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Christmas Lasagna Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Assemble Green Pudding Layer: Carefully spread the green pudding layer evenly over the cream cheese layer, avoiding mixing layers.
  7. 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.
  8. 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

Find it online: https://platedandproud.com/christmas-lasagna-recipe/