Christmas Dessert Lasagna
Are you ready for a decadent holiday dessert? Trust me, we’ve got you covered …
you're making mealtime meaningful.
Are you ready for a decadent holiday dessert? Trust me, we’ve got you covered with this Christmas Dessert Lasagna. Before I get into the recipe too far, let’s just take a second to appreciate the beauty of this festive treat, shall we? With a layer of red, white, and green, topped with whipped cream, candy cane pieces, and Andes Mints, surely this is any Christmas-lover’s dream come true!
Get ready to loosen your belt and indulge with this rich dessert. If you’re in the mood for sweets (and really, who isn’t?) then this is the recipe for you!
This dessert lasagna starts out with a layer of cookie dough. The recipe is made easier by using a package of sugar cookie mix. Mix everything according to the package direction, and then fold in crushed peppermints.
Add red food coloring to the dough until you get the desired shade of red. Press the dough into the bottom of a 9×13 baking dish and bake at 350 for 20 minutes. Cool completely before moving on to the next layer.
Next up, we have the cream cheese layer. In a large bowl, mix cream cheese, powdered sugar, vanilla extract, and peppermint extract. Add heavy cream until stiff peaks form. Spread over the cooled cookie layer and chill in the fridge for 30 minutes.
After the 30 minutes are up, it’s time to move on to the green pudding layer. Whisk 2 white chocolate instant pudding mixes with cold milk until combined. Stir in melted white chocolate chips, and then add green food coloring a little at a time until you get the desired shade. Spread the pudding over the cream cheese layer and set in the fridge for another 10 minutes or so.
Top with cool whip, crushed peppermints, and crushed Andes Mints!
Christmas Dessert Lasagna
Yield(s): Serves 12
30m prep time
50m cook time
40m inactive
you're making mealtime meaningful.
Red Cookie Layer:
- 1 package sugar cookie mix
- 1/2 cup butter, softened but not melted
- 2 tablespoons flour
- 1 large egg
- 1/3 cup crushed peppermints
- Red food coloring
White Cream Cheese Layer:
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Green Pudding Layer:
- 2 boxes (3.3 ounces) instant white chocolate pudding mix
- 3 cups cold milk
- 1/2 cup white chocolate chips, melted
- Green food coloring
Topping:
- 2 cups cool whip
- 1/4 cup crushed peppermints
- 1/4 cup mint chocolate chips (or Andes Mints)
Red Cookie Layer:
- Preheat oven to 350°. Line a 9”x13” pan with parchment paper and spray with nonstick spray.
- Add sugar cookie mix, butter, flour, and egg to a large bowl and mix well.
- Fold in crushed peppermints. Add red food coloring a little at a time until you have the desired shade of red.
- Press the cookie dough mix into the bottom of the pan in an even later and bake for 20 minutes. Cool completely before adding layers.
White Cream Cheese Layer:
- Beat cream cheese, powdered sugar, vanilla extract, and peppermint extract in a large mixing bowl. Gradually add heavy cream and beat until stiff peaks form.
- Spread evenly on cooled cookie layer. Place in the refrigerator or freezer for 30 minutes.
Green Pudding Layer:
- Using a hand mixer, beat both boxes of pudding and milk in a large mixing bowl until thickened.
- Add melted white chocolate chips, beating until well-combined. Then, add green food coloring a little at a time until you get the color you want.
- Spread over the white layer and place back in the freezer or refrigerator for another 10 minutes.
Topping:
- Spread cool whip over the green layer and sprinkle remaining crushed peppermints and mint chocolate chips on top. Store in the fridge until ready to eat.
Adapted from My Heavenly Recipes.