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Christmas Lasagna Dessert

This Christmas Lasagna isn’t at all what you’re thinking. No, there’s no pasta or red sauce. It’s pudding, cheesecake and chocolate! Doesn’t that sound amazing?

If you’re looking for a new and fun holiday dessert you’re going to love this one.

Christmas Lasagna

This dessert has four layers: a cookie layer, a pepermint cheesecake layer, a pudding layer and then a topping. Let’s get started!

Ingredients:

For the cookie layer:

• 3/4 C unsalted sweet cream butter, softened
• 1/2 C powdered sugar
• 1 1/2 C flour
• 1 tbsp Hershey cocoa powder
• 1/4 tsp salt
• 3-6 drops red food coloring

For the cheesecake layer:

• 1 8 oz. cream cheese, softened
• 1 C powdered sugar
• 1 ½ C Cool Whip
• 1 tsp pure peppermint extract

For the pudding layer:

• 2 – 3.9 oz. box white chocolate instant pudding
• 3 C milk
• 2-4 drops green food coloring

For the topping:

• 1 ½ C cool whip
• 3 C mini marshmallows
• 1 C Crushed candy canes

Directions

1. Preheat the oven to 350 and tear of a large sheet of parchment paper to cover a 9×13 baking dish
2. In a small bowl whisk together flour, salt and cocoa powder
3. In a standing mixer, beat butter and sugar until smooth
4. Add red food coloring and mix well
5. Turn you mixer on low speed and gradually add flour mixture
6. You may need to use your hands to mix throughly to make sure that you get all the flour mixture
7. Press the mixture into bottom of baking dish and bake for 18-20 minutes
8. Remove from the oven and cool completely

Peppermint cheesecake layer:

1. Using the standing mixer, beat the cream cheese and powder sugar until smooth
2. Add 1 ½ cup Cool Whip and peppermint extract and mix until combine.
3. Spread over cooled shortbread layer.
4. Place into the freezer to harden while you make the pudding

Green pudding layer:

1. In a large mixing bowl, combine the two boxes of pudding, milk and green food coloring and mix for 5 minutes.
2. Spread over cream cheese layer.
3. Place into the freezer for 1 hour

Topping:

1. Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and crushed candy canes
2. Place in the fridge for overnight.
3. Enjoy your Christmas Lasagna!

Christmas Lasagna

Published By Jill

This dessert has four layers: a cookie layer, a peppermint cheesecake layer, a pudding layer and then a topping. Let’s get started!

5 from 1 vote

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Prep Time 2 hrs

Course Dessert

Cuisine American

Servings 16 servings

Calories 334 kcal

Ingredients

  

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Cookie Layer:

• 3/4 C unsalted sweet cream butter softened
• 1/2 C powdered sugar
• 1 1/2 C flour
• 1 tbsp Hershey cocoa powder
• 1/4 tsp salt
• 3-6 drops red food coloring

Peppermint Cheesecake Layer:

• 8 oz. cream cheese softened
• 1 C powdered sugar
• 1 ½ C Cool Whip
• 1 tsp pure peppermint extract

Pudding Layer:

• 2 - 3.9 oz. box white chocolate instant pudding
• 3 C milk
• 2-4 drops green food coloring

Topping:

• 1 ½ C cool whip
• 3 C mini marshmallows
• 1 C Crushed candy canes

Instructions

 

• Preheat the oven to 350 and tear of a large sheet of parchment paper to cover a 9x13 baking dish
• In a small bowl whisk together flour, salt and cocoa powder
• In a standing mixer, beat butter and sugar until smooth.
• Add red food coloring and mix well
• Turn you mixer on low speed and gradually add flour mixture
• You may need to use your hands to mix throughly to make sure that you get all the flour mixture.
• Press the mixture into bottom of baking dish and bake for 18-20 minutes.
• Remove from the oven and cool completely.

Peppermint cheesecake layer:

• Using the standing mixer, beat the cream cheese and powder sugar until smooth
• Add 1 ½ cup Cool Whip and peppermint extract and mix until combine.
• Spread over cooled shortbread layer.
• Place into the freezer to harden while you make the pudding

Green pudding layer:

• In a large mixing bowl, combine the two boxes of pudding, milk and green food coloring and mix for 5 minutes.
• Spread over cream cheese layer.
• Place into the freezer for 1 hour

Topping directions :

• Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and crushed candy canes
• Place in the fridge for overnight.

Nutrition

Calories: 334kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 187mgPotassium: 115mgFiber: 1gSugar: 30gVitamin A: 555IUCalcium: 85mgIron: 0.7mg

Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Inspired by OMG Chocolate Desserts

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