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White Chocolate Cheesecake Cookie Lasagna

white chocolate cheesecake cookie lasagna Dessert
White Chocolate Cheesecake Cookie Lasagna
  • Prep 40 min
  • Total 5 hr 40 min
  • Servings 24

This creamy cheesecake dessert lasagna is a potlucker's fantasy! Easy to prep ahead of time, and it travels like a dream! MORE+ LESS-

November 30, 2016


pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
package (8 oz) cream cheese, softened
cups milk
boxes (4-serving size each) white chocolate instant pudding and pie filling mix
cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
tablespoon Betty Crocker™ white candy sprinkles


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  • 1
    Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.
  • 2
    In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.
  • 3
    In ungreased 13x9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.

Expert Tips

  • To ensure success, make cream cheese pudding mixture exactly as directed -- slowly and gradually!
  • To quickly soften cream cheese, remove from wrapper and place on microwavable plate; microwave uncovered on High about 15 seconds or just until softened.

Nutrition Information

No nutrition information available for this recipe
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