Christmas Lasagna Dessert
User Reviews
5
Christmas Lasagna Dessert
Description
The dessert begins with a red velvet cake batter mixed with melted butter and egg to create a thick, cookie-like layer baked at 350°F. After cooling, it is topped with a mixture of cream cheese, confectioners sugar, milk, whipped topping, and crushed peppermint candies, chilled to set. A second layer of vanilla instant pudding tinted green with gel food coloring is poured on top and refrigerated until firm.
When ready to serve, an additional layer of whipped topping and holiday sprinkles decorates the top, adding sweetness and festive colors. This multi-layer dessert combines rich and refreshing peppermint flavors with classic red velvet and pudding textures.
For those who prefer, peppermint candies can be omitted. The assembled dessert holds well refrigerated for 3-4 days.
Ingredients
- 1 box red velvet cake mix
- ½ cup butter melted
- 1 large egg
- 16 ounces cream cheese
- ½ cup confectioners sugar
- ¼ cup peppermint candies crushed
- 2 ¾ cups milk divided
- 16 ounces whipped topping like Cool Whip
- 2 boxes vanilla instant pudding mix 5.1 ounce boxes
- Green Gel Food Coloring
- Sprinkles holiday colored
Instructions
- Preheat oven to 350° F and grease a 13x9 baking pan.
- In a large mixing bowl, add the cake mix, butter and egg and blend together well with an electric mixer. (do not use the cake mix box instructions) This recipes makes a more cookie like base.
- Pour the batter into the bottom of the pan and spread evenly.
- Bake for 15 minutes. Then remove and cool for 30 minutes or until completely cooled.
- In a separate medium bowl, beat cream cheese and sugar together and add ¼ cup milk.
- Stir in 8 ounce whipped topping and the crushed peppermint candies.
- Spread evenly over the cooled cake layer and place in refrigerator for 30 minutes.
- In another large bowl, mix the remaining 2 ½ cups milk and the two pudding mixes together and add green food coloring until desired color is reached. (start with 5-6 drops and add from there).
- Pour the pudding over the cream cheese layer and place back into the refrigerator for at least 2 hours until set.
- When ready to serve, spread the other 8 ounces of whipped topping over the green pudding layer and top with seasonal colored sprinkles.
Notes
- Omit peppermint candies if a less minty flavor is desired.
- Store the dessert covered in the refrigerator for up to 3-4 days for best freshness.
- The cake base is intentionally dense and cookie-like to support layered toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 317kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 470mg | 20% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 367IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 152mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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