No-Bake Christmas Coconut Lasagna
No-Bake Christmas Coconut Lasagna
Ingredients
For the Cookie Crust
- 2 cups vanilla wafer cookies, crushed
- 1/2 cup butter, melted
For the Cream Cheese Layers
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 8 ounces Cool Whip, thawed
For the Vanilla Pudding Layers
- 2 cups milk
- 3.4 ounces instant vanilla pudding mix, (1 small box)
- 8 ounces Cool Whip, thawed
For Layering and Topping
- 1 cup vanilla wafer cookies, crushed
- 2 cups shredded coconut, divided
- 1/4 cup red and green Christmas sprinkles, as needed
Instructions
- 1
Prepare the cookie crust: In a medium bowl, combine the 2 cups of crushed vanilla wafer cookies with the 1/2 cup of melted butter. Mix until well combined. Press this mixture firmly into the bottom of a 9x13 inch rectangular baking dish to form an even layer.
⏱️ 5 min
- 2
Prepare the first cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, and 1/4 cup milk with an electric mixer until smooth and creamy. Gently fold in the 8 ounces of thawed Cool Whip until just combined. Spread half of this cream cheese mixture evenly over the cookie crust.
⏱️ 7 min
- 3
Add the first crushed cookie layer: Sprinkle 1/2 cup of the remaining crushed vanilla wafer cookies evenly over the cream cheese layer.
⏱️ 1 min
- 4
Prepare the vanilla pudding layer: In a separate large bowl, whisk together the 2 cups of milk and the instant vanilla pudding mix until the mixture thickens, about 2 minutes. Gently fold in the remaining 8 ounces of thawed Cool Whip until just combined. Spread half of this pudding mixture over the crushed cookie layer.
⏱️ 5 min
- 5
Add the first coconut layer: Sprinkle 1/2 cup of the shredded coconut evenly over the vanilla pudding layer.
⏱️ 1 min
- 6
Add the second crushed cookie layer: Sprinkle the remaining 1/2 cup of crushed vanilla wafer cookies over the coconut layer.
⏱️ 1 min
- 7
Add the second cream cheese layer: Carefully spread the remaining cream cheese mixture evenly over the second cookie layer.
⏱️ 3 min
- 8
Add the second coconut layer: Sprinkle 1/2 cup of the shredded coconut evenly over the second cream cheese layer.
⏱️ 1 min
- 9
Add the second vanilla pudding layer: Spread the remaining vanilla pudding mixture as the final white layer on top.
⏱️ 3 min
- 10
Garnish and chill: Generously garnish the top layer with the remaining 1 cup of shredded coconut and the red and green Christmas sprinkles. Cover the entire dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Christmas Coconut Lasagna
Ingredients
For the Cookie Crust
- 2 cups vanilla wafer cookies, crushed
- 1/2 cup butter, melted
For the Cream Cheese Layers
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- 8 ounces Cool Whip, thawed
For the Vanilla Pudding Layers
- 2 cups milk
- 3.4 ounces instant vanilla pudding mix, (1 small box)
- 8 ounces Cool Whip, thawed
For Layering and Topping
- 1 cup vanilla wafer cookies, crushed
- 2 cups shredded coconut, divided
- 1/4 cup red and green Christmas sprinkles, as needed
Instructions
- 1
Prepare the cookie crust: In a medium bowl, combine the 2 cups of crushed vanilla wafer cookies with the 1/2 cup of melted butter. Mix until well combined. Press this mixture firmly into the bottom of a 9x13 inch rectangular baking dish to form an even layer.
⏱️ 5 min - 2
Prepare the first cream cheese layer: In a large bowl, beat the softened cream cheese, powdered sugar, and 1/4 cup milk with an electric mixer until smooth and creamy. Gently fold in the 8 ounces of thawed Cool Whip until just combined. Spread half of this cream cheese mixture evenly over the cookie crust.
⏱️ 7 min - 3
Add the first crushed cookie layer: Sprinkle 1/2 cup of the remaining crushed vanilla wafer cookies evenly over the cream cheese layer.
⏱️ 1 min - 4
Prepare the vanilla pudding layer: In a separate large bowl, whisk together the 2 cups of milk and the instant vanilla pudding mix until the mixture thickens, about 2 minutes. Gently fold in the remaining 8 ounces of thawed Cool Whip until just combined. Spread half of this pudding mixture over the crushed cookie layer.
⏱️ 5 min - 5
Add the first coconut layer: Sprinkle 1/2 cup of the shredded coconut evenly over the vanilla pudding layer.
⏱️ 1 min - 6
Add the second crushed cookie layer: Sprinkle the remaining 1/2 cup of crushed vanilla wafer cookies over the coconut layer.
⏱️ 1 min - 7
Add the second cream cheese layer: Carefully spread the remaining cream cheese mixture evenly over the second cookie layer.
⏱️ 3 min - 8
Add the second coconut layer: Sprinkle 1/2 cup of the shredded coconut evenly over the second cream cheese layer.
⏱️ 1 min - 9
Add the second vanilla pudding layer: Spread the remaining vanilla pudding mixture as the final white layer on top.
⏱️ 3 min - 10
Garnish and chill: Generously garnish the top layer with the remaining 1 cup of shredded coconut and the red and green Christmas sprinkles. Cover the entire dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set completely.
⏱️ 3 min