Description
This festive Christmas Lasagna is a no-bake layered dessert featuring a vibrant red vanilla wafer crust, creamy white cheesecake layer, and a refreshing green peppermint pudding topping. Finished with whipped cream, mini marshmallows, and optional holiday candies, this show-stopping dessert is perfect for holiday celebrations and easy to prepare in advance.
Ingredients
Scale
- 22 ounces (2 11-ounce boxes) vanilla wafers
- 1 cup (2 sticks) salted butter, melted
- Red food coloring gel, small scoop
- 8 ounces cream cheese, softened
- ⅓ cup granulated white sugar
- ½ cup sour cream
- 2 cups whipped topping
- 4 cups heavy cream
- ½ teaspoon peppermint extract
- 6.8 ounces (2 3.4-ounce boxes) cheesecake instant pudding mix
- Green liquid food coloring, amount as needed
- 8 ounces 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 until they form fine crumbs.
- In a small bowl, mix the melted butter with a small scoop of gel red food coloring until you achieve a deep, Christmas red color.
- Pour the colored butter into the vanilla wafer crumbs and pulse in the food processor until the color is evenly distributed and combined.
- Firmly press the red crust mixture into the bottom of a deep 9×13 inch glass baking dish. Place the crust in the freezer while you prepare the next layer.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar using a hand or stand mixer until light and fluffy (about 1-3 minutes). Then beat in the sour cream until smooth (1-2 minutes). Gently fold in the whipped topping with a spatula until fully incorporated.
- Evenly spread the cheesecake mixture over the frozen red crust using a spatula. Wipe any cheesecake off the sides of the dish to maintain clean layers. Return to the freezer.
- In a large bowl, whisk together heavy cream, green food coloring, and peppermint extract. Sprinkle in the cheesecake instant pudding mix and beat with a mixer on medium-high speed until smooth and thickened (1-2 minutes).
- Pour the green pudding over the cheesecake layer and spread evenly with a spatula, wiping the dish edges clean again. Return the dish to the freezer for 5-10 minutes to slightly firm the pudding.
- Spread the last tub of whipped topping evenly across the pudding layer. Cover the dish and return to the freezer for 30 minutes to one hour or refrigerate for at least 3 hours or overnight to set.
- Before serving, remove the cover and sprinkle mini marshmallows all over the top. Add Christmas candies, sprinkles, or red & green M&Ms as desired. Serve chilled.
Notes
- This dessert can be made in advance. <li.Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg