Christmas Lasagna

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5 from 3 votes

Christmas Lasagna is a delicious no bake dessert filled with smooth and creamy layers that sit atop a cookie crust.

Prep Time30

Chill Time30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 740kcal

Author: Jennifer Fishkind

Ingredients

Red Crust:

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

White Cheesecake:

8 ounces package 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

Topping:

8 ounces tub whipped topping
3 cups mini marshmallows
Christmas candies, sprinkles, or red & green m&ms optional garnish

Instructions

Place the vanilla wafers into a food processor and crush on high for 1-2 minutes or until they are just crumbs.
In a small bowl mix together the melted butter and a small scoop of gel red food coloring to get a deep, christmas red color.
Pour the colored butter into the crumbs and pulse until combined and you have an even red color.
Press the crust firmly into the bottom of a deep, glass 9x13 inch baking dish and then place in the freezer while you prepare the cheesecake layer.
To make the cheesecake layer, beat together the cream cheese and granulated white sugar until light and fluffy in a large mixing bowl using a hand or stand mixer. This should take about 1-3 minutes, depending on how much you have softened your cream cheese.
Beat in the sour cream until smooth and combined, about 1-2 minutes.
Gently fold in the whipped topping until completely mixed. Be sure to scrape down the sides and bottom of the bowl with a spatula multiple times.
Spread the cheesecake layer onto the frozen cookie crust and even out with a spreading spatula. Be sure to wipe up any excess cheesecake that gets on the sides of the pan.
Return the pan to the freezer while you prepare the pudding.
To make the pudding, whisk together the heavy cream, green food coloring and peppermint extract in a large mixing bowl.
Sprinkle in both packets of instant pudding and beat well with a hand or stand mixer until smooth and thick, about 1-2 minutes.
Pour the pudding over the cheesecake layer and even out with a spreading spatula. Again, be sure to clean the sides of your pan if you have pudding on them.
Return the pan to the freezer for about 5-10 minutes or until the pudding has firmed up.
Spread the last tub of whipped topping evenly over the top of the pudding and cover, then return the Christmas Lasagna to the freezer for 30 minutes to an hour or place in the refrigerator for at least 3 hours or overnight.
When you are ready to cut and serve your Christmas lasagna, remove the cover and sprinkle the mini marshmallows all over the top.
Top with Christmas candies, sprinkles, or m&ms, optional and serve chilled.

Notes

Storage:

To Store: Cover and store your Christmas lasagna in the refrigerator for 3-5 days.
To Freeze: Wrap your Christmas lasagna well and store it in the freezer for up to 3 months

Tips:

Be sure to use gel coloring for the crust layer and liquid coloring for the pudding. While you can get away with using a different type, these give the best results.
Use a hand or stand mixer when you’re making the pudding or it may end up slightly lumpy. Because I use heavy cream in the recipe, the pudding is thick and sets up well. However it can be difficult to whisk well by hand.
I recommend using a mixer for the cheesecake filling layer.
Be sure to clean the sides of the pan after you put in each layer. You want to be sure that you have a flat surface for the next layer and that the sides of your pan don’t look messy. This will help you get a beautiful layered look.
The longer this dessert rests in the refrigerator or freezer, the more the peppermint flavor and the colors of the food coloring intensify. Keep this in mind so that you can make and serve it when it is just right for you.

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