Gingerbread Lasagna

A delightful no-bake dessert combining layers of creamy goodness, crunchy gingerbread cookies, and warm spices, perfect for holiday gatherings.

Prep Time 30

Total Time 4

Course Dessert, No-Bake

Cuisine American, Holiday

Servings servings

Calories 300 kcal

1 package 14 oz gingerbread cookies Store-bought or homemade gingerbread cookies can be used.
2 cups heavy cream Can be substituted with coconut cream or Greek yogurt for a lighter version.
8 oz cream cheese, softened Make sure it's at room temperature for easy blending.
½ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 tablespoons molasses Can be replaced with honey or maple syrup in a pinch.
½ cup chopped pecans or walnuts (optional) Use for added crunch or omit for a nut-free version.

In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, ground ginger, ground cinnamon, and molasses. Beat until smooth and creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until well combined.

Spread a thin layer of the cream mixture in the bottom of a 9x13 inch dish.
Add a layer of gingerbread cookies over the cream, followed by another layer of the cream mixture.
Continue alternating the layers of cookies and cream until all the ingredients are used, finishing with a layer of cream on top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.

Once chilled, slice into squares, serve, and watch it disappear! Top with additional whipped cream or a sprinkle of cinnamon for a festive touch.

This dessert tastes even better the next day after the flavors have melded together. Proper chilling is essential for the layers to hold their shape.

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 18g

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