Christmas Lasagna
Ingredients:
- 1 1/2 boxes dry sugar cookie mix
- 1 cup butter (2 sticks) softened
- 2 eggs
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 3 cups whipped topping thawed
- 1 teaspoon peppermint extract
- 7.8 ounces white chocolate instant pudding (2 typical 3.9 ounce boxes)
- 3 cups milk
- 2 cups mini marshmallows
- Christmas sprinkles
- Red and green M&M candies
- Green and red food coloring
Directions:
1. Preheat oven to 350°F (175°C). In a large bowl, combine sugar cookie mix, softened butter, and eggs. Mix until dough forms.
2. Press half of the dough evenly into the bottom of a 9x13 inch baking dish. Bake for 12-15 minutes or until golden brown. Let it cool completely.
3. In a medium bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping and peppermint extract. Set aside.
4. In another bowl, whisk together white chocolate instant pudding and milk until thickened, about 2 minutes.
5. Spread the cream cheese mixture evenly over the cooled cookie crust. Then spread the pudding mixture on top.
6. Drop small spoonfuls of the remaining cookie dough on top of the pudding layer and gently press down. Bake again for 12-15 minutes or until cookie dough is lightly browned.
7. Allow to cool completely, then spread the remaining whipped topping over the top.
8. Decorate with mini marshmallows, Christmas sprinkles, red and green M&M candies, and use green and red food coloring to tint some whipped topping for festive swirls.
9. Refrigerate for at least 2 hours before serving to allow layers to set.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 3 hours (including chilling)
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients to ensure smooth mixing and even baking.
Chill the dessert thoroughly for cleaner slices and better flavor melding.