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Christmas Lasagna

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a close up shot of a slice of Christmas Lasagna on a plate
Christmas lasagna is a whimsical layered dessert recipe featuring festive colors and plenty of delicious flavors that is sure to add magic to your holiday season.
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Table of Contents
  1. Christmas Lasagna Ingredients
  2. How to Make This Christmas Lasagna Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

All of the colors of Christmas are featured in this dreamy Christmas lasagna. It’s full of holiday spirit with red, white, and green layers of moist cake, creamy cream cheese, and velvety pudding, making it the perfect dessert to bring plenty of cheer to your festivities.

a close up shot of a slice of Christmas Lasagna on a plate

Christmas Lasagna Ingredients

Christmas Lasagna raw ingredients that are labeled

You’ll need:

For the Red Layer

  • 1 (15.25-ounce) box red velvet cake mix (we used Duncan Hines brand)
  • ½ cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the White Layer

  • 16 ounces (two 8-ounce blocks) of cream cheese, room temperature
  • 1¾ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

For the Green Layer

  • 2 cups whole milk, very cold
  • 1 (3.4-ounce) box white chocolate instant pudding mix
  • ½ teaspoon peppermint extract
  • ½ teaspoon green gel food coloring 

For the Garnish

  • 1 (8-ounce) tub Cool Whip whipped topping, thawed
  • 14 original Andes mint candies, unwrapped & chopped
  • 14 peppermint crunch Andes mint candies, unwrapped & chopped

SUBSTITUTIONS AND ADDITIONS

PUDDING: I used white chocolate-flavored instant pudding for the green layer, but instant vanilla pudding would work just as well.

ALCOHOL:  If you are serving this Christmas lasagna at an adults-only party, you could substitute the peppermint extract and green gel food coloring with green Creme de Menthe liqueur for the pudding layer. Remember that if you use this substitute, it is a 60-proof liqueur. You will only need to use a tablespoon or two so you will not notice the alcohol in it.

MINTS: If you cannot find the peppermint crunch Andes mint candies, you can substitute crushed candy canes. Alternatively, you can just use all original Andes mint candies. The peppermint crunch variety tends to be a seasonal item in some areas.

How to Make This Christmas Lasagna Recipe

OUR RECIPE DEVELOPER SAYS

This recipe calls for the use of a boxed red velvet cake mix. Make sure NOT to follow the box directions for this recipe, as it will yield a cake layer and not a thicker brownie-like layer for this recipe.

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

STEP TWO: 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 the cake to cool on the counter for 30 minutes while you prepare the rest of the ingredients.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

cake mix, oil, eggs, and vanilla added to a bowl

STEP THREE: 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.

PRO TIP:

Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your creamy mixture.

STEP FOUR: In an additional large bowl, combine the whole milk, instant white chocolate pudding mix, peppermint extract, and green food coloring. You can whisk by hand or using 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.

milk, pudding mix and peppermint, green food coloring whisked in a bowl

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

cream cheese mixture spread in baking dish

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

green pudding spread over the cream cheese layer in a baking dish

STEP SEVEN: Lastly, 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.

mint candies sprinkled over the lasagna in a baking dish

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

How To Serve

This fun holiday dessert would be a delightful addition to all of the excitement on Christmas day. If it isn’t rich and indulgent enough for you, add a scoop of vanilla ice cream on the side when serving and a homemade hot chocolate to drink.

Our Christmas red velvet poke cake and Christmas wreath cookies are two more delightful treats to add to your holiday baking list.

Storage

IN THE FRIDGE: This holiday lasagna dessert should be served chilled. It is best made ahead of time. You can store it in a covered dish in the refrigerator for up to 4 days.

IN THE FREEZER: This creamy layered dessert can be stored in the freezer for up to one month.

overhead shot of a slice of Christmas Lasagna in a baking dish

This stunning Christmas lasagna is a wonderful chocolate and peppermint dessert. It is sure to delight friends and family this holiday season with its colorful layers of red velvet cake, cream cheese, and minty pudding.

FREQUENTLY ASKED QUESTIONS

Can I freeze this Christmas dessert lasagna?

This tasty treat 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.

Can I use homemade red velvet cake?

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 a different flavor of pudding?

As long as you use a white-colored pudding for this Christmas lasagna dessert, you can use whichever flavor you have available since you will be coloring it green and want to make sure the color shines through.

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a close up shot of a slice of Christmas Lasagna on a plate

Christmas Lasagna

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Christmas lasagna is a whimsical layered dessert recipe featuring festive colors and plenty of delicious flavors that is sure to add magic to your holiday season.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 4 hours 30 minutes
Servings 12

Ingredients
  

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

White Layer

  • 16 ounces cream cheese (in used Duncan Hines brand) 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 Andes mint candies, unwrapped & chopped
  • 14 peppermint crunch Andes mint candies, unwrapped & chopped

Instructions
 

  • 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 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 using 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.
  • Lastly, 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.
  • 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.

Notes

  • This recipe calls for the use of a boxed red velvet cake mix. Make sure NOT to follow the box directions for this recipe, as it will yield a cake layer and not a thicker brownie-like layer for this recipe.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
  • Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your creamy mixture.

Nutrition

Calories: 464kcal | Carbohydrates: 61g | Protein: 8g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 77mg | Sodium: 606mg | Potassium: 265mg | Fiber: 1g | Sugar: 45g | Vitamin A: 653IU | Calcium: 167mg | Iron: 2mg
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