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White Chocolate Cheesecake Cookie Lasagna
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Prep Time:
40 minutes
Total Time:
5 hours 40 minutes
Indulgent creamy cheesecake lasagna - perfect for potlucks! Prep in advance, easy to transport.
Ingredients:
  • Butter and egg called for on cookie mix pouch for drop cookies
  • 1 package (8 oz) cream cheese, softened
  • 4 cups milk
  • 2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
  • 2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
  • 1 tablespoon Betty Crocker™ white candy sprinkles
Instructions:
  • Preheat oven to 375°F and follow the instructions on the cookie pouch to make and bake the drop cookies. Allow the cookies to cool completely, around 30 minutes. In a food processor, pulse half of the cookies until coarse crumbs form, then transfer to a medium bowl. Repeat this process with the remaining cookies and add them to the same bowl. Set aside.
  • In a large bowl, use an electric mixer to thoroughly blend cream cheese until smooth. Reduce speed and carefully pour in 1 cup of milk. Add dry pudding mix and continue mixing, scraping down the sides of the bowl as necessary. Gradually pour in the remaining 3 cups of milk and mix until fully combined.
  • Press half of the cookie crumbs firmly on the bottom of a 13x9-inch ungreased pan. Spread half of the cream cheese pudding mixture (about 2 1/2 cups) over the crumb bottom. Sprinkle the remaining cookie crumbs over the cream cheese pudding layer. Spread the remaining cream cheese pudding mixture on top. Refrigerate for 4 hours. Before serving, top with whipped topping and candy sprinkles. Store leftovers in the refrigerator.

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