Description
A festive and delicious Christmas Lasagna Dessert featuring layers of red velvet cake, creamy peppermint cream cheese, vibrant green vanilla pudding, and whipped topping, perfect for holiday celebrations.
Ingredients
Scale
Red Velvet Cake Layer
- 1 box Red Velvet Cake mix
- ½ cup butter melted
- 1 large egg
Cream Cheese Peppermint Layer
- 16 ounces Cream Cheese
- 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 ounce boxes
- 2 ½ cups milk
- Green gel food coloring (5-6 drops or to desired color)
Final Topping
- 8 ounces Whipped topping, like Cool Whip
- Holiday colored sprinkles
Instructions
- Preheat and Prepare Pan: Preheat oven to 350° F and grease a 13×9 baking pan to prevent sticking.
- Make Cake Base: In a large mixing bowl, combine the red velvet cake mix, melted butter, and egg. Blend together well using an electric mixer; this creates a cookie-like batter instead of following box instructions.
- Bake Cake Layer: Pour the batter evenly into the prepared pan and bake for 15 minutes. Then, remove from the oven and cool for 30 minutes or until completely cooled.
- Prepare Cream Cheese Layer: In a medium bowl, beat the cream cheese and confectioners sugar together. Add ¼ cup milk and mix until smooth. Stir in 8 ounces of whipped topping and crushed peppermint candies.
- Assemble Cream Cheese Layer: Spread the cream cheese mixture evenly over the cooled cake layer. Place the pan in the refrigerator for 30 minutes to set.
- Make Pudding Layer: In a large bowl, combine the remaining 2 ½ cups milk and the two boxes of vanilla instant pudding. Stir until thickened. Add green gel food coloring starting with 5-6 drops and adjust until desired color is achieved.
- Assemble Pudding Layer: Pour the green pudding mixture evenly over the cream cheese layer and refrigerate for at least 2 hours until set.
- Add Final Whipped Topping: When ready to serve, spread the remaining 8 ounces of whipped topping over the set pudding layer and sprinkle with holiday colored sprinkles for decoration.
Notes
- Omit the peppermint candies if preferred or for a less minty flavor.
- Store the dessert covered in the refrigerator for up to 3-4 days to maintain freshness.
- Use full-fat cream cheese and whipped topping for best texture and flavor.
- Ensure the pudding layer is fully set before adding the final whipped topping to prevent mixing layers.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
