Milk & Cookies Lasagna

Did you think lasagna was just a layered pasta entree? Nope, this dreamy Milk and Cookies Lasagna is an unforgettable, decadent dessert!

This No-Bake Chocolate Lasagna is an ideal summer recipe during those heat waves when you don’t want to turn on the oven!

Why You Must Make

• No oven is needed to make this fun dessert!
• I’ve swapped out the Cool Whip for my homemade version to minimize the processed ingredients.
• Though the chocolate chip cookies are storebought, they don’t sacrifice the flavor!!

It’s my favorite day of the month! I hopped over to Hugs & Cookies XOXO and selected an easy, outrageously delicious dessert to share with you all. Have you heard of dessert lasagna?

Danielle has loads of them on her blog, including S’mores Cookie Lasagna, a No-Bake Cherry Cheesecake Cookie Lasagna, and this Milk and Cookies Lasagna. With the hubby being a Chips Ahoy fan, I knew this Milk & Cookies Lasagna would be the first to add to my repertoire!

Ingredient Notes

• Kitchen Staples – Milk, Powdered Sugar, Real Vanilla Extract
• Cream Cheese – At room temperature for easy blending
• Heavy Cream – Used for homemade Cool Whip replacement
• Chips Ahoy Cookies – 23-ounce package
• Mini Chocolate Chips – To add more chocolate to this dessert
• Hot Fudge Sauce –  To drizzle over the top of the dessert.

Recipe Tips

• Use a chilled bowl to whip the cream. This helps make a more stable whipped cream.
• Use an offset spatula to smooth the layers. It’s one of my most used baking tools especially when making bar cookies.
• Chill well before serving to allow the cookies to soften even more and the layers to set.
• Slice with a clean knife, wiping it off between every cut. This will help make nice slices.

How to Make

This is the perfect warm-weather dessert. Absolutely NO baking is involved in this cookie lasagna recipe.

1. Make the Cool Whip substitute. Set aside.
2. Beat the heavy cream to soft peaks, then add the cream cheese and beat until stiff. 
3. Quickly dip each cookie into the milk, then layer the bottom of a glass 8 x 8-inch pan with cookies.
4. Spread half the Cool Whip over the cookies.
5. Repeat by dipping cookies, layering over Cook Whip then top the second layer of cookies with the rest of the Cool Whip.
6. Sprinkle with broken cookie pieces, then sprinkle chocolate chips over the top, if desired.
7. Refrigerate for at least 6 hours. Drizzle with fudge sauce to serve.

Let me tell you, this is a must-make. But if you’re in a hurry, no worries. A tub of Cool Whip is a speedy alternative. I saved a few cookies to break apart and sprinkle over the top of the dessert plus a drizzle of premium hot fudge sauce for an enticing presentation!

How to Make Stabilized Whipped Cream or a Cool Whip Substitute

My friend, Lynne, at 365 Days of Baking, has a terrific recipe for a Cool Whip Substitute. Made with cream cheese, powdered sugar, vanilla, and cream, you avoid the abundance of artificial ingredients in Cool Whip. If you are a fan of the whipped topping in a tub, go ahead and use it. This dessert lasagna recipe is super simple either way.

Frequently Asked Questions

You May Also Like

• Layered Chocolate Chip Cookies
• Chocolate No-Bake Cookies
• No-Bake Chocolate Lasagna with Pudding
• Oreo Ice Box Cake
• More Easy Dessert Recipes

Have you ever made a dessert lasagna??

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The Recipe:

Milk & Cookies Lasagna

Prep Time 20 minutes

Total Time 20 minutes

Yield 9 servings

A no bake dessert filled with cookies and cream! Homemade Cool Whip substitute from Lynne at 365 Days of Baking and More. Stop by and say hello.

Ingredients

Homemade Cool Whip:

• 4 ounces cream cheese, at room temperature
• 1/3 cup powdered sugar
• 1 1/2 teaspoons vanilla
• 1 cup heavy cream

For lasagna:

• 1 23-ounce package Chips Ahoy Cookies
• 3/4 cup milk
• 1 8-ounce container of Cool Whip or use ingredients listed above to make a homemade version
• Mini Chocolate Chips
• Hot fudge sauce

Instructions

1. Make the Cool Whip substitute by beating the cream cheese with the powdered sugar and vanilla until soft and fluffy.
2. In another bowl, beat the heavy cream just until soft peaks form. They need not be stiff. Add the cream cheese and beat together until stiff. Use immediately to make the lasagna or store covered in the refrigerator.
3. One at a time, quickly dip a cookie into the milk, then layer the bottom of a glass 8 x 8-inch pan with cookies.
4. Spread half the Cool Whip over cookies.
5. Repeat by dipping cookies, layering over Cook Whip and topping the second layer of cookies with the rest of the Cool Whip.
6. Sprinkle with broken cookie pieces, then sprinkle chocolate chips over the top, if desired.
7. Refrigerate at least 6 hours. Drizzle with fudge sauce to serve.

Nutrition Information:

Yield:

9

Serving Size:

1 slice
Amount Per Serving: Calories: 724Total Fat: 47gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 51mgSodium: 334mgCarbohydrates: 73gFiber: 3gSugar: 45gProtein: 8g

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