Step 1

Preheat the oven to 350 F. Lightly butter 9 x 13 inch baking dish, set aside.

Step 2

In a small bowl stir together flour, salt and cocoa powder.

Step 3

In large bowl beat butter and sugar until smooth. Add red food coloring and mix well ( I used 1 tablespoon food coloring to get intense red color). Turn you mixer on low speed and gradually add flour mixture. Mix until combine.

Step 4

Press the mixture into bottom of baking dish and bake for 18-20 minutes. Remove from the oven and cool completely.

Step 5

To make cream cheese layer beat softened cream cheese and powdered sugar until smooth. Add 1 ½ cup Cool Whip and peppermint extract and mix to combine. Spread over cooled shortbread layer. Place in the freezer to firm while preparing pudding.

Step 6

To make the green pudding layer whisk together 2 x 3.9 oz. boxes white chocolate instant pudding mix with 3 cups milk. Add green food coloring (add a few drops at a time, to desired color) and whisk until smooth. Spread over cream cheese layer. Set in the freezer for 5 minutes.

Step 7

Spread 1 ½ cup Cool whip over pudding layer and top with mini marshmallows and sprinkles. Place in the fridge for 3-4 hours until set.