Name: Christmas Lasagna Dessert Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 15.25 ounces red velvet cake mix; ½ cup vegetable oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 16 ounces cream cheese, softened; 1¾ cups powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 cups whole milk, very cold; 3.4 ounces white chocolate instant pudding mix; ½ teaspoon peppermint extract; ½ teaspoon green gel food coloring; 8 ounces Cool Whip whipped topping, thawed; 14 original Andes mint candies, unwrapped and chopped; 14 peppermint crunch Andes mint candies, unwrapped and chopped

Ingredients

15.25 ounces red velvet cake mix

½ cup vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

16 ounces cream cheese

1¾ cups powdered sugar

1 teaspoon vanilla extract

½ teaspoon salt

2 cups whole milk, very cold

3.4 ounces white chocolate instant pudding

½ teaspoon peppermint extract

½ teaspoon green gel food coloring

8 ounces Cool Whip whipped topping, thawed

14 original Andes mint candies, unwrapped and chopped

14 peppermint crunch Andes mint candies, unwrapped and chopped

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray the bottom of a 9×13-inch glass baking dish.

Step 2: In a large bowl, mix the red velvet cake mix, vegetable oil, eggs, and vanilla extract by hand for 1 minute until smooth. Spread the thick, brownie-like batter evenly in the prepared dish. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool on the counter for 30 minutes.

Step 3: In another large bowl, beat the softened cream cheese with a handheld mixer on medium for 1–2 minutes until smooth. Add the salt, vanilla extract, and powdered sugar, then continue beating until fully combined and lump-free. Cover and refrigerate.

Step 4: In a separate bowl, whisk together the cold whole milk, white chocolate instant pudding mix, peppermint extract, and green gel food coloring until thickened, about 2–3 minutes. Cover and refrigerate.

Step 5: Once the red velvet layer has cooled, spread the cream cheese mixture evenly over the cake layer, avoiding mixing the two layers.

Step 6: Carefully spread the green pudding layer over the cream cheese layer, keeping the layers distinct.

Step 7: Spread the thawed Cool Whip whipped topping evenly over the pudding layer. Sprinkle the chopped original and peppermint crunch Andes mint candies on top.

Step 8: Chill the lasagna in the refrigerator for at least 4 hours or overnight to allow the layers to set before serving.

Tips & Variations

For extra flavor, use cream cheese at room temperature to ensure a smooth filling.

You can substitute the peppermint extract with vanilla for a less minty taste.

Use crushed candy canes instead of Andes mints for a different festive crunch.

Make sure the pudding is thickened before layering to keep clean layers.

FAQs

Can I use a different cake mix?

Yes, you can use a chocolate or vanilla cake mix if you prefer, but red velvet gives this dessert its classic holiday look and flavor.

Can I make this dessert gluten-free?

To make it gluten-free, choose a certified gluten-free red velvet mix and pudding, and verify that all other ingredients comply with your dietary needs.