Ingredients

Red Crust:
22 ounces (2 11-ounce) boxes vanilla wafers
1 cup (2 sticks) salted butter melted
Red food coloring gel

White Cheesecake:
8 ounces package cream cheese softened
⅓ cup granulated white sugar
½ cup sour cream
2 cups whipped topping

Green Peppermint Pudding:
4 cups heavy cream
½ teaspoon peppermint extract
6.8 ounces (2 3.4-ounce) boxes cheesecake instant pudding mix
Green liquid food coloring

Topping:
8 ounces tub whipped topping
3 cups mini marshmallows
Christmas candies, sprinkles, or red & green m&ms optional garnish

Directions

Place the vanilla wafers into a food processor and crush on high for 1-2 minutes or until they are just crumbs.

In a small bowl mix together the melted butter and a small scoop of gel red food coloring to get a deep, Christmas red color.
Pour the colored butter into the crumbs and pulse until combined and you have an even red color.

Press the crust firmly into the bottom of a deep, glass 9×13 inch baking dish and then place in the freezer while you prepare the cheesecake layer.

To make the cheesecake layer, beat together the cream cheese and granulated white sugar until light and fluffy in a large mixing bowl using a hand or stand mixer. This should take about 1-3 minutes, depending on how much you have softened your cream cheese.

Beat in the sour cream until smooth and combined, about 1-2 minutes.

Gently fold in the whipped topping until completely mixed. Be sure to scrape down the sides and bottom of the bowl with a spatula multiple times.

Spread the cheesecake layer onto the frozen cookie crust and even out with a spreading spatula. Be sure to wipe up any excess cheesecake that gets on the sides of the pan.

Return the pan to the freezer while you prepare the pudding.

To make the pudding, whisk together the heavy cream, green food coloring and peppermint extract in a large mixing bowl.

Sprinkle in both packets of instant pudding and beat well with a hand or stand mixer until smooth and thick, about 1-2 minutes.

Pour the pudding over the cheesecake layer and even out with a spreading spatula. Again, be sure to clean the sides of your pan if you have pudding on them.

Return the pan to the freezer for about 5-10 minutes or until the pudding has firmed up.

Spread the last tub of whipped topping evenly over the top of the pudding and cover, then return the Christmas Lasagna to the freezer for 30 minutes to an hour or place in the refrigerator for at least 3 hours or overnight.

When you are ready to cut and serve your Christmas lasagna, remove the cover and sprinkle the mini marshmallows all over the top.

Top with Christmas candies, sprinkles, or m&ms, optional and serve chilled.