Description
Chocolate Peppermint Lasagna is a no-bake holiday dessert with layers of creamy peppermint filling, chocolate pudding, and a cookie crust. Topped with crushed candy canes, it’s a festive treat perfect for Christmas celebrations. Easy to make, crowd-pleasing, and make-ahead friendly, this dessert is a holiday favorite.
Ingredients
For the Crust:
24 chocolate sandwich cookies (e.g., Oreos), finely crushed
5 tablespoons unsalted butter, melted
For the Peppermint Filling:
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon peppermint extract
2 cups whipped topping (e.g., Cool Whip)
A few drops of red food coloring (optional)
For the Chocolate Pudding Layer:
1 box (3.9 oz) instant chocolate pudding mix
2 cups cold milk
For the Topping:
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:
- Mix crushed cookies and melted butter in a bowl.
- Press firmly into a 9×13-inch dish. Refrigerate.
- Make the Peppermint Filling:
- Beat cream cheese and powdered sugar until smooth.
- Add peppermint extract and food coloring (if using).
- Fold in whipped topping and spread over the crust.
- Prepare the Chocolate Pudding Layer:
- Whisk pudding mix with cold milk for 2 minutes until thickened.
- Spread evenly over the peppermint filling.
- Add the Topping:
- Spread whipped topping over the pudding.
- Garnish with crushed candy canes and chocolate shavings.
- Chill and Serve:
- Refrigerate for 4 hours or until set.
- Slice into squares and serve chilled.
Notes
Use gluten-free cookies for a gluten-free version.
For a richer flavor, add a ganache or chopped Andes mints.
Best served within 3 days for optimal freshness.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 310 kcal
