Description
Gingerbread Lasagna is an easy, no-bake dessert perfect for Christmas or any occasion.
Ingredients
Scale
- Crust:
- 2 ยฝ cups firm ginger snaps cookies (or graham crackers)-ground
- 9 Tablespoons unsalted butter-melted
- Cheesecake Layer:
- ยฝ cup unsalted butter-softened
- 1 cup powdered sugar
- 8 oz. cream cheese-room temperature
- 1 teaspoon vanilla
- 1 ยผ cups Cool Whip
- Gingerbread Filling:
- 2 x 3.4 oz. packages vanilla instant pudding
- 2 ยพ cups milk
- ยผ cup molasses
- 1 ยผ teaspoons cinnamon (or more to taste)
- ยพ teaspoon ginger (or more to taste)
- ยฝ teaspoon nutmeg (or more to taste)
- ยผ teaspoon cloves (or more to taste)
- 2 ยฝ cups Cool Whip
- Topping:
- 4 cups Cool Whip-divided
- red, white, and green sprinkles
- gingerbread decoration
Instructions
- To make the crust, grind ginger snaps cookies or graham crackers into fine crumbs.
- Stir in melted butter with a fork until crumbs are evenly moistened.
- Press the mixture into the bottom of a 13 x 9-inch glass dish and refrigerate.
- For the cheesecake layer, mix softened butter, powdered sugar, cream cheese, and vanilla until smooth.
- Fold in Cool Whip and spread over the crust.
- For the gingerbread layer, whisk pudding mix with spices, then add milk and whisk to combine.
- Add molasses and mix well.
- Fold in Cool Whip until fully combined. Adjust spices to taste.
- Spread the mixture over the cheesecake layer.
- Top with 2 cups Cool Whip.
- Refrigerate for 4-6 hours or overnight.
- Before serving, garnish with swirls of Cool Whip, sprinkles, and gingerbread decorations.
- Store in the fridge.
Notes
- Adjust spices to your preference.
- For best results, refrigerate overnight.
- Use fresh Cool Whip for optimal texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg