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Red Velvet Dessert Lasagna [VIDEO]

March 29, 2017

You will not regret trying out this Red Velvet Dessert Lasagna. Layer upon layer of decadent fillings (like a lasagna!) and no shortage of chocolate, this treat is one to go down in the books!

I love this one chilled out of the fridge, but you could also serve it frozen if you prefer. This dessert lasagna is really great through fall and into the holidays with that deep red color through the middle layer.

Serve this up and people will be begging for seconds!


For The Crust:
1 package Oreos
2 tbsp. butter, melted

For The Bottom Layer:
One 8 oz. package cream cheese, softened
1 c. sugar
One 8 oz. container Cool Whip
1 tsp. lemon juice

For The Middle Layer:
One 5.9 oz. packet instant chocolate pudding
3 c. cold milk
4 oz. cream cheese, softened
red food coloring

For The Top Layer:
One 8 oz. container Cool Whip
1 c. mini chocolate chips


Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray. Blend together the oreos and butter in a high powered blender or food processor until smooth. Pour the oreo mixture into the bottom of the dish and smooth it out to cover the bottom. Pat it down with a spoon or your fingers to pack it down as much as possible.

Bake crust for 5-8 minutes or until slightly toasted. While crust is cooling, mix together the middle two layers. In one bowl, beat together the low fat cream cheese, sugar, cool whip, and lemon juice. In a separate bowl, beat together the pudding mix and milk. Beat for 2 minutes until the pudding thickens. Beat in the cream cheese and red food coloring (about 10 drops should do). Pour the bottom layer (the cheesecake layer) onto the crust and smooth out with a spatula. Top with the red velvet layer, smoothing out that layer as well.

Top with the remaining container of Cool Whip and sprinkle with mini chocolate chips. Chill in freezer or fridge for at least an hour before serving. You can serve it frozen or just chilled, depending on your preferences. It's delicious either way!