Layered Peppermint Lasagna Dessert

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 cup Brown sugar
  • 3 cup Cool whip
  • 3 drops Food coloring, red
  • 1 tbsp Peppermint extract
  • 1 cup Powdered sugar
  • 1 box Velvet cake mix, red

• Dairy

  • 1 stick Butter
  • 1 8 ounce package Cream cheese
  • 3 cups Milk

• Desserts

  • 1/2 cup Candy cane
  • 3 small packages White chocolate instant pudding

Found on cookinglifetothefullest.com

Ingredients

• 1 box red velvet cake mix
• 2 eggs
• 1 stick (8 Tablespoons) butter, softened
• ¼ cup brown sugar
• ½ Tablespoon peppermint extract
• 8 ounce package cream cheese, softened
• 1 cup powdered sugar
• 1 cup Cool Whip, thawed
• 3 cups milk
• 3 small packages white chocolate instant pudding
• 1 cup Cool Whip, thawed
• ½ Tablespoon peppermint extract
• Red food coloring, a few drops
• 1 cup Cool Whip thawed
• ½ cup candy cane, crushed

Directions

• Preheat oven to 350º. In a medium bowl, cream butter and brown sugar. Mix in egg and peppermint extract. Add cake mix and continue to mix until well blended. Press mixture into the bottom of a sprayed 7 x 11 baking dish. Bake for 20 minutes. Allow to cool completely.
• In a medium bowl, mix cream cheese and powdered sugar. Add 1 cup Cool Whip and spread on top of cooled cookie crust.
• In a large bowl, whisk milk & pudding mixes for 2 minutes. Add 1 cup Cool Whip, peppermint extract and red food coloring (add a couple drops at a time, to desired color), whisk until smooth. Spread on top of cream cheese mixture.
• Spread another cup of Cool Whip on top and sprinkle with crushed candy cane.
• Chill for at least 3 hours, until set.