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Red Velvet Dessert Lasagna

Red Velvet Dessert Lasagna

A stunning, layered masterpiece that balances creamy textures with a rich cocoa flair and features vibrant red and white layers.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 36 chocolate sandwich cookies
  • 1/2 cup unsalted butter (or vegan spread), melted
  • 16 oz cream cheese (or cashew cream), softened to room temperature
  • 1 cup powdered sugar, sifted
  • 16 oz whipped topping (or coconut whip), divided
  • 2 packages (3.9 oz each) instant chocolate pudding mix
  • 3 cups cold whole milk (or oat milk)
  • 1-2 tsp red food coloring
  • 1/4 cup chocolate shavings

Method
 

  1. Prepare the crust by crushing chocolate sandwich cookies in a food processor until fine and mixing with melted butter. Press into the bottom of a baking dish and refrigerate for 10 minutes to set.
  2. In a large bowl, beat softened cream cheese with powdered sugar until light and airy. Fold in half of the whipped topping and red food coloring to achieve a vibrant shade, then spread over the crust.
  3. In another bowl, whisk together instant chocolate pudding mix and cold milk until thickened. Spread over the red cream layer.
  4. Top with remaining whipped topping and sprinkle with chocolate shavings or cookie crumbs.
  5. Chill for at least 4 hours or overnight to set.

Notes

Use organic cocoa and natural colorants for best results. Ensure cream cheese is at room temperature to avoid lumps. For a firmer texture when frozen, wrap tightly and thaw in the fridge before serving.