Christmas Lasagna
A delightful no-bake dessert featuring layers of creamy peppermint cheesecake, green pudding, and a buttery shortbread base, perfect for holiday celebrations.
Servings: 12 servings
Calories: 250kcal
Ingredients
Shortbread Cookie Layer
- 3/4 cup unsalted butter, softened Adds a rich, creamy texture to the base.
- 1/2 cup powdered sugar Sweetens and lightens the mixture for a melt-in-your-mouth experience.
- 1 1/2 cups all-purpose flour Provides structure and supports the delicate texture of the cookie.
- 1 tablespoon cocoa powder Adds a hint of chocolate flavor, enhancing the overall taste.
- 1/4 teaspoon salt Balances the sweetness and elevates flavors.
- red food coloring To achieve a vibrant, festive hue.
Peppermint Cheesecake Layer
- 1 cup powdered sugar Sweetens the cheesecake and gives it a fluffy texture.
- 8 oz cream cheese, softened The heart of this layer, which lends creaminess and richness.
- 1 1/2 cups Cool Whip, thawed Lightens and adds a delightful creaminess.
- 1 teaspoon peppermint extract Infuses that unmistakable holiday flavor.
Pudding Layer
- 2 boxes white chocolate instant pudding (3.9 oz each) Creamy, sweet indulgence that adds depth.
- 3 cups milk Necessary for blending the pudding to perfection.
- green food coloring To provide that festive Christmas touch.
Topping
- 1 1/2 cups Cool Whip For luscious creaminess on top.
Garnish
- 2 cups mini marshmallows Fun, fluffy bites that complement the dessert’s creaminess.
- red and green sprinkles Festive addition for a cheerful presentation.
- M&M candies Colorful bites to enhance both flavor and aesthetics.
Instructions
Prepare the Shortbread Layer
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together 3/4 cup unsalted butter and ½ cup powdered sugar until the mixture becomes fluffy and smooth.
- Gradually mix in 1 1/2 cups all-purpose flour, 1 tablespoon cocoa powder, and ¼ teaspoon salt. Then, add a few drops of red food coloring until your desired shade is achieved.
- Press the mixture evenly into a 9x13 inch dish. Bake in the preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and let it cool completely.
Cheesecake Layer
- In a clean bowl, blend 8 oz. softened cream cheese with 1 cup powdered sugar until smooth.
- Add 1 teaspoon peppermint extract and fold in 1 ½ cups of Cool Whip, ensuring it is well combined and fluffy.
- Spread the cheesecake mixture evenly over the cooled shortbread layer.
Pudding Layer
- In a mixing bowl, whisk together 2 boxes of white chocolate instant pudding and 3 cups of milk until it thickens considerably, about 2 minutes.
- Stir in green food coloring until you reach your preferred shade.
- Pour the pudding mixture over the cheesecake layer and refrigerate for at least 1 hour until set.
Topping
- Once chilled, spread 1 ½ cups of Cool Whip on top of the pudding layer.
- Decorate with 2 cups of mini marshmallows, sprinkle with red and green sprinkles, and add a handful of M&M candies for a fun touch.
Chill
- Refrigerate your Christmas Lasagna for another hour before serving. This allows all the flavors to meld together beautifully.
Notes
For extra flavor, consider adding crushed peppermint candies or chocolate chips into the cheesecake layer. This dessert can be made a day in advance, allowing the layers to set beautifully. Get the kids involved: Let them help with decorating the top layer for a fun family activity!