Christmas Lasagna Dessert
Celebrate the holidays with a festive layered Christmas Lasagna featuring sugar cookie, peppermint cheesecake, and green pudding topped with marshmallows and sprinkles.
Equipment
- 1 stand mixer
- 1 Mixing bowls
- 1 9 x 13-inch casserole dish
Ingredients
- 1 1/2 boxes dry sugar cookie mix
- 1 cup 2 sticks butter, softened
- 2 eggs
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 3 cups whipped topping thawed
- 1 teaspoon peppermint extract
- 7.8 ounces white chocolate instant pudding mix two 3.9 oz boxes
- 3 cups milk
- 2 cups mini marshmallows
- Christmas sprinkles
- Red and green M&M candies
- Red food coloring
- Green food coloring
Instructions
- Preheat oven to 350°F and spray a 9 x 13 inch baking pan with non-stick spray.
- Mix sugar cookie mix, softened butter, and eggs in a large bowl on low speed; add red food coloring one to two drops until desired color is reached.
- Press cookie dough evenly into the bottom of the prepared pan and bake for 35 to 40 minutes until edges turn golden; cool completely.
- Beat softened cream cheese for one minute; add powdered sugar and mix until smooth.
- Fold in 1 1/2 cups whipped topping and peppermint extract; spread cheesecake layer on cooled cookie base and freeze.
- Whisk pudding mix and milk until combined; add green food coloring one to two drops to achieve desired color.
- Spread green pudding layer over frozen cheesecake and freeze for 5 minutes until firm.
- Spread remaining whipped topping over pudding layer; top with mini marshmallows, sprinkles, and M&M candies.
- Refrigerate for 3 to 4 hours until set; slice into squares and serve.
Notes
- Use gel food coloring for more vibrant layers without thinning dough.
- Store leftovers covered in the fridge for up to 3 days.
- Swap peppermint extract for vanilla if preferred.