Christmas Lasagna Dessert

A festive layered dessert combining a buttery cookie base, fluffy cream, silky white chocolate pudding, and peppermint crunch.

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Prepare the Cookie Base: Preheat the oven according to the sugar cookie mix package instructions. In a mixing bowl, combine sugar cookie mix, softened butter, flour, and egg until well blended. Add red food coloring until desired shade is achieved. Fold in Andes Peppermint Crunch. Spread evenly in a greased 9×13 inch baking dish. Bake until golden brown and let cool completely.
Create the Cream Layer: Beat cream cheese and powdered sugar until smooth. Whip heavy cream until soft peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled cookie base.
Make the Pudding Layer: Whisk together instant white chocolate pudding mix and cold milk until thickened. Pour and spread pudding over the cream layer.
Finish with Toppings: Melt white chocolate chips and drizzle over pudding layer. Color Cool Whip with green food coloring and spread over pudding layer. Top with remaining peppermint crunch. Refrigerate for at least 4 hours before serving.

For best results, chill layers between each step and ensure the base is completely cool before adding the cream layer.