Description
A festive, colorful, no-bake dessert with layers of crushed cookies, cream cheese filling, pudding, and whipped topping, perfect for holiday gatherings.
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)
Instructions
- In a bowl, mix the crushed cookies with melted butter until combined and resembling wet sand.
- Press half of the mixture into the bottom of a trifle dish or 9×9-inch dish to form a crust. Chill in the refrigerator.
- In another bowl, beat softened cream cheese until smooth. Add powdered sugar and 2 tablespoons of milk, mixing until creamy.
- Fold in half of the whipped topping to create a fluffy cream cheese filling.
- Divide the cream cheese mixture into two separate bowls. Add red food coloring to one and green to the other, mixing until evenly colored.
- In a separate bowl, whisk together the pudding mix and 1 1/2 cups of cold milk until thickened (about 5 minutes).
- Layer the green cream cheese mixture over the chilled crust.
- Spread the pudding layer on top of the green layer.
- Add the red cream cheese mixture on top of the pudding layer.
- Sprinkle the remaining cookie crumbs over the red layer.
- Top with the remaining whipped topping and garnish with crushed candy canes or holiday sprinkles.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Use a glass trifle dish to showcase the colorful layers.
Can be made a day ahead; chilling enhances flavor and texture.
Swap vanilla pudding with white chocolate or cheesecake flavor for variety.
Use gluten-free sandwich cookies for a gluten-free version.
Crush cookies using a food processor or by hand in a zip-top bag with a rolling pin.
Homemade whipped cream can be used instead of store-bought topping.
Skip or use natural food coloring for a dye-free version.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg
