Red Velvet Lasagna Dessert Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Red Velvet Lasagna Dessert.
This Red Velvet Lasagna Dessert Recipe is a layered, no-bake dessert recipe with a crunchy graham cracker crust, cream cheese layer, red chocolate pudding layer, and topped with Cool Whip, chocolate shavings, and cherry syrup. This dessert has 4 delicious, velvety layers and uses a 9 x 13-inch pan, making the perfect dessert to bring to a gathering.
Estimated reading time: 6 minutes
Table of contents
Red Velvet Lasagna Dessert Recipe
Hi Everyone, this Red Velvet Lasagna Dessert Recipe has all the makings of a traditional lasagna or lush dessert with a “romantic” twist: red velvet.
Looking forward to Valentine’s Day, I came up with this Red Velvet Lasagna to be the perfect “something red” for the holiday.
Honestly, I think anything red velvet-themed is appropriate to be served at any time of the year – just sayin’.
Who else thinks of Valentine’s Day months ahead?
I’m a romantic at heart and if I had to choose a favorite holiday, V-day – as I like to call it – would be it because it’s all about love.
I highly suggest using an offset spatula for spreading the cream cheese, pudding, and Cool Whip layers.
This enables you to get nice, even layers.
To get super-defined slices, I recommend freezing the dessert for 6 hours or overnight to get it solidly frozen.
Doing this makes it easier to handle since it is a pudding dessert.
Once you take it out of the freezer, it defrosts pretty quickly within a half hour.
I think it tastes best when cold/chilled versus room temperature.
I suggest topping this layered dessert with shaved or curled chocolate.
You can use a vegetable peeler to get little chocolate curls or a box grater to get shaved chocolate.
It goes really well with the chocolate pudding and really dresses up the dessert for serving.
You can also get creative by selecting some festive sprinkles to sprinkle on top, depending on the holiday or occasion that you are having this dessert.
For serving, I suggest using cherries in syrup like these wild dark cherries (shown in the photos) but you can also use strawberry/raspberry syrup to drizzle before serving if you prefer.
Ingredients
1st Layer – Bottom Graham Cracker Crust Layer
- 2 (5 ounces) packages of regular or vanilla graham crackers, finely ground using a food processor or manually crushing
- 8-10 tablespoons of unsalted butter, melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
2nd Layer – Cream Cheese Layer
- 2 (8 ounces) packages of cream cheese, softened to room temperature
- 1 cup granulated white sugar
- 1-2 tablespoons apple cider vinegar or freshly squeezed lemon juice
3rd Layer – Red Chocolate Pudding Layer
- 2 (3.4 ounce) packages Jello instant chocolate pudding mix
- 3 cups milk
- red food coloring (about 60 drops)
4th Layer – Whipped & Toppings Layer
- 1 (8 ounces) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
- shaved or curled dark chocolate, amount to taste for garnishing
- a drizzle of cherry, strawberry, or raspberry sauce – I use wild cherries in syrup
Kitchen Tools
- dry measuring spoons and cups
- baking spatula
- food processor for processing graham crackers
- handheld electric mixer
- wet measure
- offset spatula for spreading cream cheese, pudding, and Cool Whip layers
- 13 x 9-inch pan
- mixing bowls
- vegetable peeler or box grater for shaving the dark chocolate
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I know you will love this Red Velvet Lasagna Dessert Recipe!
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This post was originally published on 1/15/2018 and updated and republished on 3/9/2021
Red Velvet Lasagna Dessert Recipe
This Red Velvet Lasagna Dessert Recipe is a layered, no bake dessert recipe with a crunchy graham cracker crust, cream cheese layer, red chocolate pudding layer and topped with Cool Whip, chocolate shavings and cherry syrup. This dessert has 4 delicious, velvety layers and uses a 9 x 13 inch pan, making the perfect dessert to bring to a gathering.
Ingredients
1st Layer – Bottom Graham Cracker Crust Layer
- 2 (5 ounce) packages regular or vanilla graham crackers, finely ground using a food processor or manually crushing
- 8-10 tablespoons unsalted butter, melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
2nd Layer – Cream Cheese Layer
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 1 cup granulated white sugar
- 1-2 tablespoons apple cider vinegar, or freshly squeezed lemon juice
3rd Layer – Red Chocolate Pudding Layer
- 2 (3.4 ounce) packages Jello instant chocolate pudding mix
- 3 cups milk
- 60 drops red food coloring, or amount desired
4th Layer – Whipped & Toppings Layer
- 1 (8 ounce) container whipped topping, (I use Cool Whip), you can substitute the same amount whipped cream
- shaved or curled dark chocolate, amount to taste for garnishing
- a drizzle of cherry, strawberry or raspberry sauce, I use wild cherries in syrup
Instructions
1st Layer - Bottom Graham Cracker Crust Layer
- In a medium-large bowl, mix melted and cooled unsalted butter with finely ground, processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
2nd Layer - Cream Cheese Layer
- Using a hand held electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons apple cider vinegar or fresh squeezed lemon juice. Mixture should be even and smooth. Spread evenly on top of the graham cracker crust.
3rd Layer - Red Pudding Pudding Layer
- In a large mixing bowl, whisk the milk and instant chocolate pudding mix until set. Add the red food coloring until desired color is reached. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
4th Layer - Whipped & Toppings Layer
- Using an offset spatula, spread thawed whipped topping on top of the pudding layer. Sprinkle with shaved or curled dark chocolate. For serving drizzle with a red cherry (or other fruit) sauce. Optionally, you can freeze the Red Velvet Lasagna overnight for more defined slices (as shown in the photos). Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip.Enjoy!
Notes
I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and “wipe” along the sides and the layers will show nicely. You can freeze the Red Velvet Lasagna overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly depending on the room temperature.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 369Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 106mgCarbohydrates: 40gFiber: 1gSugar: 28gProtein: 4g
Please note that the Calculated Nutrition is an estimate at best.
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If you make this recipe, please rate and comment on how it came out! Thank you in advance! Best, ~Sara xo