1 package (14 ounces) sugar cookies or shortbread cookies
1/2 cup unsalted butter, melted
8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons cold milk
1 teaspoon alcohol-free vanilla extract
8 ounces whipped topping, divided
2 packages (3.4 ounces each) instant white chocolate or vanilla pudding mix
3 cups cold whole milk
1/2 cup festive red and green sprinkles
1/2 cup mini white chocolate chips
Instructions
Place your cookies into a food processor and pulse until they become fine crumbs. Transfer the crumbs to a medium bowl and stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9×13 inch baking dish to create an even, sturdy base layer.
In a large mixing bowl, beat the softened cream cheese with the granulated sugar, two tablespoons of milk, and the alcohol-free vanilla extract until completely smooth. Fold in half of the whipped topping gently. Spread this mixture evenly over the cookie crust using a spatula to ensure a level surface.
In another bowl, whisk together the two packages of instant pudding mix with three cups of cold milk for about two minutes until it begins to thicken. Let it sit for a moment to set slightly, then pour it over the cream cheese layer, smoothing it out carefully to the edges of the dish.
Spread the remaining whipped topping over the pudding layer. Decorate the top generously with festive red and green sprinkles and mini white chocolate chips. This adds a beautiful holiday touch and a bit of extra texture to every bite.
Place the dish in the refrigerator for at least four hours, though overnight is best. This chilling time allows the layers to set firmly and the cookie base to soften just enough so you can cut clean, beautiful slices for your guests.
