Preheat the oven to 350 degrees F and grease a 9X12 baking pan with non-stick cooking spray.

In a large mixing bowl, stir together the red velvet cake mix, butter and egg.

Spread this mixture evenly into the prepared pan and bake for 15-18 minutes.  Then let it cool completely at room temperature.

To make peppermint cheesecake layer, beat softened butter and cream cheese with peppermint extract and powdered sugar until creamy and smooth.

Fold in the cool whip. Then, spread over the crust and set in the fridge or freezer to firm.

For the pudding layer in a bowl whisk instant white chocolate pudding mix and milk until it starts thickening.

Add the green food coloring (a few drops at a time) until the pudding is the color that you prefer. Spread over the cheesecake layer. Place in the fridge or freezer to set.

When the pudding layer has set, spread Cool Whip on top of the pudding layer and place in the fridge for a few hours (or overnight).

Before serving, sprinkle 2 cups of mini marshmallows over the top. Then top with the Christmas sprinkles and M&Ms.

Serve cold and enjoy!