorful, and delightfully creamy dessert, this No-Bake Christmas Lasagna Trifle is my go-to treat when I want something easy, fun, and impressive for the holiday dessert table. With layers of crushed cookies, cream cheese filling, pudding, and whipped topping, all dressed up in red and green, this trifle is as delicious as it is eye-catching.

Why You’ll Love This Recipe

I love how simple this dessert is to assemble—no oven needed, and it still delivers that holiday wow factor. It’s the perfect make-ahead dessert, which means I can prepare it the day before a party and let it chill while I focus on everything else. The creamy layers are smooth and rich, with a playful crunch from the crushed cookies and a pepperminty finish from the candy cane topping. It’s a hit with kids and adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package (14 oz) golden or vanilla sandwich cookies, crushed

6 tablespoons unsalted butter, melted

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 container (8 oz) whipped topping (such as Cool Whip), thawed

2 tablespoons milk (dairy or non-dairy)

1 box (3.4 oz) instant vanilla pudding mix

1 1/2 cups cold milk (dairy or non-dairy) for pudding

Red food coloring

Green food coloring

Crushed candy canes or holiday sprinkles (for garnish)

Directions

I start by combining the crushed cookies with melted butter until the mix resembles wet sand. Then, I press half of it into the bottom of a trifle dish or a 9×9-inch dish to form a firm crust. I pop that in the fridge to chill.

In a separate bowl, I beat softened cream cheese until smooth, then mix in powdered sugar and a bit of milk until creamy.

I fold in half of the whipped topping, creating a fluffy, smooth filling. Then, I split this mixture into two bowls—adding red food coloring to one and green to the other, mixing until the colors are vibrant and even.

For the pudding layer, I whisk the pudding mix with cold milk until it thickens, which takes about 5 minutes.

Now comes the layering: I spread the green cream cheese mixture over the crust, then add the pudding layer, followed by the red cream cheese mixture.

I sprinkle the rest of the cookie crumbs on top and finish with a layer of whipped topping.

For the final festive touch, I sprinkle crushed candy canes or holiday sprinkles over the top.

I refrigerate it for at least 4 hours—or overnight—so the layers set beautifully before serving.

Servings and timing

Servings: 9

Prep Time: 25 minutes

Chill Time: 4 hours or overnight

Total Time: About 4.5 hours

Calories: Approximately 290 kcal per serving

Variations

I sometimes swap out the vanilla pudding for white chocolate or cheesecake pudding for a flavor twist. If I want a gluten-free version, I use gluten-free sandwich cookies. I’ve also added crushed peppermint candies into the layers for a minty crunch or switched up the colors to suit different holidays—think pink and red for Valentine’s Day or pastels for Easter.

Storage/Reheating

I keep this trifle covered in the refrigerator for up to 3 days. It actually gets better after the first day as the layers meld together. I never freeze it, since the creamy components can become watery after thawing. No reheating needed, of course—it’s served chilled and ready straight from the fridge.

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FAQs

What kind of dish should I use for this trifle?

I like using a glass trifle bowl to showcase the colorful layers, but a 9×9-inch baking dish works just as well. Any deep dish that holds the layers without spilling over is perfect.

Can I make this trifle in advance?

Yes, I always make this the night before. It needs several hours in the fridge to firm up, and the flavors actually improve as it chills.

Can I use homemade whipped cream instead of Cool Whip?

Definitely. I sometimes whip heavy cream with a bit of powdered sugar and vanilla to taste. Just make sure it’s stiff enough to hold its shape in the layers.

Can I make this without food coloring?

Of course. I’ve skipped the food coloring before and it still tastes amazing, though it loses the Christmas look. You could also try natural food dyes if preferred.

What’s the best way to crush the cookies?

I usually pulse them in a food processor, but when I’m in a hurry, I toss them in a zip-top bag and smash them with a rolling pin. Either way works fine—just don’t overdo it into dust unless you want a finer texture.

Conclusion

This No-Bake Christmas Lasagna Trifle is everything I love about holiday desserts—easy to make, rich and creamy, and full of festive spirit. It’s a guaranteed crowd-pleaser and looks stunning on any dessert table. Whether I’m making it for a family dinner or a holiday potluck, it never fails to impress.

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