Christmas Lasagne

A whimsical layered dessert recipe! Made with buttery, red velvet shortbread cookie crust, a peppermint cheesecake layer, white chocolate pudding, whipped cream and mini marshmallows on top.

Shortbread Cookie Layer:

3/4 cup unsalted butter-softened
½ cup powdered sugar
1 1/2 cups all-purpose flour
1 tablespoon cocoa powder
¼ teaspoon salt
1 Tbsp Red food coloring (for intense colour)

Peppermint Cheesecake Layer:

1 cup powdered sugar
8 oz. cream cheese-softened
1 ½ cup Cool Whip-thawed
1 teaspoon peppermint extract

Pudding Layer:

2 x 3.9 oz. box white chocolate instant pudding
3 cups milk
Green food coloring

For Topping:

1 ½ cups cool whip

For Garnish:
2 cups mini marshmallows
Red and green sprinkles
M & M candies

• Preheat the oven to 350 F. 
• Lightly butter 9 x 13 inch baking dish, set aside.
• In a small bowl stir together flour, salt and cocoa powder.
• In large bowl beat butter and sugar until smooth. 
• Add red food coloring and mix well 
• Turn you mixer on low speed and gradually add flour mixture. 
• Mix until combine.
• Press the mixture into bottom of baking dish and bake for 18-20 minutes. 
• Remove from the oven and cool completely.
• To make cream cheese layer beat softened cream cheese and powdered sugar until smooth. 
• Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. 
• Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.
• To make the green pudding layer whisk together 2 x 3.9 oz. boxes white chocolate instant pudding mix with 3 cups milk. 
• Add green food coloring (add a few drops at a time, to desired color) 
• Whisk until smooth. 
• Spread over cream cheese layer. 
• Set in the freezer for 5 minutes.
• Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and sprinkles. 
• Place in the fridge for 3-4 hours until set.

Recipe: Oh My Goodness Chocolate Desserts