Christmas Lasagna Dessert
Christmas dessert lasagna is an indulgent holiday treat featuring red, white, and green layers of moist cake, creamy cream cheese, and velvety pudding.
Ingredients
Red Layer
- 15.25 ounces red velvet cake mix I used Duncan Hines brand
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
White Layer
- 16 ounces cream cheese
- 1¾ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Green Layer
- 2 cups whole milk very cold
- 3.4 ounces white chocolate instant pudding
- ½ teaspoon peppermint extract
- ½ teaspoon green gel food coloring
Garnish
- 8 ounces Cool Whip whipped topping thawed
- 14 original Andes mint candies unwrapped & chopped
- 14 peppermint crunch Andes mint candies unwrapped & chopped
Instructions
- Preheat the oven to 350°F. Lightly spray the bottom of a 9x13-inch glass baking dish.
- In a large mixing bowl, add the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Mix by hand for 1 minute or until all the lumps are gone. This will be a thick, brownie-like batter. Spread evenly into the bottom of the prepared baking dish and bake for 20 to 25 minutes. A toothpick inserted into the center should come out clean when done. Allow to cool on the counter for 30 minutes while you prepare the rest of the ingredients.
- In a separate large mixing bowl, add the softened cream cheese and beat, with a handheld mixer on medium speed, for 1 to 2 minutes or until smooth and creamy. Add the salt, vanilla extract, and powdered sugar and continue to beat on medium speed for another 1 to 2 minutes or until no lumps remain. Cover with plastic wrap and refrigerate while the red velvet portion is baking and cooling.
- In an additional large bowl, combine the whole milk, instant white chocolate pudding mix, peppermint extract, and green gel food coloring. You can whisk by hand or use a handheld electric mixer for 2 to 3 minutes. Your instant pudding should start to thicken up, and all your green gel food coloring should be completely incorporated. Cover with plastic wrap and refrigerate while your red velvet layer is baking and cooling.
- Once your red velvet layer has cooled, you can evenly spread the cream cheese mixture making sure not to get any of the red velvet cake mixed into the cream cheese mixture.
- Next, you will carefully spread the green pudding layer over the cream cheese layer, being careful not to mix the layers.
- Lastly, you will evenly spread the thawed Cool Whip whipped topping over the green pudding layer. Sprinkle with the original and peppermint crunch chopped Andes mint candies over the top of the Christmas lasagna.
- Chill the Christmas lasagna for a minimum of 4 hours or up to overnight to allow for all the layers to firm up prior to cutting and serving.
Notes
This recipe calls for the use of a boxed red velvet cake mix. Make sure NOT to follow the box directions for this recipe, as it will yield a cake layer and not a thicker brownie-like layer for this recipe.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your creamy mixture.