Begin by crushing your Christmas sugar cookies into fine crumbs using a food processor or a zip-top bag with a rolling pin. Melt 6 tablespoons of unsalted butter and combine it with the cookie crumbs until well blended. Press this mixture firmly into the bottom of an 8x8 dish to form a solid crust. Chill in the refrigerator for about 10 minutes while you prepare the filling.

In a large mixing bowl, beat 8 ounces of softened cream cheese with ½ cup of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy, approximately 2-3 minutes. Gently fold in 1 cup of whipped topping to create a light and airy texture. Once combined, spread this cheesecake mixture evenly over your chilled cookie crust, using a spatula for an even layer.

In a separate bowl, whisk together 1 package of instant vanilla pudding mix and 1 ½ cups of cold milk for about 1-2 minutes until it thickens up nicely. If desired, add ½ teaspoon of almond extract for a festive touch and fold in ½ cup of crushed Christmas cookies to enhance the flavor. Pour this creamy pudding layer over the cheesecake layer, smoothing it out with a spatula.

Spoon 2 cups of whipped topping on top of the pudding layer, spreading it evenly to create a fluffy, delightful finish. Use a spatula to smooth out the surface and make it visually appealing.

Sprinkle some festive decorations on top, such as colorful sprinkles, crushed cookies, or mini chocolate chips. Cover the dish with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight if you have time, to allow the flavors to meld and the layers to set beautifully before serving.