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Lasagna Dessert Recipe: Red Velvet, Cheesecake, and Pudding Layered Cake Recipe

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3.8 from 11 reviews

Lasagna dessert is a festive and delicious no-bake layered treat featuring a red velvet cookie-like base, creamy cheesecake layer with peppermint candies, smooth vanilla pudding tinted green, and a whipped topping crowned with holiday sprinkles. Perfect for holiday celebrations, this easy-to-make dessert combines rich flavors and textures in a beautiful presentation.

  • Total Time: 1 hour 25 minutes
  • Yield: 18 servings

Ingredients

Red Velvet Cake Base

  • 1 box Red Velvet Cake mix
  • ½ cup butter, melted
  • 1 large egg

Cheesecake Layer

  • 16 ounces cream cheese, softened
  • ½ cup confectioners’ sugar
  • ¼ cup crushed peppermint candies
  • ¼ cup milk
  • 8 ounces whipped topping (such as Cool Whip)

Pudding Layer

  • 2 boxes vanilla instant pudding (5.1 ounce each)
  • 2 ½ cups milk
  • Green gel food coloring (5-6 drops or to desired color)

Topping

  • 8 ounces whipped topping (such as Cool Whip)
  • Holiday colored sprinkles

Instructions

  1. Prepare the cake base: Preheat your oven to 350°F (175°C) and grease a 13×9 inch baking pan. In a large mixing bowl, combine the red velvet cake mix, melted butter, and egg. Blend thoroughly with an electric mixer until the batter is smooth. Note: This recipe deviates from the box instructions to create a more cookie-like base.
  2. Bake the cake layer: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 15 minutes until set but not overly browned. Remove from the oven and allow to cool completely for about 30 minutes.
  3. Make the cheesecake layer: In a medium bowl, beat together softened cream cheese and confectioners’ sugar until smooth. Add ¼ cup milk and continue mixing until combined. Gently fold in 8 ounces of whipped topping and the crushed peppermint candies.
  4. Assemble cheesecake layer: Spread the cream cheese mixture evenly over the cooled red velvet base. Place the pan in the refrigerator and chill for 30 minutes to firm up.
  5. Prepare the pudding layer: In a large bowl, whisk together the vanilla instant pudding mixes with 2 ½ cups of milk until thickened. Add green gel food coloring a few drops at a time until the desired festive green hue is achieved.
  6. Assemble pudding layer: Pour the green pudding evenly over the chilled cheesecake layer. Return the pan to the refrigerator and chill for at least 2 hours or until the pudding is fully set.
  7. Add final topping and garnish: Just before serving, spread the remaining 8 ounces of whipped topping over the set pudding layer. Decorate the top with holiday colored sprinkles for a festive touch.

Notes

  • Do not follow the cake mix box instructions; this recipe uses the mix to create a cookie-like layer rather than a cake.
  • Ensure the red velvet base is completely cooled before adding the cheesecake layer to prevent melting.
  • Use full-fat cream cheese and whipped topping for best texture and flavor.
  • Green gel food coloring is preferred over liquid for vibrant color without thinning the pudding.
  • Refrigeration time is important for layers to set properly; plan ahead.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/lasagna-dessert-recipe-red-velvet-cheesecake-and-pudding-layered-cake-recipe/