Description
This festive Christmas Lasagna is a no-bake layered dessert featuring a vibrant red vanilla wafer crust, a creamy white cheesecake layer, and a refreshing green peppermint pudding topped with whipped topping, mini marshmallows, and holiday candies. Perfect for holiday gatherings, this visually stunning and delicious treat combines creamy textures and minty flavors for a delightful seasonal dessert experience.
Ingredients
Scale
Red Crust:
- 22 ounces (2 11-ounce boxes) vanilla wafers
- 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 (2 3.4-ounce boxes) cheesecake instant pudding mix
- Green liquid food coloring, to desired shade
Topping:
- 8 ounces tub whipped topping
- 3 cups mini marshmallows
- Christmas candies, sprinkles, or red & green M&Ms (optional garnish)
Instructions
- Prepare the Red Crust: Place the vanilla wafers into a food processor and crush on high for 1-2 minutes or until they become fine crumbs. In a small bowl, mix the melted butter with a small scoop of red food coloring gel to achieve a deep Christmas red color. Pour the colored butter into the crumbs and pulse until fully combined and evenly colored. Press this mixture firmly into the bottom of a deep 9×13 inch glass baking dish, then place it in the freezer to set while preparing the next layer.
- Make the Cheesecake Layer: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until light and fluffy, about 1-3 minutes using a hand or stand mixer. Beat in the sour cream until smooth and fully combined, about 1-2 minutes. Gently fold in the whipped topping, scraping down the bowl sides with a spatula to mix thoroughly. Spread this cheesecake mixture evenly over the frozen cookie crust. Clean the sides of the pan for a neat presentation, then return the pan to the freezer while preparing the pudding.
- Prepare the Green Peppermint Pudding: In a large bowl, whisk together the heavy cream, green liquid food coloring, and peppermint extract until well blended. Sprinkle in both packets of cheesecake instant pudding mix and beat with a mixer until the mixture is smooth and thick, approximately 1-2 minutes. Pour this pudding layer over the cheesecake layer and spread evenly, cleaning the sides of the pan again if needed. Return the dish to the freezer for 5-10 minutes or until the pudding firms up slightly.
- Add Final Topping and Chill: Spread the remaining whipped topping evenly over the pudding layer. Cover the dish and chill the Christmas lasagna in the freezer for 30 minutes to 1 hour or refrigerate for at least 3 hours or overnight to fully set and develop flavors.
- Serve: Before serving, remove the cover and sprinkle mini marshmallows evenly over the top. Add Christmas candies, sprinkles, or red & green M&Ms for an optional festive garnish. Serve chilled for best taste and presentation.
Notes
- Storage: Cover and store the Christmas lasagna in the refrigerator for 3-5 days.
- Freezing: Wrap well and freeze for up to 3 months.
- Coloring Tips: Use gel food coloring for the crust layer and liquid food coloring for the pudding layer for the best vibrant results.
- Mixing Tips: Use a hand or stand mixer for the cheesecake and pudding layers to avoid lumps and ensure smoothness.
- Layering Tip: Clean the sides of the pan after adding each layer to maintain a neat, visually appealing layered look.
- Flavor Intensification: The longer the dessert rests in the refrigerator or freezer, the more the peppermint flavor and food coloring intensify, so plan servings accordingly.
Nutrition
- Serving Size: 1 slice (based on 15 servings)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
