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Holiday Red Velvet Lasagna Dessert Recipe

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This Holiday Lasagna Dessert is a festive layered treat combining a red velvet cookie-like base, a creamy peppermint cheesecake layer, and a vibrant green vanilla pudding topping, all finished with whipped topping and colorful holiday sprinkles. Perfect for holiday gatherings, this no-fuss dessert brings holiday cheer with every bite.

Ingredients

Base Layer

  • 1 box Red Velvet Cake mix
  • 1/2 cup butter, melted
  • 1 large egg

Cream Cheese Layer

  • 16 ounces cream cheese
  • 1/2 cup confectioners sugar
  • 1/4 cup crushed peppermint candies
  • 1/4 cup milk
  • 8 ounces whipped topping (such as Cool Whip)

Pudding Layer

  • 2 boxes Vanilla Instant Pudding (5.1 ounce boxes each)
  • 2 1/2 cups milk
  • Green gel food coloring (5-6 drops, adjust as needed)

Topping

  • 8 ounces whipped topping (such as Cool Whip)
  • Holiday colored sprinkles

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 13x9 inch baking pan to prevent the base layer from sticking.
  2. Make the Base Batter: In a large mixing bowl, combine the red velvet cake mix, melted butter, and egg. Use an electric mixer to blend thoroughly until a thick, cookie-like batter forms, ignoring the cake mix box instructions.
  3. Spread and Bake Base: Pour the batter into the prepared pan and spread it evenly with a spatula to form the base layer. Bake in the preheated oven for 15 minutes.
  4. Cool the Base Layer: After baking, remove the pan from the oven and let the base cool completely for about 30 minutes to ensure the next layers set properly.
  5. Prepare Cream Cheese Layer: In a medium bowl, beat the cream cheese and confectioners sugar together until smooth. Add 1/4 cup of milk and continue mixing. Fold in 8 ounces of whipped topping and the crushed peppermint candies until well combined.
  6. Spread Cream Cheese Layer: Evenly spread the cream cheese mixture over the cooled base layer. Place the pan in the refrigerator and chill for 30 minutes to help the layer set.
  7. Make Pudding Layer: In a large bowl, whisk together the remaining 2 1/2 cups milk and the two vanilla instant pudding mixes until smooth. Add green gel food coloring, starting with 5-6 drops and adjusting until the desired green shade is achieved.
  8. Pour Pudding Over Cream Cheese: Pour the green pudding mixture over the cream cheese layer in the pan, spreading evenly. Return the dessert to the refrigerator for at least 2 hours to set fully.
  9. Add Final Topping and Garnish: Before serving, spread the remaining 8 ounces of whipped topping evenly over the set pudding layer. Sprinkle with holiday colored sprinkles to decorate and add a festive touch.

Notes

  • Make sure the base layer cools completely before adding the cream cheese layer to prevent melting.
  • The crushed peppermint candies add both texture and a festive peppermint flavor; you can adjust the quantity to taste.
  • Adjust the green gel food coloring gradually to avoid making the pudding layer too dark or artificial looking.
  • This dessert is best served chilled, so keep it refrigerated until right before serving.
  • For a gluten-free version, use a gluten-free red velvet cake mix.

Find it online: https://cookedbygrace.com/holiday-red-velvet-lasagna-dessert-recipe/