Description
No Bake Gingerbread Lasagna is a festive no-bake dessert layered with spiced pudding, fluffy whipped topping, and a gingersnap crust. This easy holiday treat is creamy, flavorful, and perfect for Christmas gatherings. Save this recipe and make your dessert table shine!
Ingredients
Crust:
2½ cups ginger snaps (or graham crackers), finely crushed
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 extract
1¼ cups Cool Whip
Gingerbread Filling:
2 (3.4 oz) vanilla instant pudding mixes
2¾ cups milk
¼ cup molasses
1¼ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
2½ cups Cool Whip
Topping:
4 cups Cool Whip, divided
Holiday sprinkles (red, white, green)
Gingerbread decorations (optional)
Instructions
- Crust Preparation: Start by grinding the ginger snaps or graham crackers into fine crumbs — using a food processor makes this step quick and easy. In a medium-sized bowl, mix the crumbs with melted butter until evenly moistened. Use a fork to ensure the mixture is well combined, then press it into the bottom of your dish. Place the crust in the fridge to set while you work on the next layers.
- Make the cheesecake layer: In a separate mixing bowl, beat the softened butter with powdered sugar until smooth. Add the cream cheese and vanilla extract, blending until the texture becomes smooth and creamy. Gently fold in 1¼ cups of Cool Whip until fully combined. Spread this cheesecake mixture evenly over the chilled crust.
- Prepare the gingerbread layer: In another bowl, whisk together the vanilla instant pudding mixes with the milk until the mixture begins to thicken. Then stir in the molasses. Add the ground cinnamon, ginger, nutmeg, and cloves. Taste the gingerbread filling and adjust the spice levels to suit your preference for warmth and depth. Finally, gently fold in 2½ cups of Cool Whip until smooth and silky.
- Assemble the layers: Spread the gingerbread–pudding mixture evenly over the cheesecake layer in the dish. Then top with 2 cups of Cool Whip as the base of the final topping.
- Chill: Cover the dish and refrigerate for at least 4–6 hours, though letting it rest overnight yields the best results — the flavors meld and the layers set into a sliceable, cohesive dessert.
- Finish and serve: Before serving, use the remaining Cool Whip to create swirls or a smooth topping. Decorate with red, white, and green sprinkles and optional gingerbread decorations to evoke a festive feel.
- Storage: Keep the dessert covered in the refrigerator. It maintains good texture and flavor for 3–4 days — though it rarely lasts that long!
Notes
Use a food processor for fine crumbs. Taste pudding mixture before final layer and adjust spices if needed. Store covered in fridge up to 4 days. Not recommended for freezing.
- Prep Time: 30 minutes + Time: 4–6 hours chilling
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of dish)
- Calories: 340 kcal
- Sugar: 24g
- Carbohydrates: 34g
- Protein: 4g