Preheat your oven to 350°F (about 175°C). Lightly butter a 9 × 13 inch baking dish and set aside.

In a small bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and powdered sugar until smooth and creamy. Add the red food coloring (about a tablespoon or until you achieve a vibrant red) and mix thoroughly.

On low mixer speed, gradually add the flour mixture to the butter mixture. Mix just until all ingredients are combined and a dough forms.

Press this red cookie dough evenly into the bottom of the prepared baking dish. Bake for 18 to 20 minutes. Once baked, remove from oven and allow to cool completely. Cooling fully is important so the layers above don’t melt or slide.

While the crust cools, prepare the peppermint cheesecake layer. In a bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Add 1 ½ cups of softened Cool Whip and the peppermint extract. Mix gently until combined. Spread this mixture evenly over the cooled cookie crust. Then place the dish in the freezer to firm up while you prepare the pudding.

For the pudding layer, whisk together the two boxes of white chocolate instant pudding mix with 3 cups of milk until smooth and thick. Begin by adding a small amount of food coloring, then slowly increase until you reach the desired shade. Pour this pudding mixture over the cheesecake layer and smooth evenly. Return to freezer for about 5 minutes to set lightly.

Once slightly firm, spread 1 ½ cups of Cool Whip over the pudding layer as the final creamy topping. Then decorate the top generously with mini marshmallows, red and green sprinkles, and M&M candies (or your preferred holiday candies).

Cover the dish and refrigerate for 3 to 4 hours (or overnight) until fully set. When ready, slice into squares and serve chilled.