This festive no-bake style dessert layers bright holiday colors and familiar flavors into one show-stopping tray. Think buttery red velvet shortbread, a cool peppermint cheesecake, a pale green white-chocolate pudding, and a cloud of whipped cream finished with marshmallows and sprinkles. It’s an easy centerpiece for holiday parties and a cheerful twist on layered desserts.
Essential ingredients for your Christmas lasagna
Gather these items before you begin. They build the crunchy base, creamy middle, and festive toppings.
- Shortbread cookie base: 3/4 cup unsalted butter (softened), 1/2 cup powdered sugar, 1 1/2 cups all-purpose flour, 1 tablespoon cocoa powder, 1/4 tsp salt, red food coloring.
- Peppermint cheesecake layer: 8 oz cream cheese (softened), 1 cup powdered sugar, 1 1/2 cups thawed Cool Whip, 1 teaspoon peppermint extract.
- White chocolate pudding layer: two 3.9 oz boxes white chocolate instant pudding, 3 cups cold milk, green food coloring.
- Topping and garnish: 1 1/2 cups Cool Whip, about 2 cups mini marshmallows, red and green sprinkles, M&M candies.
Equipment and timing to plan for
Use a 9 x 13 inch baking dish and standard mixer or bowl and whisk. Plan for a short bake for the base and chilling time to set the layers.
- Prep time: 30 minutes
- Bake time (shortbread): 18–20 minutes
- Total time including chilling: about 3 hours 50 minutes
- Yield: about 24 squares
- Category: Dessert — American
- Method: Oven for base, refrigerator/freezer for setting
How to build the layers — step by step
- Preheat oven to 350°F. Lightly butter a 9 x 13 inch pan.
- Mix flour, salt, and cocoa powder in a small bowl.
- Cream the softened butter with 1/2 cup powdered sugar until smooth.
- Add red food coloring to reach a vivid hue. Blend in the flour mixture on low speed until combined.
- Press the dough evenly into the prepared pan. Bake 18–20 minutes. Cool completely.
- Beat the cream cheese with 1 cup powdered sugar until silky. Fold in 1 1/2 cups Cool Whip and 1 tsp peppermint extract.
- Spread the peppermint cheesecake evenly over the cooled shortbread. Chill in the freezer briefly to firm.
- Whisk the two packages of white chocolate instant pudding into 3 cups cold milk until thick. Tint with green food coloring to the shade you like.
- Spread the green pudding over the cheesecake layer. Return to the freezer for about five minutes.
- Top with 1 1/2 cups Cool Whip. Scatter mini marshmallows, sprinkles, and M&M candies across the surface.
- Refrigerate for 3–4 hours until fully set before slicing into squares.
Tips to make it extra festive and reliable
- Color control: Add food coloring one drop at a time for more natural shades.
- Texture balance: Press the shortbread firmly so the crust holds up when cutting.
- Peppermint punch: Start with 1 teaspoon extract and adjust to taste.
- Quick chilling: Use short freezer rests between layers to speed setting, then finish in the fridge.
- Make-ahead: Prepare a day in advance and keep chilled until serving.
Creative variations and serving ideas
Switch up flavors or decorations to fit your holiday table. Try these simple changes to personalize the dessert.
- Use pistachio pudding for a nutty green layer, though flavor pairing will change.
- Swap white chocolate pudding for vanilla and fold in crushed candy canes for texture.
- Top with toasted coconut for a snowy look instead of marshmallows.
- Cut into smaller squares for a buffet or larger slices for plated desserts.
Common questions while making Christmas lasagna
Can I skip baking the crust?
Baking the shortbread gives the crust structure and a buttery flavor. You can try a no-bake cookie crust, but the texture will differ.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Freeze portions for longer storage, but expect slight texture changes.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.