Christmas lasagna is a layered dessert made up of a red velvet crust, peppermint cheesecake, white chocolate pudding, whipped cream, and chopped Andes mint candies.
15.25ouncesred velvet cake mixin used Duncan Hines brand
½cupvegetable oil
2large eggsroom temperature
1teaspoonvanilla extract
Red Layer
16ouncescream cheesein used Duncan Hines brand at room temperature
1¾cupspowdered sugar
1teaspoonvanilla extract
½teaspoonsalt
Green Layer
2cupswhole milkvery cold
3.4ounceswhite chocolate instant pudding
½teaspoonpeppermint extract
½teaspoongreen gel food coloring
Garnish
8ouncesCool Whip whipped toppingthawed
14original Andes mint candiesunwrapped & chopped
14peppermint crunch Andes mint candiesunwrapped & chopped
Instructions
Preheat the oven to 350°F. Lightly spray the bottom of a 9x13-inch glass baking dish.
In a large mixing bowl, add the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Mix by hand for 1 minute or until all the lumps are gone. This will be a thick, brownie-like batter. Spread evenly into the bottom of the prepared baking dish and bake for 20 to 25 minutes. A toothpick inserted into the center should come out clean when done. Allow it to cool on the counter for 30 minutes while you prepare the rest of the ingredients.
In a separate large mixing bowl, add the softened cream cheese and beat, with a handheld mixer on medium speed, for 1 to 2 minutes or until smooth and creamy. Add the salt, vanilla extract, and powdered sugar and continue to beat on medium speed for another 1 to 2 minutes or until no lumps remain. Cover with plastic wrap and refrigerate while the red velvet portion is baking and cooling.
In an additional large bowl, combine the whole milk, instant white chocolate pudding mix, peppermint extract, and green gel food coloring. You can whisk by hand or use a handheld electric mixer for 2 to 3 minutes. Your instant pudding should start to thicken up, and all your green gel food coloring should be completely incorporated. Cover with plastic wrap and refrigerate while your red velvet layer is baking and cooling.
Once your red velvet layer has cooled, you can evenly spread the cream cheese mixture making sure not to get any of the red velvet cake mixed into the cream cheese mixture.
Next, you will carefully spread the green pudding layer over the cream cheese layer, being careful not to mix the layers.
Lastly, you will evenly spread the thawed Cool Whip whipped topping over the green pudding layer. Sprinkle with the original and peppermint crunch chopped Andes mint candies over the top of the Christmas lasagna.
EIGHTH STEP: Chill the Christmas lasagna for a minimum of 4 hours or up to overnight to allow for all the layers to firm up prior to cutting and serving.