Christmas Lasagna – The Best Blog Recipes

Christmas lasagna is a layered dessert made up of a red velvet crust, peppermint cheesecake, white chocolate pudding, whipped cream, and chopped Andes mint candies.

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Table of Contents
  1. Christmas Lasagna Ingredients
  2. How to Make Christmas Lasagna
  3. How to Store Christmas Lasagna
  4. JUMP TO RECIPE

Christmas Lasagna is a delicious layered dessert, perfect to get you in the Christmas spirit!

MORE RECIPES: Candy Cane Lush Recipe | White Chocolate Lasagna | Lemon lasagna

Christmas Lasagna is the ideal Christmas dessert! Every vibrant layer is not only absolutely delectable but also stunning to look at. Christmas Lasagna is made up of a red velvet crust, a peppermint cheesecake layer, white chocolate pudding, whipped cream, and chopped Andes mint candies on top. This colorful dessert is full of Christmas cheer!

Christmas Lasagna is super easy to make, full of simple, easy-to-find ingredients. That means, this quintessential Christmas Day dessert will not only wow your guests, but it’s also easy on your budget!

Christmas Lasagna is full of cool minty flavor that you won’t be able to get enough of. it checks off every box for the perfect Christmas dessert, even Santa will want some! Every bite is packed with Christmas flavor!

Christmas Lasagna Ingredients

  • Cake mix – red velvet cake mix (in used Duncan Hines brand)
  • Oil – vegetable oil
  • Eggs – large eggs
  • Vanilla extract
  • Cream cheese
  • Sugar – powdered sugar
  • Salt
  • Milk – whole milk
  • Chocolate pudding – white chocolate instant pudding
  • Peppermint extract
  • Food colouring – green gel food coloring
  • Cool Whip
  • Mint candies – Andes mint candies
  • Peppermint – peppermint crunch Andes mint candies

Christmas Lasagna is super easy to make, but it does take a little bit of time. Each layer has to be made separately, so there is some lag time between each step. But trust us, the mouth-watering taste is well worth the wait!

Christmas Lasagna calls for using a box of red velvet cake mix. You must make sure NOT to follow the instructions on the box, but instead the instructions in the recipe. If you follow the box instructions, you’ll get a traditional cake layer, and not a thicker, brownie-like bottom layer.

While we garnish the top of our Christmas Lasagna with chopped Andean mint candies, you can substitute those for your favorite Christmas candies, such as Mini red and green M&M’s or red and green sprinkles. Make your Christmas Lasagna as festive as you want to!

How to Make Christmas Lasagna

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

SECOND STEP: In a large mixing bowl, add the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Mix by hand for 1 minute or until all the lumps are gone. This will be a thick, brownie-like batter. Spread evenly into the bottom of the prepared baking dish and bake for 20 to 25 minutes. A toothpick inserted into the center should come out clean when done. Allow it to cool on the counter for 30 minutes while you prepare the rest of the ingredients.

THIRD STEP: In a separate large mixing bowl, add the softened cream cheese and beat, with a handheld mixer on medium speed, for 1 to 2 minutes or until smooth and creamy. Add the salt, vanilla extract, and powdered sugar and continue to beat on medium speed for another 1 to 2 minutes or until no lumps remain. Cover with plastic wrap and refrigerate while the red velvet portion is baking and cooling.

FOURTH STEP: In an additional large bowl, combine the whole milk, instant white chocolate pudding mix, peppermint extract, and green gel food coloring. You can whisk by hand or use a handheld electric mixer for 2 to 3 minutes. Your instant pudding should start to thicken up, and all your green gel food coloring should be completely incorporated. Cover with plastic wrap and refrigerate while your red velvet layer is baking and cooling.

FIFTH STEP: Once your red velvet layer has cooled, you can evenly spread the cream cheese mixture making sure not to get any of the red velvet cake mixed into the cream cheese mixture.

SIXTH STEP: Next, you will carefully spread the green pudding layer over the cream cheese layer, being careful not to mix the layers.

SEVENTH STEP: Finally, you will evenly spread the thawed Cool Whip whipped topping over the green pudding layer. Sprinkle with the original and peppermint crunch chopped Andes mint candies over the top of the Christmas lasagna.

EIGHTH STEP: Chill the Christmas lasagna for a minimum of 4 hours or up to overnight to allow for all the layers to firm up prior to cutting and serving.

Can I use homemade red velvet cake for this dessert lasagna?

It is best for this recipe to use a boxed cake mix and follow the directions listed above. The mix-in ingredients to make the cake are different than for creating a red velvet cake and should produce a brownie-like texture instead.

Can I use vanilla pudding instead of white chocolate?

Since you will be coloring the pudding green, you can use any white-colored pudding for this Christmas lasagna dessert.

Can I freeze this layered dessert recipe?

This tasty Christmas dessert lasagna can be frozen for up to a month. Perfect for preparing ahead of time, making it easy to add to your holiday table once things get busy.

How to Store Christmas Lasagna

IN THE FRIDGE: Christmas Lasagna can be stored in an airtight container in the refrigerator for up to 4 days.

IN THE FREEZER: Christmas Lasagna can be stored wrapped in plastic wrap in the freezer for up to 1 month. Make sure to thaw it in the refrigerator before serving.

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Red Layer

  • 15.25 ounces red velvet cake mix in used Duncan Hines brand
  • ½ cup vegetable oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Red Layer

  • 16 ounces cream cheese in used Duncan Hines brand at room temperature
  • cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Green Layer

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

Garnish

  • 8 ounces Cool Whip whipped topping thawed
  • 14 original Andean mint candies unwrapped & chopped
  • 14 peppermint crunch Andes mint candies unwrapped & chopped
  • Preheat the oven to 350°F. Lightly spray the bottom of a 9×13-inch glass baking dish.

  • In a large mixing bowl, add the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Mix by hand for 1 minute or until all the lumps are gone. This will be a thick, brownie-like batter. Spread evenly into the bottom of the prepared baking dish and bake for 20 to 25 minutes. A toothpick inserted into the center should come out clean when done. Allow it to cool on the counter for 30 minutes while you prepare the rest of the ingredients.

  • In a separate large mixing bowl, add the softened cream cheese and beat, with a handheld mixer on medium speed, for 1 to 2 minutes or until smooth and creamy. Add the salt, vanilla extract, and powdered sugar and continue to beat on medium speed for another 1 to 2 minutes or until no lumps remain. Cover with plastic wrap and refrigerate while the red velvet portion is baking and cooling.

  • In an additional large bowl, combine the whole milk, instant white chocolate pudding mix, peppermint extract, and green gel food coloring. You can whisk by hand or use a handheld electric mixer for 2 to 3 minutes. Your instant pudding should start to thicken up, and all your green gel food coloring should be completely incorporated. Cover with plastic wrap and refrigerate while your red velvet layer is baking and cooling.

  • Once your red velvet layer has cooled, you can evenly spread the cream cheese mixture making sure not to get any of the red velvet cake mixed into the cream cheese mixture.

  • Next, you will carefully spread the green pudding layer over the cream cheese layer, being careful not to mix the layers.

  • Finally, you will evenly spread the thawed Cool Whip whipped topping over the green pudding layer. Sprinkle with the original and peppermint crunch chopped Andes mint candies over the top of the Christmas lasagna.

  • EIGHTH STEP: Chill the Christmas lasagna for a minimum of 4 hours or up to overnight to allow for all the layers to firm up prior to cutting and serving.

Calories: 475kcal | Carbohydrates: 65g | Protein: 7g | Dish: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 73mg | Sodium: 865mg | Potassium: 262mg | Fiber: 1g | Sugar: 42g | Vitamin A: 647IU | Calcium: 167mg | Iron: 2mg

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