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

Red Crust:

22 ounces (2 11-ounce boxes) vanilla wafers
1 cup (2 sticks) salted butter, melted
Red food coloring gel, small scoop (enough for deep red color)

White Cheesecake:

8 ounces 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, amount as needed for vibrant green

Topping:

8 ounces whipped topping
3 cups mini marshmallows
Christmas candies, sprinkles, or red & green M&Ms (optional garnish)

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Instructions

Crush Vanilla Wafers: Place the vanilla wafers into a food processor and crush on high for 1-2 minutes until they form fine crumbs.
Prepare Red Butter Mixture: 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.
Combine Crumbs and Butter: Pour the colored butter into the vanilla wafer crumbs and pulse in the food processor until the color is evenly distributed and combined.
Form Crust: 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.
Make Cheesecake 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.
Spread Cheesecake Layer: 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.
Prepare Peppermint Pudding: 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).
Assemble Pudding Layer: 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.
Add Whipped Topping: 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.
Decorate and Serve: 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

Storage: Cover and store the Christmas lasagna in the refrigerator for 3-5 days.
Freezing: Wrap well and freeze for up to 3 months.
Coloring Tip: Use gel food coloring for the crust layer for vibrant color; use liquid food coloring for the pudding for best results.
Mixing Tips: Use a hand or stand mixer for making the cheesecake layer and pudding to avoid lumps and achieve smooth consistency.
Layering Cleanup: Clean the sides of the pan after each layer to maintain clean, flat layers for an attractive appearance.
Flavor Development: The longer the dessert rests, the more intense the peppermint flavor and colors become. Adjust timing to your preference.

Nutrition

Serving Size: 1 slice (1/15 of recipe)
Calories: 320
Sugar: 24g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0.5g
Protein: 4g
Cholesterol: 55mg