Why You’ll Love This Recipe
- No oven required – Perfect for busy holiday kitchens.
- Festive and colorful – A beautiful dessert that stands out on any table.
- Easy to make – Simple layering with no complicated steps.
- Make-ahead friendly – Can be prepared in advance, saving you time.
- Crowd-pleaser – Loved by both kids and adults.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Golden Oreos or vanilla sandwich cookies
- Unsalted butter
- Cream cheese
- Powdered sugar
- Whipped topping (such as Cool Whip)
- Instant vanilla pudding mix
- Milk
- Peppermint extract (optional)
- Red and green food coloring
- Crushed candy canes or holiday sprinkles for garnish
Directions
- Prepare the crust – Crush the Golden Oreos into fine crumbs and mix with melted butter. Press the mixture into the bottom of a baking dish to form the first layer.
- Make the cream cheese layer – Beat the cream cheese with powdered sugar until smooth. Fold in a portion of the whipped topping and spread over the cookie crust.
- Prepare the pudding layer – Whisk together the vanilla pudding mix with milk. Divide into two bowls and color one red and the other green.
- Layer the pudding – Spread the red pudding over the cream cheese layer, followed by the green pudding.
- Top it off – Spread the remaining whipped topping over the pudding layers and smooth it out.
- Garnish – Sprinkle crushed candy canes or holiday sprinkles on top.
- Chill – Refrigerate for at least 4 hours or until set before serving.
Servings and Timing
- Servings: 12-15
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 20 minutes
Variations
- Chocolate lovers – Use chocolate sandwich cookies and chocolate pudding instead of vanilla.
- Minty twist – Add peppermint extract to the pudding for extra holiday flavor.
- Nutty crunch – Sprinkle chopped pecans or walnuts between layers.
- Dairy-free option – Use dairy-free milk, cream cheese, and whipped topping alternatives.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze it for up to a month; just thaw in the fridge before serving.
- Reheating: This dish is best served cold, so no reheating is necessary.
FAQs
How far in advance can I make this dessert?
You can prepare it up to 24 hours in advance for the best texture and flavor.
Can I use homemade whipped cream instead of Cool Whip?
Yes, but make sure it's stabilized with powdered sugar to prevent it from deflating.
Can I use chocolate pudding instead of vanilla?
Absolutely! Chocolate pudding adds a rich, decadent twist.
What’s the best way to crush the cookies?
Use a food processor for fine crumbs or place them in a sealed bag and crush with a rolling pin.
Can I make this in individual cups instead of a large dish?
Yes, layering the ingredients in cups makes for cute, single-serve desserts.
Is peppermint extract necessary?
No, but it adds a classic holiday flavor. You can leave it out if preferred.
Can I use food coloring gel instead of liquid drops?
Yes, gel food coloring is more concentrated, so use less to achieve the same color.
How do I prevent the layers from mixing?
Chill each layer for a few minutes before adding the next to help them set.
Can I use gluten-free cookies?
Yes, you can substitute gluten-free cookies for a gluten-free version.
What’s the best dish size for this recipe?
A 9x13-inch dish works best for even layering.
Conclusion
No-Bake Christmas Lasagna is the perfect dessert for holiday gatherings. With its festive colors, creamy layers, and delightful flavors, it's sure to impress your family and friends. Plus, the no-bake aspect makes it a stress-free treat for busy holiday prep. Make it ahead, chill, and enjoy a slice of Christmas magic!
No-Bake Christmas Lasagna
Crockpot Butter Chicken is an easy, flavorful twist on the classic Indian dish, Murgh Makhani. This slow cooker recipe delivers tender chicken simmered in a rich, creamy sauce infused with aromatic spices. Perfect for busy nights, this dish is both dairy-free and customizable to your spice preference. Serve it with rice or naan for a comforting meal!
- Prep Time: 10 minutes
- Cook Time: 2 hours (High) or 4 hours (Low) + 10 minutes
- Total Time: 2 hours 15 minutes (High) or 4 hours 15 minutes (Low)
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Gluten Free
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp unsalted butter
- 1 tbsp curry powder
- 1 tsp garam masala
- ½ tsp chili powder (adjust to taste)
- 1 tsp salt
- ½ tsp black pepper
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp tomato paste
- 1 tbsp maple syrup or honey
- 1 tbsp cornstarch + 2 tablespoon cold water (for thickening)
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté Aromatics: Melt butter in a skillet over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes, stirring to prevent burning.
- Toast Spices: Stir in curry powder, garam masala, chili powder, salt, and pepper. Cook for 30 seconds, then transfer to a slow cooker.
- Combine Ingredients: Add chicken, coconut milk, and tomato paste. Stir to coat the chicken evenly.
- Slow Cook: Cover and cook on High for 2 hours or Low for 4 hours, until the chicken is tender.
- Thicken Sauce: Mix cornstarch with cold water to make a slurry. Stir into the slow cooker and cook on High for 10 more minutes until thickened.
- Serve: Garnish with fresh cilantro and serve hot over rice or with naan.
Notes
- Adjust spice levels by adding cayenne pepper for extra heat.
- Substitute chicken breasts with thighs for a juicier result.
- Use arrowroot powder instead of cornstarch for a gluten-free thickener.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
