Christmas Lasagna
By Julie Culpepper
This layered dessert has a red shortbread crust, covered with a peppermint cheesecake layer, then white chocolate pudding topped off with whipped cream and whimsical traditional colored candies. A no-bake dessert that will be sure to inspire your guests during the holiday festivities!
My family and I wish you a blessed, very merry Christmas!
Ingredients
Shortbread layer
2 boxes vanilla shortbread cookies (I used Lorna Doone)
1 cup melted salted butter
Red food coloring gel
Cheesecake layer
1 cup powdered sugar
8 ounces softened cream cheese
1/2 cup sour cream
1 1/2 cups prepared whipped cream
1 tsp. peppermint extract
Pudding layer
1 large box of white chocolate instant pudding, prepared according to directions
Toppings
2 cups prepared whipped cream (or Cool Whip)
2 cups mini marshmallows
Crushed peppermint candies
Green and red sprinkles
Instructions
Preheat oven to 350 degrees. Lightly grease a 9x13 deep dish baking dish, set aside.
In a food processor, grind the shortbread cookies into fine crumbs. Add to a bowl with the melted butter and combine well. Add enough red food color gel until you get your desired shade of red and combine until evenly colored. Press into the bottom of the prepared 9x13 pan and place in the freezer while you prepare the cheesecake layer.
Beat the cream cheese and sugar until light and fluffy in a mixer, about 3 minutes. Add the sour cream and beat until smooth. Add the whipped cream and peppermint flavoring and slowly incorporate until smooth and creamy. Pour over the shortbread layer and keep in freezer (about 15 minutes) until you are ready to add the pudding layer.
Pour the pudding layer over the cheesecake layer carefully and freeze for about an hour, covered or overnight.
To serve, remove from the freezer and allow it to thaw until softened but still cool. Top with whipped cream and your choice of candies, marshmallows and sprinkles.
12–16 servings
This dessert was inspired by Omgchocolatedesserts.com
Princesspinkygirl.com
