Cookie Layer:

  1. ¾ C unsalted sweet cream butter, softened
  2. ½ C powdered sugar
  3. 1½ C flour
  4. 1 tbsp Hershey cocoa powder
  5. ¼ tsp salt
  6. 3-6 drops red food coloring
  7. Peppermint Cheesecake Layer:
  8. 1 8 oz. cream cheese, softened
  9. 1 C powdered sugar
  10. 1 ½ C Cool Whip
  11. 1 tsp pure peppermint extract
  12. Pudding Layer:
  13. 2 - 3.9 oz. box white chocolate instant pudding
  14. 3 C milk
  15. 2-4 drops green food coloring
  16. Topping:
  17. 1 ½ C cool whip
  18. 3 C mini marshmallows
  19. 1 C Crushed candy canes


  1. Preheat the oven to 350 and tear of a large sheet of parchment paper to cover a 9x13 baking dish
  2. In a small bowl whisk together flour, salt and cocoa powder
  3. In a standing mixer, beat butter and sugar until smooth.
  4. Add red food coloring and mix well
  5. Turn you mixer on low speed and gradually add flour mixture
  6. You may need to use your hands to mix throughly to make sure that you get all the flour mixture.
  7. Press the mixture into bottom of baking dish and bake for 18-20 minutes.
  8. Remove from the oven and cool completely.
  9. Peppermint cheesecake layer
  10. Using the standing mixer, beat the cream cheese and powder sugar until smooth
  11. Add 1 ½ cup Cool Whip and peppermint extract and mix until combine.
  12. Spread over cooled shortbread layer.
  13. Place into the freezer to harden while you make the pudding
  14. Green pudding layer:
  15. In a large mixing bowl, combine the two boxes of pudding, milk and green food coloring and mix for 5 minutes.
  16. Spread over cream cheese layer.
  17. Place into the freezer for 1 hour
  18. Topping directions :
  19. Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and crushed candy canes
  20. Place in the fridge for overnight.

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