Introduction

This Christmas Lasagna is a festive and delightful dessert featuring layers of rich red velvet cake, creamy cheesecake filling, and peppermint-flavored green pudding. Topped with whipped cream and crunchy Andes mints, it’s a perfect treat to impress your holiday guests.

A close-up of a square dessert on a white plate with three visible layers: the bottom layer is a crumbly, bright red crust, the middle layer is a smooth light green filling, and the top layer is white with a soft creamy texture, sprinkled with small chunks of red, green, and dark brown candy pieces. A silver fork holds a bite-sized piece showing all three layers clearly. The white marbled surface is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounces red velvet cake mix (Duncan Hines recommended)
½ cup vegetable oil
2 large eggs (room temperature)
1 teaspoon vanilla extract
16 ounces cream cheese (softened, room temperature)
1¾ cups powdered sugar
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 mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Mix by hand for about 1 minute until smooth and thick. Spread evenly in the prepared baking dish.
Step 3: Bake the red velvet layer for 20 to 25 minutes. Test doneness with a toothpick; it should come out clean. Let cool on the counter for 30 minutes.
Step 4: In a separate bowl, beat the softened cream cheese with a handheld mixer on medium speed for 1 to 2 minutes until smooth. Add salt, vanilla extract, and powdered sugar, then beat for another 1 to 2 minutes until creamy and lump-free. Cover and refrigerate.
Step 5: In another large bowl, whisk together the whole milk, white chocolate instant pudding mix, peppermint extract, and green gel food coloring. Mix for 2 to 3 minutes until the pudding thickens and the color is evenly blended. Cover and refrigerate.
Step 6: Once the red velvet layer has cooled, spread the cream cheese mixture evenly over it, taking care not to mix the layers.
Step 7: Gently spread the green pudding layer on top of the cream cheese layer, being careful to keep layers distinct.
Step 8: Spread the thawed Cool Whip topping evenly over the green pudding layer. Sprinkle with both the original and peppermint crunch chopped Andes mint candies.
Step 9: Chill the assembled lasagna for at least 4 hours or overnight to allow the layers to firm up before serving.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract slightly but avoid overpowering the dessert.
You can substitute Cool Whip with homemade whipped cream for a fresher topping.
Use red gel food coloring in the red velvet mix if you want a deeper red color.
Ensure all layers are fully chilled before slicing to keep clean, neat layers when serving.

Storage

Store the Christmas lasagna covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve, and re-chill leftovers after serving. Avoid freezing as the whipped topping and pudding layers may separate upon thawing.

How to Serve

A close-up of a dessert slice showing four clear layers on a metal spatula: the bottom layer is thick and dark red, crumbly in texture; above it is a fluffy white layer with small red specks; the third layer is smooth and bright green; topped with a thick white whipped cream layer decorated with colorful sprinkles including green, white, small yellow stars, a red round candy, and a green leaf-shaped candy. The background has a soft focus with a white marbled texture surface and blurred holiday decorations. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert is perfect for preparing a day ahead. Chilling overnight helps the layers set nicely, making it easier to slice and serve.

Can I use a different flavor of cake mix?

While red velvet is traditional for this festive dessert, you could try a chocolate or vanilla cake mix, but the flavor profile and color layers will change accordingly.

Christmas Lasagna Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

This festive Christmas Lasagna is a delightful no-bake layered dessert featuring a rich red velvet cake base topped with a smooth cream cheese layer, a refreshing peppermint-infused white chocolate pudding, and finished with whipped topping and chopped Andes mint candies for a perfect holiday treat.

Author: Lila
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 4 hours 40 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Red Layer

15.25 ounces red velvet cake mix (Duncan Hines brand recommended)
½ cup vegetable oil
2 large eggs (room temperature)
1 teaspoon vanilla extract

Cream Cheese Layer

16 ounces cream cheese (room temperature, Duncan Hines brand preferred)
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 mix
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 and Prepare Pan: Preheat the oven to 350°F. Lightly spray the bottom of a 9×13-inch glass baking dish to prevent sticking.
Make Red Velvet Layer: In a large mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Mix by hand for about 1 minute until the batter is smooth and thick like brownie batter. Spread evenly into the prepared baking dish and bake for 20 to 25 minutes. Insert a toothpick in the center to check doneness; it should come out clean. Allow to cool on the counter for 30 minutes.
Prepare 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, then continue to beat for another 1 to 2 minutes until no lumps remain. Cover and refrigerate during baking and cooling of the red velvet layer.
Prepare Green Pudding Layer: In another large bowl, whisk together very cold whole milk, white chocolate instant pudding mix, peppermint extract, and green gel color for 2 to 3 minutes until the pudding thickens and the color is fully incorporated. Cover and refrigerate until ready to use.
Assemble Cream Cheese Layer: Once the red velvet layer has cooled, evenly spread the cream cheese mixture over it carefully to avoid mixing the layers.
Assemble Green Pudding Layer: Carefully spread the green pudding layer evenly over the cream cheese layer, avoiding mixing layers.
Add Whipped Topping and Garnish: Evenly spread the thawed Cool Whip topping on the green pudding layer. Sprinkle the chopped original and peppermint crunch Andes mint candies evenly over the top for garnish.
Chill: Refrigerate the assembled Christmas lasagna for at least 4 hours or overnight to allow all layers to firm up before cutting and serving.

Notes

Ensure eggs are at room temperature to achieve the best texture in the red velvet layer.
Let the red velvet layer cool completely before layering to prevent mixing.
Use freshly chilled milk for the pudding layer to help it thicken properly.
Chilling overnight enhances the fusion of flavors and makes slicing easier.
For a sharper mint flavor, adjust the peppermint extract to taste but do not exceed 1 teaspoon.

Keywords: Christmas dessert, holiday dessert, red velvet, peppermint pudding, layered dessert, no-bake pudding dessert