Can Christmas Cookie Lasagna Be Made the Day Before?

Yes. In fact, making Christmas Cookie Lasagna ahead of time gives the layers plenty of opportunity to set. Keep it covered in the refrigerator and add delicate toppings, especially crushed candy canes, closer to serving for the best appearance and texture.

Can I Use Homemade Whipped Cream?

Yes. Homemade whipped cream can replace prepared whipped topping. Whip heavy cream with confectioners’ sugar until stiff peaks form. The cream should be stable enough to hold its shape so the dessert maintains distinct layers.

Why Is My Cream Cheese Layer Lumpy?

The most common cause is cream cheese that was too cold. Softened cream cheese blends much more easily with confectioners’ sugar and milk. Beat those ingredients until smooth before folding in the whipped topping.

Easy Christmas Cookie Lasagna

Name: Christmas Cookie Lasagna
Prep time: 15 min
Cook time: PT-497781H37M4S
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 box red velvet cake mix; 1/2 cup butter, melted; 1 large egg; 16 ounces cream cheese, softened; 1/2 cup confectioners’ sugar; 1/4 cup crushed candy canes; 2 3/4 cups milk, divided; 16 ounces whipped topping, divided; 2 (3.4-ounce) packages vanilla instant pudding mix; Green gel food coloring, as needed; Christmas sprinkles, for garnish; Additional crushed candy canes, for garnish

Description

Christmas Cookie Lasagna is a festive layered holiday dessert featuring a red velvet cake base, creamy peppermint cheesecake filling, green vanilla pudding, fluffy whipped topping, crushed candy canes, and Christmas sprinkles. It is an easy make-ahead dessert perfect for Christmas dinners, parties, and holiday potlucks.

Ingredients

Scale

1 box red velvet cake mix
1/2 cup butter, melted
1 large egg
16 ounces cream cheese, softened
1/2 cup confectioners’ sugar
1/4 cup crushed candy canes
2 3/4 cups milk, divided
16 ounces whipped topping, divided
2 (3.4-ounce) packages vanilla instant pudding mix
Green gel food coloring, as needed
Christmas sprinkles, for garnish
Additional crushed candy canes, for garnish

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Combine the red velvet cake mix, melted butter, and egg in a large mixing bowl until evenly incorporated.
Spread the red velvet mixture evenly in the prepared baking dish.
Bake for 15 to 18 minutes, or until the base is set and baked through. Allow it to cool completely.
Beat the softened cream cheese and confectioners’ sugar together until smooth.
Add 1/4 cup milk to the cream cheese mixture and beat until creamy.
Gently fold 8 ounces of whipped topping and 1/4 cup crushed candy canes into the cream cheese mixture.
Spread the cream cheese filling evenly over the completely cooled red velvet layer, then refrigerate while preparing the pudding.
Whisk the two packages of vanilla instant pudding mix with the remaining 2 1/2 cups milk until smooth and beginning to thicken.
Add green gel food coloring a little at a time, stirring until the desired Christmas-green color is reached.
Carefully spread the green pudding evenly over the cream cheese layer.
Refrigerate the Christmas Cookie Lasagna for at least 4 hours, or until the layers are thoroughly chilled and set.
Spread the remaining 8 ounces of whipped topping evenly over the pudding layer.
Garnish with Christmas sprinkles and additional crushed candy canes.
Slice into portions and serve chilled.

Notes

Allow the red velvet base to cool completely before adding the cream cheese filling to prevent the layers from melting together.
Use softened cream cheese for a smoother, lump-free filling.
Gel food coloring works well because it produces a vibrant green color without adding much extra liquid.
Add food coloring gradually because gel coloring is highly concentrated.
Chill the dessert for at least 4 hours before slicing so the layers have enough time to set.
For cleaner slices, use a sharp knife and wipe the blade between cuts.
The dessert can be assembled a day ahead and refrigerated until ready to serve.
Add crushed candy canes shortly before serving if you want them to retain more of their crunchy texture.
White chocolate instant pudding can be substituted for vanilla pudding.
Store leftovers tightly covered in the refrigerator.
The dessert can be frozen for up to 1 month, but it is best served chilled rather than completely frozen.

Prep Time: 15 minutes
Cook Time: 15-18 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 309 kcal
Sugar: 16 g
Sodium: 190 mg
Fat: 23 g
Saturated Fat: 15 g
Unsaturated Fat: 6 g
Trans Fat: Not specified
Carbohydrates: 20 g
Fiber: Not specified
Protein: 4 g
Cholesterol: 58 mg