Description

This Chocolate Peppermint Lasagna is a delightful layered dessert combining a crunchy chocolate cookie crust, creamy peppermint-flavored cheese layer, rich chocolate pudding, and whipped topping. Finished with festive crushed candy canes and optional chocolate shavings, it offers a perfect balance of chocolate and refreshing peppermint, ideal for holiday gatherings or anytime you crave a festive treat.

Ingredients

Scale

Crust

24 chocolate sandwich cookies (e.g., Oreos), finely crushed
5 tablespoons unsalted butter, melted

Peppermint Filling

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon peppermint extract
A few drops of red food coloring (optional)
2 cups whipped topping (e.g., Cool Whip)

Chocolate Pudding Layer

1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk

Topping and Garnish

1 1/2 cups whipped topping
1/4 cup crushed candy canes or peppermint candies
Chocolate shavings or mini chocolate chips (optional)

Instructions

Prepare the Crust: In a bowl, combine the finely crushed chocolate sandwich cookies with the melted unsalted butter. Mix until the crumbs are evenly coated with butter and resemble wet sand, ensuring the crust will hold together well.
Form the Crust: Press the cookie mixture firmly and evenly into the bottom of a 9×13-inch dish to create a compact crust. Place the dish in the refrigerator to chill and set while preparing the next layers.
Make the Peppermint Filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the peppermint extract and, if desired, a few drops of red food coloring to give the filling a festive tint. Gently fold in the 2 cups of whipped topping until fully incorporated and light.
Layer the Peppermint Filling: Spread the peppermint cream cheese mixture evenly over the chilled cookie crust, smoothing the top with a spatula to create an even layer.
Prepare the Chocolate Pudding Layer: In another bowl, whisk the instant chocolate pudding mix with the cold milk for about 2 minutes, or until the mixture thickens to a smooth pudding consistency.
Add the Pudding Layer: Pour and spread the thickened chocolate pudding evenly over the peppermint filling layer, creating another smooth, even layer.
Add the Topping: Spread the 1 1/2 cups of whipped topping evenly over the chocolate pudding layer, covering it completely to create a final creamy topping layer.
Garnish: Sprinkle the crushed candy canes or peppermint candies evenly over the whipped topping. Optionally, add chocolate shavings or mini chocolate chips for extra texture and decoration.
Chill and Set: Refrigerate the assembled dessert for at least 4 hours, or until fully set and chilled to allow all layers to firm up and flavors to meld.
Serve: Once chilled and set, slice the lasagna into squares and serve cold for a refreshing and festive dessert.

Notes

For best results, use softened cream cheese to ensure a smooth peppermint filling without lumps.
Red food coloring is optional but adds a festive touch perfect for holiday presentations.
If you prefer a less sweet dessert, adjust the amount of powdered sugar to your taste.
To make this dessert gluten-free, substitute the chocolate sandwich cookies with gluten-free chocolate cookies.
This dessert must be refrigerated and served chilled to maintain its layered texture and taste.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: Chocolate peppermint lasagna, no-bake dessert, layered dessert, holiday dessert, peppermint chocolate dessert