Begin by crushing the chocolate sandwich cookies into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the crumbs with melted butter, if using, to form a sandy texture. Press this mixture evenly into the bottom of a 9x13 inch dish to create a sturdy base. Refrigerate for about 15 minutes to set.

In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes. Gently fold in 1 cup of whipped topping until well combined. Spread this creamy layer evenly over the chilled cookie crust, smoothing it out with a spatula. Chill in the refrigerator for another 20 minutes to firm up.

Whisk together the instant vanilla pudding mix and cold milk in a separate bowl until the mixture thickens, which should take about 2 minutes. Carefully fold in the remaining whipped topping until fully incorporated and fluffy. Pour this luscious pudding mixture over the cream layer, spreading it evenly to create a beautiful, layered look.

If desired, melt chocolate chips in a microwave-safe bowl by heating them in 30-second intervals, stirring until smooth. Pour this decadent ganache over the pudding layer, smoothing it out if necessary. Allow it to cool at room temperature for about 10 minutes before chilling for a firmer texture.

Spread the remaining whipped topping over the dessert to create a fluffy finish. Sprinkle crushed peppermint candies and red and green M&Ms on top for a festive touch, adding color and crunch. Make sure to cover the entire surface for visual appeal, then return to the refrigerator.

For the best results, refrigerate the Christmas Cookie Lasagna for at least 4 hours or overnight. This allows the flavors to meld and the layers to set properly. When ready to serve, slice it into squares using a hot knife for clean edges.