Christmas Lasagna
A festive dessert featuring layers of creamy goodness, vibrant colors, and a touch of nostalgia, perfect for holiday gatherings!
Equipment
- 9 x 13 inch Baking Dish
- Mixing Bowls:
- Electric Mixer
- Whisk
Ingredients
- ¾ cup Unsalted Butter Softened for red shortbread layer
- ½ cup Powdered Sugar For red shortbread layer
- 1 ½ cups All-Purpose Flour For red shortbread layer
- 1 tablespoon Cocoa Powder For red shortbread layer
- ¼ teaspoon Salt For red shortbread layer
- Red Food Coloring For red shortbread layer
- 1 cup Powdered Sugar For cream cheese layer
- 8 oz Cream Cheese Softened for cream cheese layer
- 1 ½ cups Cool Whip Thawed for cream cheese layer
- 1 teaspoon Peppermint Extract For cream cheese layer
- 2 boxes (3.9 oz each) White Chocolate Instant Pudding For green pudding layer
- 3 cups Milk For green pudding layer
- Green Food Coloring For green pudding layer
- 1 ½ cups Cool Whip For topping
- 2 cups Mini Marshmallows For garnish
- Red and Green Sprinkles For garnish
- M & M candies For garnish
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9 x 13-inch baking dish.
- Mix flour, cocoa powder, and salt in a small bowl. In another bowl, beat butter and powdered sugar until smooth. Add red food coloring and mix until desired shade is achieved. Gradually add the flour mixture and blend until incorporated.
- Press the mixture into the bottom of the baking dish and bake for 18-20 minutes. Allow to cool completely.
- Beat cream cheese and powdered sugar until smooth. Fold in 1 ½ cups of Cool Whip and peppermint extract until combined. Spread over the cooled red layer.
- In a large bowl, whisk together pudding mixes and milk. Add green food coloring to achieve desired color. Pour over the cream cheese layer.
- Spread 1 ½ cups of Cool Whip over the pudding layer. Top with mini marshmallows, sprinkles, and M & M candies.
- Refrigerate for 3-4 hours or until set before serving.
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Notes
Store leftovers in the refrigerator for up to 3-5 days.