CHRISTMAS LASAGNA DESSERT

Ingredients
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

Instructions

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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