Christmas Dessert Lasagna
This Christmas Dessert Lasagna is made with delicious layers of red velvet brownies and vanilla pudding, topped with tangy peppermint.
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Servings: 18 Servings
Calories: 353kcal
Equipment
- 9x13 baking dish
- large bowls
- Mixer
- Spatula
Ingredients
- 15.25 ounces Red Velvet cake mix
- ½ cup butter melted
- 1 egg
- 16 ounces cream cheese
- ½ cup confectioners sugar
- ¼ cup crushed candy canes
- 2 ¾ cups milk divided
- 16 ounces Cool Whip
- 6.8 ounces vanilla instant pudding
- green gel food coloring
- Christmas themed sprinkles and crushed candy canes for topping
Instructions
- Preheat the oven to 350 F and grease a 9×13 pan.
- In a large bowl, mix cake mix, butter and egg.15.25 ounces Red Velvet cake mix, ½ cup butter, 1 egg
- Pour the batter into the prepared pan and spread it evenly with a spatula.
- Place in oven for 15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it.
- Let the brownies cool for about an hour.
- While the brownie layer is cooling, beat cream cheese and sugar together and add ¼ cup milk.16 ounces cream cheese, ½ cup confectioners sugar
- Fold in one container of Cool Whip and the crushed candy canes.¼ cup crushed candy canes, 16 ounces Cool Whip
- Spread the peppermint cheesecake layer evenly over the cooled brownie layer and place in the refrigerator for 15-20 minutes.
- In a large bowl, whisk the milk and the pudding mix together. Add the green gel coloring a few drops at a time until you're happy with the shade.2 ¾ cups milk, 6.8 ounces vanilla instant pudding, green gel food coloring
- Pour the pudding over the cream cheese layer and place back into the refrigerator to set up for at least 4 hours.
- When ready to serve, top with the second container of Cool Whip and the sprinkles. Serve immediately.Christmas themed sprinkles and crushed candy canes for topping
Video
Notes
Pro Tips
- Don’t overbake the brownie layer — a few moist crumbs on the toothpick are perfect; avoid waiting for it to come out clean.
- Let the brownie layer cool completely before adding the cream cheese layer. A warm base will cause the layers to mix and lose their distinct appearance.
- Beat the cream cheese and powdered sugar well to avoid lumps. If you see lumps, beat for another minute or two until the mixture is completely smooth before folding in the Cool Whip.
- Fold, don’t mix, the Cool Whip into the cream cheese layer to preserve its light and airy texture.
- Let the pudding mixture sit for 2-3 minutes to thicken before spreading it over the cream cheese layer.
- For a decorative finish, use a piping bag to pipe the whipped topping on top. Add swirls or stars for a fancier look.
- For clean slices, use a sharp knife and wipe it carefully with a damp paper towel between cuts. This keeps the layers distinct and neat.
Recipe FAQs
Can I make this dessert ahead of time? Yes, this dessert is perfect for making ahead. In fact, it’s better if it’s made the night before because it gives the layers time to set and the flavors to meld. Just leave off the final layer of Cool Whip and toppings until right before serving to keep it fresh and visually appealing. What's the best way to crush candy canes? Place the candy canes in a zip-top bag, seal it, and use a rolling pin to crush them into small pieces. How do I store leftovers? Cover the pan tightly with plastic wrap or foil and store in the refrigerator for up to 3-4 days. For the best texture, consume it within 2 days.Nutrition
Serving: 1Serving | Calories: 353kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 422mg | Potassium: 203mg | Fiber: 1g | Sugar: 28g | Vitamin A: 614IU | Calcium: 137mg | Iron: 1mg