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Christmas Cheesecake Lasagna!

Ingredients

Cookie Layer:

  • 3/4 C unsalted sweet cream butter softened
  • 1/2 C powdered sugar
  • 1 1/2 C flour
  • 1 tbsp Hershey cocoa powder
  • 1/4 tsp salt

3-6 drops red food coloring

  • Peppermint Cheesecake Layer:
  • 1 8 oz. cream cheese softened
  • 1 C powdered sugar
  • 1 ½ C Cool Whip
  • 1 tsp pure peppermint extract

Pudding Layer:

  • 2 - 3.9 oz. box white chocolate instant pudding
  • 3 C milk
  • 2-4 drops green food coloring

Topping:

  • 1 ½ C cool whip
  • 3 C mini marshmallows
  • 1 C Crushed candy canes

Instructions

  • Preheat the oven to 350F and tear of a large sheet of parchment paper to cover a 9x13 baking dish
  • In a small bowl whisk together flour, salt and cocoa powder
  • In a standing mixer, beat butter and sugar until smooth.
  • Add red food coloring and mix well
  • Turn you mixer on low speed and gradually add flour mixture
  • You may need to use your hands to mix throughly to make sure that you get all the flour mixture.
  • Press the mixture into bottom of baking dish and bake for 18-20 minutes.
  • Remove from the oven and cool completely.

Peppermint cheesecake layer

  • Using the standing mixer, beat the cream cheese and powder sugar until smooth
  • Add 1 ½ cup Cool Whip and peppermint extract and mix until combine.
  • Spread over cooled shortbread layer.
  • Place into the freezer to harden while you make the pudding

Green pudding layer:

  • In a large mixing bowl, combine the two boxes of pudding, milk and green food coloring and mix for 5 minutes.
  • Spread over cream cheese layer.
  • Place into the freezer for 1 hour

Topping directions :

  • Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and crushed candy canes
  • Place in the fridge for overnight.
  • Enjoy!