Description
This festive Christmas Lasagna Dessert features a cookie-like red velvet base topped with a creamy peppermint layer, vibrant green vanilla pudding, and finished with whipped topping and holiday sprinkles. It’s a no-fuss, make-ahead dessert perfect for holiday gatherings.
Ingredients
Scale
Red Velvet Base
- 1 box Red Velvet Cake mix
- 1/2 cup butter melted
- 1 large egg
Cream Cheese Layer
- 16 ounces Cream Cheese
- 1/2 cup confectioners sugar
- 1/4 cup crushed peppermint candies
- 1/4 cup milk
- 8 ounces Whipped topping (like Cool Whip)
Vanilla Pudding Layer
- 2 5.1 ounce boxes Vanilla Instant Pudding
- 2 1/2 cups milk
- Green gel food coloring (5-6 drops or more to desired color)
Finishing Layer
- 8 ounces Whipped topping (like Cool Whip)
- Holiday colored sprinkles
Instructions
- Preheat and Prepare Pan: Preheat oven to 350° F and grease a 13x9 baking pan to ensure the dessert doesn’t stick.
- Make Red Velvet Base: In a large mixing bowl, combine the red velvet cake mix, melted butter, and egg. Use an electric mixer to blend well until a cookie-like batter forms. Pour the batter evenly into the prepared pan.
- Bake Base: Bake the red velvet base for 15 minutes. Remove from oven and allow to cool completely for about 30 minutes.
- Prepare Cream Cheese Layer: In a medium bowl, beat together the cream cheese and confectioners sugar until smooth. Stir in 1/4 cup milk until blended. Fold in 8 ounces of whipped topping and the crushed peppermint candies. Spread this mixture evenly over the cooled red velvet base.
- Chill Cream Cheese Layer: Place the dessert in the refrigerator for 30 minutes to firm up the cream cheese layer.
- Make Pudding Layer: In a large bowl, whisk together the two vanilla pudding mixes with 2 1/2 cups milk until thickened. Add green gel food coloring starting with 5-6 drops and add more to reach the desired shade of green.
- Assemble Pudding Layer: Pour the green pudding mixture evenly over the cream cheese layer. Refrigerate for at least 2 hours to allow the pudding to set.
- Add Whipped Topping and Sprinkles: Once set, spread the remaining 8 ounces of whipped topping on top of the pudding layer. Finish by sprinkling holiday colored sprinkles generously over the top.
- Serve and Store: Serve chilled. Store any leftovers covered in the refrigerator for up to 3-4 days.
Notes
- Omit the peppermint candies if you prefer a milder flavor.
- You can substitute crushed candy canes or other holiday candies for peppermint.
- Ensure the red velvet base is completely cooled before adding the cream cheese layer to prevent melting.
- Use full-fat cream cheese and whipped topping for best texture.
- Keep the dessert refrigerated until serving to maintain layers.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
