Christmas Lasagna
A festive dessert featuring layers of peppermint-flavored cream, colorful Jello, and sweet shortbread, perfect for holiday celebrations!
Equipment
- 9x13-inch Baking Dish
- Mixing Bowls
- Electric Mixer
Ingredients
- 3/4 cup Unsalted Butter Softened
- 1/2 cup Powdered Sugar
- 1 1/2 cups All-Purpose Flour
- 1 tablespoon Cocoa Powder
- 1/4 teaspoon Salt
- Red Food Coloring To desired color
- 1 cup Powdered Sugar For cream cheese layer
- 8 oz Cream Cheese Softened
- 1 1/2 cups Cool Whip Thawed, for cream cheese layer
- 1 teaspoon Peppermint Extract
- 2 boxes White Chocolate Instant Pudding 3.9 oz each
- 3 cups Milk For pudding layer
- Green Food Coloring To desired color for pudding layer
- 1 1/2 cups Cool Whip For topping
- 2 cups Mini Marshmallows For garnish
- Red and Green Sprinkles For decoration
- M & M Candies For decoration
Instructions
- Preheat oven to 350°F (175°C) and lightly butter a 9x13 inch baking dish.
- In a small bowl, combine flour, cocoa powder, and salt.
- In a large mixing bowl, beat together butter and powdered sugar until smooth. Add red food coloring to achieve desired shade.
- Gradually add the dry mixture to the butter mixture until just combined. Press into the bottom of the prepared baking dish.
- Bake for 18 to 20 minutes, then set aside to cool completely.
- For the cream cheese layer, beat together cream cheese and powdered sugar until smooth. Fold in 1 1/2 cups of Cool Whip and peppermint extract. Spread over the cooled shortbread layer.
- In another bowl, whisk together the white chocolate pudding with milk. Add green food coloring until desired shade is reached. Spread over the cream cheese layer.
- Spread 1 1/2 cups of Cool Whip on top of the pudding layer, then decorate with mini marshmallows, sprinkles, and M & M candies.
- Refrigerate for 3 to 4 hours to set before serving.
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Notes
Store leftovers covered in the refrigerator for up to 5 days.