Begin by crushing the Christmas sugar cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a rolling pin. In a medium bowl, mix the cookie crumbs with melted unsalted butter until combined. Press this mixture firmly into the bottom of an 8x8-inch baking dish to form a solid crust, and chill in the refrigerator for about 30 minutes to set.

While the crust chills, beat together the softened cream cheese, granulated sugar, and vanilla extract in a mixing bowl with an electric mixer until smooth and creamy, about 2-3 minutes. Gently fold in the heavy cream or whipped topping until fully incorporated, creating a light and fluffy cheesecake layer. Once the crust is firm, evenly spread this cheesecake mixture over the chilled crust using a spatula for a smooth layer.

In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes, allowing the mixture to thicken and set. If desired, add almond extract for extra flavor. Once thickened, fold in the crushed Christmas cookies to enhance the flavor and texture. Spread the pudding layer over the cheesecake layer, smoothing it out gently to ensure an even surface.

To finish your Christmas Cookie Lasagna, spread a generous layer of whipped topping over the pudding layer evenly. Use a spatula to create a smooth finish, making it aesthetically pleasing. For that festive touch, sprinkle crushed cookies, colorful sprinkles, or mini chocolate chips on top, giving it a vibrant holiday appearance.

Cover the baking dish with plastic wrap and refrigerate the Christmas Cookie Lasagna for at least 4 hours, or ideally overnight, to allow the layers to set properly and flavors to meld. When ready to serve, slice into squares and enjoy this delectable, no-bake dessert with family and friends.