Christmas Lasagna Dessert

Christmas Lasagna Dessert is a festive layered treat that combines the rich flavors of red velvet cake, creamy cheesecake, and vanilla pudding into a vibrant holiday dessert. With bright green pudding, peppermint crunch, and holiday sprinkles this dessert delivers both visual appeal and irresistible flavor. Easy to assemble and requiring no elaborate baking skill beyond a simple cookie base this dessert promises joyful results for host and guest alike. The layers chill into velvety creaminess and cake like comfort offering a dreamy finale to any holiday meal. Serve chilled with warm cocoa or coffee to brighten winter festival meals.

Why You’ll Love This Christmas Lasagna Dessert

This Christmas Lasagna Dessert is a show‑stopping holiday treat that blends festive colors with unforgettable flavors. The base layer begins as a cookie‑like red velvet cake and supports creamy, minty, pudding layers crowned with whipped topping. Every bite combines soft cake crumb, smooth cheesecake, refreshing peppermint bits, and silky pudding — creating a multi‑textured experience. The vibrant green pudding layer and cheerful sprinkles make it perfect for holiday gatherings or Christmas dinner tables. It is also surprisingly simple to make, even for bakers who don’t usually bake cakes, yet yields dessert that looks gourmet.

Ingredients

• 1 box Red Velvet Cake mix
• ½ cup butter, melted
• 1 large egg
• 16 ounces cream cheese (softened)
• ½ cup confectioners sugar
• ¼ cup crushed peppermint candies (optional)
• 2 ¾ cups milk, divided
• 16 ounces whipped topping (like Cool Whip), divided
• 2 boxes vanilla instant pudding (5.1 ounce each)
• Green gel food coloring
• Holiday colored sprinkles for topping

Step-by-Step How to Make Christmas Lasagna Dessert

1. Preheat your oven to 350° F (about 175° C) and grease a 13×9 inch baking pan thoroughly.
2. In a large mixing bowl, combine the red velvet cake mix, melted butter, and egg. Use an electric mixer to blend well until a dough forms — do not follow the cake mix box instructions. This batter will bake up more like a cookie base rather than a typical cake.
3. Evenly spread the batter into the prepared baking pan. Press gently and smooth the top.
4. Bake in the preheated oven for 15 minutes. Once baked, remove the pan and let the base cool completely — about 30 minutes or until no longer warm.
5. Meanwhile, in a medium bowl, beat the softened cream cheese and confectioners sugar together until smooth and creamy. Stir in ¼ cup of the milk.
6. Fold in 8 ounces of the whipped topping along with the crushed peppermint candies (if using) to create a creamy peppermint cheesecake layer.
7. Spread this cheesecake layer evenly over the cooled red velvet base. Then refrigerate for 30 minutes to allow it to set and firm up slightly.
8. In a large mixing bowl, whisk together the remaining 2 ½ cups of milk with the two packages of vanilla instant pudding mix. Add green gel food coloring a few drops at a time until you reach a festive holiday green shade.
9. Pour the green pudding mixture over the chilled cheesecake layer. Return the dish to the refrigerator and chill for at least 2 hours — this allows the pudding layer to firm up properly.
10. When ready to serve, spread the remaining 8 ounces of whipped topping evenly over the pudding layer. Finish by sprinkling holiday colored sprinkles on top for a festive touch.
11. Slice into squares and serve chilled. Enjoy the layered flavors and textures!

Helpful Tips

• Use room‑temperature cream cheese and softened butter — this makes mixing smoother and prevents lumps.
• If your whipped topping is slightly frozen, let it thaw before folding it in, or you risk streaks.
• For neat slices, run a sharp knife under hot water, dry it, and then slice — wiping between cuts. This helps keep clean layers.
• Chill sufficiently — the dessert is easier to slice and looks more polished when fully set.
• For extra peppermint flavor, use crushed candy canes or peppermint bark instead of plain peppermint candies.

Substitutions And Variations

• Egg‑free or lighter base: Use a dairy‑free butter substitute or margarine, and swap the egg for ¼ cup applesauce, for a lighter, vegetarian base.
• Chocolate lovers version: Sprinkle a thin layer of mini chocolate chips between the pudding and whipped topping layers for extra indulgence.
• Different pudding flavor: Replace vanilla pudding with white chocolate pudding for a richer, sweeter taste; or try mint pudding for a stronger peppermint vibe.
• Festive color swaps: Use red gel food coloring instead of green for a red and white layered look, or alternate layers for a striped appearance.
• No peppermint version: Simply omit the crushed peppermint candies for a milder cheesecake‑pudding taste — perfect for guests who dislike mint.

Storage Instructions

Keep this dessert covered and refrigerated. It will stay fresh for up to 3 to 4 days. To maintain the ideal texture, seal the dessert with plastic wrap or a lid to keep the whipped topping moist and shield it from absorbing any refrigerator smells. If serving later, let slices sit at room temperature for 5 to 10 minutes before serving to soften slightly.

Nutritional Information (per slice)

• Calories: 317 kcal
• Carbohydrates: 42 g
• Protein: 5 g
• Total Fat: 14 g, including 9 g saturated fat, 3 g monounsaturated fat, 1 g polyunsaturated fat, and 1 g trans fat
• Cholesterol: 41 mg
• Sodium: 470 mg
• Potassium: 146 mg
• Fiber: 1 g
• Sugar: 31 g
• Vitamin A: 367 IU
• Vitamin C: 1 mg
• Calcium: 152 mg
• Iron: 1 mg

Keep in mind nutritional values may vary slightly depending on exact brands and serving size.

Serving Suggestions

• Serve chilled on a festive dessert platter garnished with extra crushed peppermint or a sprinkle of cocoa powder for holiday flair.
• Pair with a warm cup of coffee, hot cocoa, or spiced tea — the contrast between chilled dessert and warm beverage enhances the flavors.
• For holiday parties, cut into small squares and serve in bite‑sized portions for easy snacking.
• Add a garnish of fresh mint leaves or a dusting of powdered sugar just before serving for a more elegant presentation.

Frequently Asked Questions About Christmas Lasagna Dessert

Can I make this dessert ahead of time?
Yes. You can assemble the dessert the day before you plan to serve it. In fact, a full overnight chill helps the layers set better and the flavors meld. Just cover the pan and refrigerate, then add the whipped topping and sprinkles right before serving.

Can I skip the peppermint candies?
Absolutely. The peppermint layer adds a festive crunch and mint flavor, but if you or your guests prefer something milder, omit them. The dessert remains creamy, sweet, and delicious — more like a red velvet cheesecake pudding.

What if I do not have a 13×9 inch pan?
You can use a slightly smaller or larger pan — just make sure to press the base evenly and adjust baking time. If using a deeper pan, you may need to bake the red velvet base a couple of minutes longer.

How do I know when the layers are properly set?
The cheesecake layer should feel firm to the touch after chilling 30 minutes. The pudding layer should feel like a thick but soft custard, with no liquid pooling on top before you add the final whipped topping.

Can I freeze leftovers?
Freezing is not recommended — the texture of the creamy and pudding layers may become grainy or watery once thawed. For best taste and texture, keep refrigerated and consume within 3 to 4 days.

Conclusion

Thank you for trying this Christmas Lasagna Dessert recipe. I hope you enjoy building each colorful layer and taking that first cool, creamy bite. It is a dessert that feels special but is surprisingly simple to make — no need for advanced baking skills, just joy, creativity, and a festive spirit. Whether you serve it at a holiday gathering or cozy dinner with loved ones this season, I believe this dessert will bring smiles and satisfy sweet cravings. Happy cooking and enjoy your holiday treats!

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