Preheat your oven to 350° F (about 175° C) and grease a 13×9 inch baking pan thoroughly.

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.

Evenly spread the batter into the prepared baking pan. Press gently and smooth the top.

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.

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.

Fold in 8 ounces of the whipped topping along with the crushed peppermint candies (if using) to create a creamy peppermint cheesecake layer.

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.

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.

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.

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.

Slice into squares and serve chilled. Enjoy the layered flavors and textures!