Description

This Christmas Lasagna Dessert is a festive layered treat featuring a red velvet cake base topped with a creamy vanilla-cream cheese layer, a vibrant peppermint-flavored white chocolate pudding layer, and a fluffy Cool Whip topping sprinkled with chopped Andes mints. Perfect for holiday gatherings, this no-bake layering dessert combines rich, sweet, and minty flavors with a delightful contrast of textures.

Ingredients

Scale

Red Velvet Cake Layer

15.25 ounces red velvet cake mix
½ cup vegetable oil
2 large eggs, room temperature
1 teaspoon vanilla extract

Cream Cheese Layer

16 ounces cream cheese, softened
1¾ cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt

Pudding Layer

2 cups whole milk, very cold
3.4 ounces white chocolate instant pudding mix
½ teaspoon peppermint extract
½ teaspoon green gel food coloring

Topping

8 ounces Cool Whip whipped topping, thawed
14 original Andes mint candies, unwrapped and chopped
14 peppermint crunch Andes mint candies, unwrapped and chopped

Instructions

Preheat and Prepare Baking Dish: Preheat the oven to 350°F (177°C). Lightly spray the bottom of a 9×13-inch glass baking dish to prevent sticking.
Make and Bake Red Velvet Cake Layer: In a large bowl, combine the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Mix by hand for 1 minute until the batter is thick and smooth. Spread evenly into the prepared baking dish and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool on the counter for 30 minutes.
Prepare Cream Cheese Mixture: In a separate large bowl, beat softened cream cheese with a handheld mixer on medium speed for 1 to 2 minutes until smooth and creamy. Add salt, vanilla extract, and powdered sugar. Continue beating for another 1 to 2 minutes until completely lump-free. Cover and refrigerate while the cake layer bakes and cools.
Make Peppermint Pudding Layer: In another bowl, whisk together very cold milk, white chocolate instant pudding mix, peppermint extract, and green gel food coloring. Use a handheld mixer or whisk for 2 to 3 minutes until the pudding thickens and color is evenly distributed. Cover and refrigerate alongside the cream cheese mixture.
Assemble Cream Cheese Layer: Once the red velvet cake layer has cooled, evenly spread the cream cheese mixture over the top, taking care to keep the layers separate.
Layer Peppermint Pudding: Carefully spread the green pudding layer on top of the cream cheese layer, ensuring the layers do not mix.
Add Cool Whip Topping and Andes Mints: Evenly spread the thawed Cool Whip over the pudding layer. Sprinkle the chopped original and peppermint crunch Andes mint candies over the top for festive color and flavor.
Chill to Set: Refrigerate the assembled Christmas lasagna for at least 4 hours or preferably overnight to allow all layers to firm up before slicing and serving.

Notes

Make sure the cream cheese is fully softened for a smooth mixture.
Use very cold milk for the pudding to ensure proper thickening.
Chilling overnight improves the texture and makes it easier to cut.
For added texture, consider lightly crushing some Andes mints to sprinkle on top.
If desired, substitute Cool Whip with homemade whipped cream for a fresher topping.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Christmas dessert, layered dessert, red velvet dessert, peppermint dessert, holiday sweets, no-bake frosting, Andes mints dessert