Christmas Lasagna Dessert Recipe
This festive Christmas Lasagna Dessert layers rich red velvet cake, creamy sweetened cream cheese, peppermint-flavored white chocolate pudding, and Cool Whip topping, garnished with chopped Andes mint candies. Perfect for holiday gatherings, this no-bake multi-layered dessert combines classic flavors with a visually striking green and red color palette.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Red Velvet Cake Layer
- 15.25 ounces red velvet cake mix
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Cream Cheese Layer
- 16 ounces cream cheese, softened
- 1¾ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Pudding Layer
- 2 cups whole milk, very cold
- 3.4 ounces white chocolate instant pudding mix
- ½ teaspoon peppermint extract
- ½ teaspoon green gel food coloring
Topping and Garnish
- 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
- Prepare and Bake Red Velvet Layer: Preheat your oven to 350°F. Lightly spray the bottom of a 9×13-inch glass baking dish with cooking spray. In a large bowl, mix red velvet cake mix, vegetable oil, eggs, and vanilla extract by hand for about one minute until the batter is smooth and thick. Spread the batter evenly into the prepared baking dish and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool on the counter for 30 minutes.
- Make Cream Cheese Layer: In a separate large bowl, beat the softened cream cheese with a handheld mixer on medium speed for 1 to 2 minutes until smooth and creamy. Add salt, vanilla extract, and powdered sugar; continue beating for another 1 to 2 minutes until fully combined and lump-free. Cover and refrigerate until ready to assemble.
- Prepare Peppermint Pudding Layer: In another bowl, whisk together cold whole milk, white chocolate instant pudding mix, peppermint extract, and green gel food coloring by hand or with an electric mixer for 2 to 3 minutes until the pudding thickens and is uniformly green. Cover and refrigerate.
- Assemble Layers: Once the red velvet cake layer is cooled, evenly spread the cream cheese mixture over it, taking care not to mix the layers. Next, carefully spread the green peppermint pudding layer on top of the cream cheese without mixing the layers.
- Add Whipped Topping and Garnish: Evenly spread the thawed Cool Whip whipped topping over the green pudding layer. Sprinkle the chopped original and peppermint crunch Andes mints evenly over the whipped topping.
- Chill and Serve: Refrigerate the Christmas lasagna for at least 4 hours or overnight to allow all layers to set firmly. Cut into desired portions and serve chilled for a festive holiday treat.
Notes
- Ensure the cream cheese is fully softened before mixing for a smooth layer.
- Use very cold milk to help the pudding set properly and develop a thick texture.
- Do not mix layers when spreading to maintain the distinct colorful layers.
- Chilling overnight enhances flavor melding and firmness, making slicing easier.
- Can be made a day in advance to simplify holiday preparations.
Keywords: Christmas dessert, red velvet dessert, layered dessert, holiday recipe, peppermint pudding, lasagna dessert
Find it online: https://flavorsbymaya.com/christmas-lasagna-dessert-recipe/
