Christmas Lasagna Dessert
A festive dessert with layers of red velvet cake, creamy peppermint filling, and a rich vanilla pudding topping, perfect for holiday gatherings.
Ingredients
Cake Base
- 1 box red velvet cake mix Use a box mix for convenience.
- ½ cup melted butter Butter must be melted before mixing.
- 1 large egg Large egg recommended for binding.
Cream Cheese Layer
- 16 oz cream cheese, softened Make sure it’s softened to avoid lumps.
- ½ cup confectioners sugar Sift for a smoother mixture.
- ¼ cup crushed peppermint candies For a crunchy texture and flavor.
- 2¾ cups milk, divided Used for both cream cheese and pudding layers.
- 8 oz whipped topping, divided Reserve half for topping.
Pudding Layer
- 2 boxes vanilla instant pudding (5.1 oz each) Provides the creamy pudding layer.
- green gel food coloring To achieve desired shade for the pudding.
- holiday-colored sprinkles For festive decoration.
Instructions
Preparation
- Preheat oven to 350°F and grease a 13×9-inch baking pan.
- Mix red velvet cake mix, melted butter, and egg until combined.
- Spread into the pan and bake for 15 minutes. Cool completely.
- Beat cream cheese and confectioners sugar until smooth. Add 1/4 cup milk and mix.
- Fold in 8 oz of whipped topping and crushed peppermint candies.
- Spread this mixture over the cooled cake base and chill for 30 minutes.
Pudding Layer
- Whisk remaining 2 1/2 cups milk with the pudding mixes.
- Add green gel coloring until desired shade is achieved.
- Spread the pudding over the cream cheese layer. Chill for at least 2 hours.
Assembly
- Top with remaining whipped topping and festive sprinkles.
- Slice and serve chilled.
Notes
Store leftovers tightly covered in the refrigerator for up to three days. Consider freezing without toppings for longer storage.