Name: Christmas Red Velvet Lasagna Dessert Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 box Red Velvet Cake mix; ½ cup butter melted; 1 large egg; 16 ounces Cream Cheese; ½ cup confectioners sugar; ¼ cup crushed peppermint candies; ¼ cup milk; 8 ounces Whipped topping; 2 ¾ cups milk (divided); 2 boxes Vanilla Instant Pudding 5.1 ounce boxes; Green gel food coloring; 8 ounces Whipped topping; Holiday colored sprinkles

There’s something utterly charming about a dessert that layers festive flavors and textures into every bite. This Christmas Red Velvet Lasagna Dessert Recipe combines rich red velvet, creamy layers, and a hint of peppermint for a holiday treat that’s as fun to make as it is to eat. Trust me, it’s the kind of dessert that’ll have everyone asking for seconds before you’ve even finished serving!

This image shows a slice of a layered dessert held by a woman's hand on a metal spatula above a metal pan. The dessert has four layers: the bottom layer is a dark red, dense cake; above it is a thick white creamy layer with a light red tint; next is a bright green gelatin-like layer; and the top layer is white whipped cream decorated with small green, yellow star, and red round sprinkles. The background features a soft white marbled texture and blurred holiday decorations. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Red Velvet Lasagna Dessert Recipe
Top Tip
How to Serve Christmas Red Velvet Lasagna Dessert Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Red Velvet Lasagna Dessert Recipe

Why You'll Love This Recipe

This dessert is a standout for holiday gatherings because it brings together textures and flavors that feel extra special—without being complicated. I’ve helped friends whip this up last minute during chaotic holiday prep, and it always turned out gorgeous and delicious.

Layered Delight: Each layer adds a different taste and texture, from cookie-like red velvet crust to fluffy frosting to creamy pudding.
Festive Peppermint Kick: The crushed peppermint candies add that unexpected holiday zing everyone loves.
Eye-Catching Color: The vibrant red and green layers look stunning on any Christmas dessert table.
Make-Ahead Friendly: You can prep most of it ahead, making holiday hosting far easier and more relaxed.

The image shows a dessert with three layers on a white plate in front of a white marbled surface. The bottom layer is a dark brown cake with a smooth texture, topped by a thicker, light pink creamy layer with fine red bits inside. Above this is a medium-thick green gelatin-like layer, smooth and shiny. The top layer is white and fluffy, covered with green, red, and gold sprinkles scattered unevenly. Behind the plate is a square white baking pan holding the remaining dessert with one piece removed, and another cut piece on a white plate with a silver fork next to it. Small festive decorations, including candy canes and ornaments, are spread around the scene, giving a holiday feel. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients here come together like a festive symphony. Red velvet cake mix provides that rich, chocolaty base with just the right crumb, while the cream cheese mixture adds tangy smoothness. The instant puddings bring creamy texture and the green food coloring makes it unmistakably Christmas-y. Quick tip: grab good-quality cream cheese for smoothest blending.

Flat lay of a small white ceramic bowl of bright red velvet cake mix powder, a small pool of melted butter beside it, one large whole egg with a clean shell, a block of cream cheese with a smooth surface, a small white ceramic bowl filled with fine white confectioners sugar, a small white ceramic bowl holding crushed peppermint candies in red and white, a simple white ceramic bowl of fresh whole milk, a small white ceramic bowl brimming with fluffy white whipped topping, two unopened packets of vanilla instant pudding mix standing upright, a tiny white ceramic bowl with vivid green gel food coloring, and a small white ceramic bowl filled with colorful holiday sprinkles, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red Velvet Cake Mix: The foundation with distinctive rich flavor and natural red hue.
Butter: Melted butter gives the cake crust a cookie-like chewiness you want in the base.
Large Egg: Binds the cake ingredients without making it too cakey, more like a firm crust.
Cream Cheese: Adds tang and creaminess to contrast the sweet layers beautifully.
Confectioners Sugar: Sweetens the cream cheese mixture gently without grittiness.
Crushed Peppermint Candies: They provide that cool, refreshing peppermint pop and festive crunch.
Milk: Key liquid for the pudding to set perfectly and keep it creamy.
Whipped Topping: For light, fluffy layers that melt in your mouth.
Vanilla Instant Pudding Mixes: Create thick, smooth pudding quickly — vanilla keeps it classic.
Green Gel Food Coloring: Used sparingly to get that perfect bright green pudding without affecting texture.
Holiday Colored Sprinkles: The final festive touch for that cheerful presentation.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to put my own twist on this Christmas Red Velvet Lasagna Dessert Recipe by swapping in different candies or experimenting with added spices. You can totally make it your own to match your holiday vibe or dietary needs.

Variation: I’ve tried adding a layer of crushed toasted pecans for a nutty crunch, which gave the dessert even more depth and texture.
Dietary Modifications: For a lighter option, use reduced-fat cream cheese and a low-fat whipped topping — it still tastes indulgent but a tad less rich.
Seasonal Changes: Try swapping the peppermint candies for mini candy canes or even an orange zest layer for a citrusy surprise.

Step-by-Step: How I Make Christmas Red Velvet Lasagna Dessert Recipe

Step 1: Create the Cookie-Like Red Velvet Base

First things first: preheat your oven to 350°F and grease a 13×9 baking pan well. In a large bowl, combine the red velvet cake mix, melted butter, and egg. I like to use an electric mixer here to get it really smooth. Don’t follow the box directions for the cake mix—you want a dough-like batter that forms a cookie base, not a fluffy cake. Spread it evenly in your pan and bake for just 15 minutes, then set it aside to cool completely—this usually takes about 30 minutes. Trust me, cooling is key so the next layers don’t melt or slide around.

Step 2: Whip Up the Cream Cheese Peppermint Layer

While that base cools, beat your softened cream cheese together with confectioners sugar and a quarter cup of milk until silky smooth. Gently fold in half of your whipped topping and the crushed peppermint candies. The peppermint is what makes this layer festive and bright—don’t skip it! Spread this mixture evenly over your cooled base, then pop the whole thing into the fridge for 30 minutes to firm up. This step helps the layers stay distinct and pretty for serving.

Step 3: Mix & Chill the Vibrant Green Pudding Layer

In a clean bowl, whisk together the two boxes of vanilla instant pudding with the remaining 2 ½ cups of milk. Add a few drops of green gel food coloring—start with about 5 to 6 drops and add more if you want a brighter shade. Pour the pudding gently over the cream cheese layer and chill for at least 2 hours until it sets fully. This is the part that really makes the dessert pop and feel festive with those classic Christmas colors.

Step 4: Finish With Fluffy Whipped Topping & Sprinkles

When you’re ready to serve, spread the remaining whipped topping over the chilled pudding layer. I like to use an offset spatula here for a smooth finish. Sprinkle on holiday-colored sprinkles for a joyful, Instagram-worthy finish. Then slice it up and watch everyone’s eyes light up!

Top Tip

Making this Christmas Red Velvet Lasagna Dessert Recipe is easier than you think, but some little tricks really make it shine! I learned through trial and error that chilling between layers helps avoid that dreaded “slip and slide” effect. Plus, I prefer to crush the peppermint candies finely so they gently crunch instead of being too sharp or hard.

Perfect Crust Texture: Mixing the cake batter as a dough and baking it briefly creates that ideal cookie-like base—don’t skip this step or the texture will be off.
Chill Time is Essential: Give each layer enough time to set firmly in the fridge for neat, clean slices.
Gradual Food Coloring: Add your green color slowly; a little goes a long way and you don’t want a bitter chemical taste.
Even Spreading: Use a spatula to smooth every layer—presentation counts and this dessert is as pretty as it is tasty.

How to Serve Christmas Red Velvet Lasagna Dessert Recipe

Garnishes

I always keep it simple with garnishes—holiday sprinkles are my go-to because they add just the right pop of color and sparkle. If you want to get fancy, a few whole peppermint candies or fresh cranberries on top work beautifully, too. It adds charm without fussing with extra prep time.

Side Dishes

This dessert pairs wonderfully with a warm cup of spiced cider or a rich cup of coffee to balance its sweetness. If you’re serving after dinner, I like to offer fresh fruit or a light salad for a palate cleanser.

Creative Ways to Present

One holiday season, I layered this dessert in mini clear glass trifle dishes and topped each portion with a tiny candy cane for a whimsical holiday party. Individual servings let guests enjoy the layers visually too, making it extra fun and festive!

Make Ahead and Storage

Storing Leftovers

I always cover it tightly with plastic wrap and keep it in the fridge—this dessert holds up beautifully for about 3 to 4 days. Every time I’ve kept it longer, the crust loses a bit of its crunch, so I recommend enjoying it within that timeframe.

Freezing

Freezing this dessert isn’t my favorite because the pudding layer can get a bit watery when thawed. But if you really want to freeze it, wrap it tightly in foil and plastic wrap, then thaw overnight in the fridge before serving for best results.

Reheating

No reheating needed here—this is a cold dessert best enjoyed chilled. Just slice directly from the fridge and serve. If it sits out too long, the pudding layer softens, so try to keep it chilled until just before serving.

Frequently Asked Questions:

Can I make the red velvet base from scratch?

Yes! You can make a red velvet cookie base from scratch using your favorite recipe, as long as it’s fairly firm and dense to support the layers. However, using the cake mix and baking it as a dough makes it quick and foolproof.

What can I substitute for the crushed peppermint candies?

If peppermint isn’t your thing or you want to skip the candy crunch, you can omit the crushed peppermint or swap in crushed candy canes, mini chocolate chips, or even chopped nuts for texture.

How far in advance can I prepare this dessert?

You can make the whole dessert up to 2 days ahead and store it refrigerated—just add the sprinkles on the day you plan to serve so they stay fresh and colorful.

Can I use homemade whipped cream instead of store-bought whipped topping?

Absolutely! Homemade whipped cream will add a lovely fresh flavor and texture. Just make sure it’s whipped firmly to hold up between the layers, and keep the dessert chilled.

Final Thoughts

This Christmas Red Velvet Lasagna Dessert Recipe has quickly become one of my favorite holiday staples—not only because it tastes amazing but because it’s easy to make and always impresses. Whether you’re a dessert pro or a casual baker, this layered treat will add a splash of color and festive cheer to your celebrations. Give it a try—you might just find a new holiday classic.