Red Velvet Dessert Lasagna - Kraft Recipes Top

Red Velvet Dessert Lasagna

Prep Time
Total Time

24 servings

Dessert lasagna? Yes, you heard that right. Treat your taste buds to the deliciously sweet layers of our Red Velvet Dessert Lasagna tonight.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Beat first 3 ingredients in large bowl with mixer until blended; press onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Bake 12 min. Cool completely.
  • Beat cream cheese and sugar in second large bowl with mixer until blended. Add 1/4 cup milk; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
  • Whisk dry pudding mixes and remaining milk in medium bowl 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over cream cheese mixture.
  • Refrigerate 4 hours. Cover with remaining COOL WHIP, then top with remaining ingredients just before serving.

Special Equipment Needed


Prepare using 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding.


This festive dessert can be refrigerated up to 24 hours before serving.

Size Wise

Engage in mindfulness and slowly savor the flavor of the classic cake in this delicious dessert.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 300
Total fat 15g
Saturated fat 8g
Cholesterol 40mg
Sodium 380mg
Carbohydrate 38g
Dietary fiber 0.5476g
Sugars 26g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Velvet cake layer confusing I followed the instructions with the 1/3 cup oil and 2 eggs with the cake mix I bought and it was disastrous. It practically fried my hand mixer. The consistency of that was like nothing I have ever worked with. It was like concrete that was incredibly sticky and drying. Just to get the batter out of the mixing rods took me about 15 min. I was able to finally press it into the pan once it got mixed with the oil I had sprayed on the pan. I'm also not sure about the 12 min bake time. It was still like batter. I ended up cooking it another 15 min. I haven't finished the rest of the instructions yet but I'm sure there won't be any issue. I guess we shall see how it tastes later!
Date published: 2017-12-06
Rated 3 out of 5 by from Not enough cool whip, cake too firm The cake turned out Firm like a brick, no where near enough cool whip to cover the top when the cream cheese and pudding is made. Not bad, not good...
Date published: 2017-12-11
Rated 5 out of 5 by from Delicious and different festive dessert I made this, following the recipe, for the Christmas weekend. The only change I made was to buy a larger whipped topping to have enough to cover it. The red velvet layer is thick and sticky to work with in the bottom of the pan. I decided to use my fingers to press it in and that worked great. It’s very rich, so a little piece is sufficient. I stored it in the fridge without the toppings and added them just before serving. Everyone loved it! Sad to see such low reviews because many may avoid trying it. I’ll definitely make it again.
Date published: 2017-12-26
Rated 2 out of 5 by from Recipe makes NO SENSE Don't use a blender to blend the first 3 ingredients. USE A SPATULA! Why separate the milk?? The amount of cool whip it calls for isn't enough. 2 cups, plus 1 cup, plus 1 cup = 32 ounces of cool whip. They say you need 12 ounces. I don't even cook that much and figured that out! What a joke.
Date published: 2017-12-19
Rated 5 out of 5 by from Looked and tasted wonderful! Not sure what the problem was with the other people who gave this bad reviews. Followed the directions and it came out great! The only thing I had to do was add more whipped topping to the top.
Date published: 2017-12-15
Rated 4 out of 5 by from Tasty and festive. Made this for a family gathering. I followed the recipe as written and was quite pleased with the finished product. The red velvet batter was very very thick and caused the beaters in my mixer to jam. My best advice: when you spread the batter in the pan, lightly grease the back side of your spoon and the batter then spreads quite easily.
Date published: 2017-12-25
Rated 1 out of 5 by from Recipe incorrect Recipe does not turn out the way written. I had to use my own measurements.
Date published: 2017-12-16
Rated 1 out of 5 by from Nasty Someone else made this and we tired to eat it for dessert after Christmas dinner. The bottom layer was gooey and the other layers were flavourless. Most of the guests unwillingly ate a little of the dessert just to be respectful to the cook.
Date published: 2017-12-28
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