Name: Christmas Lasagna Dessert Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 15.25 ounces red velvet cake mix; ½ cup vegetable oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 16 ounces cream cheese, softened; 1¾ cups powdered sugar; 1 teaspoon vanilla extract; ½ teaspoon salt; 2 cups whole milk, very cold; 3.4 ounces white chocolate instant pudding mix; ½ teaspoon peppermint extract; ½ teaspoon green gel food coloring; 8 ounces Cool Whip whipped topping, thawed; 14 original Andes mint candies, unwrapped and chopped; 14 peppermint crunch Andes mint candies, unwrapped and chopped

Ingredients

15.25 ounces red velvet cake mix

½ cup vegetable oil

2 large eggs (room temperature)

1 teaspoon vanilla extract

16 ounces cream cheese

1¾ cups powdered sugar

1 teaspoon vanilla extract

½ teaspoon salt

2 cups whole milk (very cold)

3.4 ounces white chocolate instant pudding

½ teaspoon peppermint extract

½ teaspoon green gel food coloring

8 ounces Cool Whip whipped topping (thawed)

14 original Andes mint candies (unwrapped & chopped)

14 peppermint crunch Andes mint candies (unwrapped & chopped)

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray the bottom of a 9×13-inch glass baking dish.

Step 2: In a large mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Mix by hand for 1 minute or until smooth without lumps. Spread the thick, brownie-like batter evenly in the prepared dish and bake for 20 to 25 minutes. Check doneness with a toothpick; it should come out clean. Let cool on the counter for 30 minutes.

Step 3: In another large bowl, beat the softened cream cheese with a handheld mixer on medium speed for 1 to 2 minutes until smooth. Add salt, vanilla extract, and powdered sugar, then continue beating for 1 to 2 more minutes until fully combined. Cover and refrigerate while the cake is baking and cooling.

Step 4: In a separate large bowl, whisk together whole milk, white chocolate instant pudding mix, peppermint extract, and green gel food coloring for 2 to 3 minutes until the pudding begins to thicken and the color is evenly blended. Cover and refrigerate.

Step 5: Once the red velvet layer has cooled, spread the cream cheese mixture evenly over the cake layer, taking care not to mix them.

Step 6: Carefully spread the green pudding layer over the cream cheese layer, keeping the layers intact.

Step 7: Spread the thawed Cool Whip evenly on top of the pudding layer. Sprinkle the chopped original and peppermint crunch Andes mint candies over the entire surface.

Step 8: Refrigerate the Christmas lasagna for at least 4 hours or overnight to let all layers set firmly before cutting and serving.

Tips & Variations

For a stronger mint flavor, add an extra ¼ teaspoon of peppermint extract to the pudding layer.

You can substitute crushed candy canes for Andes mints if you prefer a different texture.

Use fresh whipped cream instead of Cool Whip for a lighter topping.

Allow the dessert to chill overnight for the best layering and slice cleanly.

FAQs

Can I make this dessert ahead of time?

Yes, this dessert actually benefits from being made ahead. Chilling it for several hours or overnight helps the layers set firmly, making it easier to slice and enhancing the flavors.

Can I use a different cake mix flavor?

You can experiment with other cake flavors such as chocolate or vanilla, but red velvet adds a festive color and pairs especially well with mint and cream cheese layers.