Yield: 12 servings

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.

Prep Time 1 hour 10 minutes

Cook Time 1 minute

Total Time 1 hour 11 minutes

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

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 are 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 freshly squeezed lemon juice. The 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 the 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 making sure it’s clean before starting a new layer. After refrigerating, and 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 it with the spatula. It will defrost fairly quickly depending on the room temperature.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 361Total Fat: 22gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 94mgCarbohydrates: 38gFiber: 1gSugar: 30gProtein: 4g

Please note that the Calculated Nutrition is an estimate at best.