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 peppermint cheesecake layer, a pudding layer and then a topping. Let’s get started!
Ingredients:
For the cookie layer:
- butter
- powdered sugar
- flour
- cocoa powder
- salt
- red food coloring
For the cheesecake layer:
- cream cheese
- powdered sugar
- Cool Whip
- peppermint extract
For the pudding layer:
- white chocolate instant pudding
- milk
- green food coloring
For the topping:
- cool whip
- mini marshmallows
- candy canes
Directions
- Preheat the oven to 350 and tear of a large sheet of parchment paper to cover a 9×13 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 thoroughly 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:
- Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and crushed candy canes
- Place in the fridge for overnight.
- Enjoy your Christmas Lasagna!
Check out some more of our delicious holiday desserts:
Hot Cocoa Marshmallow Cookie Cups
Christmas Lasagna
Ingredients
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.
Last Step:
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