Cookie Lasagna

5 from 2 votes

No bake Cookie Lasagna is a delicious, easy-to-assemble dessert, made with multiple layers of soft chocolate chip cookies and sweet creamy filling.

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: (approximately 3x3 inch) servings

Calories: 551kcal

34-36 ounces package large soft-batch bakery-style chocolate chip cookies (I used the ones from COSTCO that are 3 inches in diameter)
8 ounces block of cream cheese softened to room temperature
¾ cup powdered sugar
1 teaspoon vanilla extract
16 ounces whipped topping thawed
2 tablespoons mini chocolate chips

Chop or crumble 2-3 of the cookies. Place in a small bowl and reserve for garnish. This should yield approximately ¾ cup cookie crumbles. Set aside.
34-36 ounces package large soft-batch
Place a single layer of the soft batch of chocolate chip cookies into the bottom of a 9x13 baking dish. You may need to break some cookies into pieces to fit and fill any gaps between the full-sized cookies.
In a large mixing bowl, beat together on medium-high speed with a handheld mixer, the softened cream cheese, powdered sugar, and vanilla extract for 1-2 minutes or until light, fluffy, and no lumps remain.
8 ounces block of cream cheese, ¾ cup powdered sugar, 1 teaspoon vanilla extract
Fold the thawed whipped topping into the cream cheese mixture until fully combined. Spread half this mixture over the first layer of chocolate chip cookies into an even layer. An offset spatula works great for this.
16 ounces whipped topping
Add a second layer of chocolate chip cookies, breaking some of the cookies into smaller pieces to fill any gaps between the whole cookies.
Add the remaining cream cheese mixture to the chocolate chip cookie lasagna and spread it out into an even layer. Top with the reserved crumbled cookies and the mini chocolate chips.
2 tablespoons mini chocolate chips
Cover the chocolate chip lasagna with a piece of plastic wrap and refrigerate for 4 hours or up to overnight before slicing and serving.

Storage:

To Store: This chocolate chip cookie lasagna is best served chilled. It can be stored in an airtight container in the refrigerator for 3-4 days.
To Freeze: You can freeze this dessert tightly wrapped in plastic wrap, then a layer of aluminum foil, for up to 2 months. Thaw overnight in the refrigerator before slicing and serving. Note that the longer the cookies are layered with the whipped topping, the softer they will become.

Tips:

Make sure the cream cheese has softened to room temperature before beating.
If you do not want to wait for this chocolate chip cookie lasagna to soften after 4 hours or overnight, you can very quickly dip each cookie into a glass of milk before adding them to the 9x13 dish. Keep in mind that your cookies will become even softer than if you skip this optional "dipping" step. I prefer my cookies to still have a little structure to them, so I did not do this for my chocolate chip cookie lasagna.
If you prefer making your cookies from scratch, feel free to use your favorite cookie dough recipe. Just be sure that you are making soft-batch cookies and allow them to cool completely before using them in this recipe.