Description
This festive Christmas Lasagna Dessert layers a red velvet cookie-like base with a creamy peppermint cheesecake layer, vibrant green vanilla pudding, and a whipped topping crowned with colorful holiday sprinkles. Perfect for holiday parties and celebrations, it combines traditional holiday flavors in a fun and delightful no-bake pudding layer dessert.
Ingredients
Scale
Red Velvet Base
- 1 box Red Velvet Cake mix
- ½ cup butter melted
- 1 large egg
Cream Cheese Layer
- 16 ounces Cream Cheese
- ½ cup confectioners sugar
- ¼ cup crushed peppermint candies
- ¼ cup milk
- 8 ounces Whipped topping
Vanilla Pudding Layer
- 2 boxes Vanilla Instant Pudding (5.1 ounce boxes)
- 2 ½ cups milk
- Green gel food coloring (5-6 drops or as desired)
Final Topping
- 8 ounces Whipped topping
- Holiday colored sprinkles
Instructions
- Prepare Base: Preheat oven to 350° F and grease a 13×9 inch baking pan. In a large mixing bowl, combine the red velvet cake mix, melted butter, and egg. Mix well using an electric mixer to create a cookie-like batter. Spread evenly into the prepared pan.
- Bake Base: Bake in the preheated oven for 15 minutes. Remove from oven and allow to cool completely for 30 minutes before proceeding.
- Make Cream Cheese Layer: In a medium bowl, beat the cream cheese and confectioners sugar together until smooth. Add ¼ cup milk and mix to combine. Stir in 8 ounces of whipped topping and the crushed peppermint candies until evenly incorporated.
- Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the cooled red velvet base. Place the pan in the refrigerator for 30 minutes to chill and set.
- Prepare Pudding Layer: In a large bowl, whisk together the two vanilla instant pudding mixes and 2 ½ cups milk until smooth and slightly thickened. Add green gel food coloring, starting with 5-6 drops and adding more as needed to reach desired color.
- Assemble Pudding Layer: Pour the green pudding evenly over the cream cheese layer. Return to the refrigerator for at least 2 hours to set fully.
- Final Topping and Garnish: When ready to serve, spread the remaining 8 ounces of whipped topping over the green pudding layer. Sprinkle with holiday colored sprinkles to decorate.
Notes
- You can omit the crushed peppermint candies if you prefer a less minty flavor.
- Store the dessert covered in the refrigerator for up to 3 to 4 days to maintain freshness.
- Use green gel food coloring gradually to avoid overly dark coloring and maintain a festive shade.
- Make sure to fully cool the baked base before adding the cream cheese layer to prevent melting.
- Whipped topping can be substituted with homemade whipped cream if preferred for a fresher taste.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
