Description
This festive Christmas Lasagna Dessert features a red velvet cookie-like base topped with a creamy peppermint cream cheese layer, vibrant green vanilla pudding, and whipped topping adorned with holiday sprinkles. Perfect for holiday gatherings, this no-bake layered treat combines classic seasonal flavors in a colorful, fun presentation.
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, softened
- ½ cup confectioners sugar
- ¼ cup crushed peppermint candies
- ¼ cup milk
- 8 ounces whipped topping (like Cool Whip)
Vanilla Pudding Layer
- 2 boxes vanilla instant pudding (5.1 ounces each)
- 2 ½ cups milk
- Green gel food coloring (5-6 drops, adjust to desired color)
Final Layer
- 8 ounces whipped topping (like Cool Whip)
- Holiday colored sprinkles
Instructions
- Preheat and prepare pan: Preheat your oven to 350° F and grease a 13×9 inch baking pan to prevent sticking.
- Make red velvet base: In a large bowl, combine the red velvet cake mix, melted butter, and egg using an electric mixer until blended well. This mixture will produce a cookie-like base. Spread the batter evenly on the bottom of the prepared pan.
- Bake base: Bake the base for 15 minutes in the preheated oven. Once done, remove from oven and allow it to cool completely, approximately 30 minutes.
- Prepare cream cheese layer: In a medium bowl, beat the cream cheese together with the confectioners sugar until smooth. Pour in ¼ cup of milk and mix until combined. Gently fold in 8 ounces of whipped topping and crushed peppermint candies until evenly distributed.
- Assemble cream cheese layer: Spread the peppermint cream cheese mixture evenly over the cooled red velvet base. Refrigerate this layer for 30 minutes to set.
- Prepare pudding layer: In a separate large bowl, whisk together the two boxes of vanilla instant pudding and the remaining 2 ½ cups milk until thickened. Add green gel food coloring starting with 5-6 drops and mix until the desired shade of green is reached.
- Assemble pudding layer: Pour the green pudding mixture evenly over the cream cheese layer. Return the dessert to the refrigerator for at least 2 hours until the pudding is fully set.
- Add final topping and serve: Before serving, spread the remaining 8 ounces of whipped topping over the set pudding layer. Sprinkle holiday colored sprinkles on top for a festive finish.
Notes
- You can omit the crushed peppermint candies if preferred or if you want a less minty flavor.
- Store the dessert covered in the refrigerator for up to 3-4 days to maintain freshness.
- The red velvet base is more cookie-like rather than cakey as it uses the cake mix with modified instructions.
- Adjust green food coloring gradually to avoid an overly intense color.
- Use full-fat cream cheese and whipped topping for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
