Description
This festive Christmas Lasagna Dessert is a layered treat featuring a red velvet cake base, a creamy cream cheese and crushed candy cane layer, and a vibrant green vanilla pudding topping. Finished with Cool Whip and holiday sprinkles, it’s a delightful no-bake holiday dessert perfect for gatherings.
Ingredients
Scale
Red Velvet Cake Layer
- 1 box red velvet cake mix
- 1/2 cup butter melted
- 1 egg
Cream Cheese Layer
- 16 ounces cream cheese softened
- 1/2 cup confectioners sugar
- 1/4 cup crushed candy canes
- 1/4 cup milk
- 16 ounces Cool Whip (divided into two 8-ounce containers)
Vanilla Pudding Layer
- 2 3.4 ounce packages vanilla instant pudding
- 2 3/4 cups milk divided
- Green gel food coloring
Garnish
- Christmas sprinkles
- Crushed candy canes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and grease a 13×9 inch pan to prevent sticking.
- Mix Cake Batter: In a large mixing bowl, combine the red velvet cake mix, melted butter, and egg, mixing thoroughly until smooth.
- Bake Red Velvet Layer: Spread the cake batter evenly into the prepared pan and bake for 18 minutes or until a toothpick inserted comes out clean. Remove and allow to cool completely.
- Prepare Cream Cheese Layer: In a mixing bowl, beat the softened cream cheese with the confectioners sugar until creamy and smooth. Add 1/4 cup of milk and continue beating until well combined.
- Fold in Cool Whip and Candy Canes: Gently fold one 8-ounce container of Cool Whip and the crushed candy canes into the cream cheese mixture until evenly mixed.
- Assemble Cream Cheese Layer: Spread this cream cheese layer evenly over the cooled red velvet cake layer in the pan. Place the pan in the refrigerator to chill while preparing the pudding layer.
- Mix Pudding Layer: In a large bowl, whisk together the vanilla instant pudding mixes with 2 1/2 cups of milk until thickened. Add green gel food coloring gradually until the mixture reaches a bright Grinch green shade.
- Pour Pudding Layer: Pour the green pudding layer evenly over the cream cheese layer and return the pan to the refrigerator.
- Chill to Set: Refrigerate the layered dessert for at least 4 hours to allow the pudding to set properly.
- Add Final Topping and Garnish: After the pudding layer has set, top with the remaining 8 ounces of Cool Whip, spreading evenly. Garnish with Christmas sprinkles and additional crushed candy canes before serving.
Notes
- For a creative variation, turn this dessert into a trifle by cutting the cake into chunks and layering in a large glass bowl with the cream cheese and pudding mixtures.
- Use room temperature cream cheese to ensure a smooth and creamy layer without lumps.
- The green gel food coloring should be added gradually to achieve the perfect festive shade without overpowering the vanilla pudding flavor.
- Ensure the red velvet cake layer is completely cooled before adding the cream cheese layer to prevent melting or sliding.
- This dessert can be prepared a day ahead to enhance the flavors and ease holiday meal preparation.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
