Christmas Lasagna

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

Christmas Lasagna Dessert Ingredients
Substitutions And Additions
How To Make This Christmas Lasagna Dessert Recipe
How To Serve This Red Velvet Lasagna
Storage
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

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

Christmas Lasagna Dessert Ingredients

Christmas Lasagna raw ingredients that are labeled

Christmas dessert lasagna is truly a delicious indulgence. Rich and sinfully smooth, every single bite will be absolutely melt-in-your-mouth perfection.

Rich layers of red velvet cake, creamy cheesecake, and peppermint-infused white chocolate pudding mingle together.

To make this festive dessert, you’ll need:

For The Red Layer:

1 (15.25-ounce) box of red velvet cake mix
½ cup of vegetable oil
2 large eggs, room temperature
1 teaspoon of vanilla extract

For The White Layer:

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

For The Green Layer:

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

For The Garnish:

1 (8-ounce) tub of 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 at an adults-only party, substitute the peppermint extract and green food coloring with green Creme de Menthe liqueur in the pudding.

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 Dessert Recipe

This delicious recipe creates layers of different flavors and textures.

The first layer is an easy red velvet cake made from a boxed cake mix.

The white layer consists of cream cheese combined with powdered sugar, vanilla, and salt, which you will combine with a hand mixer and layer over top of the cake.

Next, make the pudding, adding peppermint extract and green food coloring to create the green layer.

Finally, the dessert is topped with a garnish of whipped topping and peppermint candies.

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 one 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 large mixing bowl, add the cream cheese and beat, with a hand mixer on medium speed, for one to two minutes or until smooth and creamy.

Add the salt, vanilla extract, and powdered sugar, and continue to beat on medium speed for another one to two 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 use a handheld electric mixer for two to three 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.

Make sure not to get any of the red velvet cake into the cream cheese mixture.

cream cheese mixture spread in baking dish

STEP SIX: 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: Evenly spread the thawed Cool Whip whipped topping over the green pudding layer.

Sprinkle with the chopped original and peppermint crunch 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 four hours or up to overnight to allow for all the layers to firm up before cutting and serving.

How To Serve This Red Velvet Lasagna

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.

For a cold drink, try our homemade eggnog or take the peppermint flavor an indulgent step further with our mint chocolate chip milkshake.

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

MORE CHRISTMAS RECIPES

Cookie Recipes

Easy Christmas Sugar Cookies

Cookie Recipes

Christmas Pinwheel Cookies

Storage

We’ve got you covered with some essential storage tips for this lasagna dessert.

MAKE AHEAD: If you want to get ahead of the holiday hustle and bustle, you can prepare this Christmas lasagna in advance.

Store it in the refrigerator for up to 24 hours before serving.

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 four days.

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

Make this ahead of time so that you have it ready to go when the holidays get busy.

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

Why We Love This Recipe

FESTIVE LAYERS: This dessert is a delightful symphony of flavors and textures, with each layer bringing something special to the holiday table.

EYE CATCHING PRESENTATION: With its vibrant red and white layers, this Christmas lasagna dessert is a showstopper on the dessert table.

MAKE AHEAD CONVENIENCE: The ability to prepare this dessert ahead of time is a real time-saver during the busy holiday season.

This stunning Christmas lasagna dessert 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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Christmas Lasagna Dessert

4.98 from 39 votes

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

Cook Time 20

Total Time 4 30

Servings

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Ingredients

Red Layer

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

White Layer

16 ounces cream cheese
1¾ 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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Rhadonda Sedgwick Creative Director
Lexus Monroe Editorial Assistant