Christmas Lasagna Dessert Recipe

Ingredients

Red Crust

• 22 ounces vanilla wafers (2 11-ounce boxes)
• 1 cup (2 sticks) salted butter, melted
• Red food coloring gel, small scoop

White Cheesecake

• 8 ounces cream cheese, softened
• ⅓ cup granulated white sugar
• ½ cup sour cream
• 2 cups whipped topping

Green Peppermint Pudding

• 4 cups heavy cream
• ½ teaspoon peppermint extract
• 6.8 ounces cheesecake instant pudding mix (two 3.4-ounce boxes)
• Green liquid food coloring, to desired shade

Topping

• 8 ounces whipped topping tub
• 3 cups mini marshmallows
• Christmas candies, sprinkles, or red & green M&Ms for garnish (optional)

Instructions

1. Place the vanilla wafers into a food processor and crush on high for 2 minutes until they become fine crumbs.
2. In a small bowl, combine melted butter with a small scoop of red food coloring gel until you achieve a deep Christmas red color. Pour this mixture into the crushed wafers and pulse until evenly colored.
3. Press the colored crust firmly into the bottom of a deep 9×13 inch glass baking dish. Place the crust in the freezer while preparing the next layer.
4. In a large mixing bowl, beat the softened cream cheese and granulated sugar with a hand or stand mixer for 3 minutes until light and fluffy. Add in the sour cream and beat for 2 more minutes until smooth.
5. Gently fold the 2 cups of whipped topping into the cream cheese mixture until fully combined, scraping down the bowl as necessary.
6. Evenly spread the cheesecake mixture over the frozen crust. Wipe any excess from the sides of the pan and return to the freezer.
7. In a large bowl, whisk together heavy cream, green liquid food coloring, and peppermint extract. Sprinkle in both packets of cheesecake instant pudding mix and beat with a mixer until smooth and thick, about 2 minutes.
8. Pour the green pudding evenly over the cheesecake layer. Clean the sides of the pan and return the dish to the freezer for 10 minutes until the pudding firms up.
9. Spread the remaining 8 ounces whipped topping evenly over the pudding layer. Cover the dessert and return to the freezer for 30 minutes to 1 hour, or refrigerate for at least 3 hours or overnight to chill thoroughly.
10. Before serving, remove the cover and sprinkle mini marshmallows evenly on top. Add Christmas candies, sprinkles, or red and green M&Ms if desired. Serve chilled.

Notes

• Use gel food coloring for the crust layer and liquid food coloring for the pudding for best results.
• A hand or stand mixer is recommended when making the pudding and cheesecake layers to avoid lumps and achieve a smooth texture.
• Clean the sides of the pan after each layer to maintain clean, distinct layers for a beautiful presentation.
• The longer the dessert chills, the more intense the peppermint flavor and colors become; plan chilling time accordingly.
• Store covered in the refrigerator for 3-5 days or freeze wrapped well for up to 3 months.