Chocolate peppermint lasagna is a no-bake dessert layered with rich chocolate, creamy peppermint, and crunchy Oreo crust. This festive treat is perfect for the holiday season or anytime you crave a cool and decadent dessert. It’s a crowd-pleaser that’s easy to assemble and doesn’t require an oven!
Why You’ll Love This Recipe
- No-bake dessert – perfect for when you don’t want to heat up the kitchen.
- Layers of chocolate and peppermint for a refreshing and indulgent flavor combination.
- Perfect for holiday gatherings, potlucks, or as a make-ahead dessert.
- Uses simple ingredients and minimal preparation time.
- Stunning presentation with its distinct and colorful layers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Oreo cookies (crushed)
- Butter (melted)
- Cream cheese
- Powdered sugar
- Peppermint extract
- Cool Whip (or whipped topping)
- Instant chocolate pudding mix
- Milk
- Mini chocolate chips
- Crushed candy canes (for topping)
Directions
- Make the Oreo Crust
- Crush Oreo cookies into fine crumbs using a food processor or a rolling pin.
- Mix the crumbs with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Chill in the refrigerator for 10 minutes.
- Prepare the Cream Cheese Layer
- Beat cream cheese, powdered sugar, and peppermint extract until smooth.
- Fold in a portion of the Cool Whip until well combined.
- Spread this layer evenly over the chilled crust.
- Add the Chocolate Pudding Layer
- In a bowl, whisk the chocolate pudding mix with milk until it thickens.
- Spread the pudding evenly over the cream cheese layer.
- Top with Cool Whip
- Spread the remaining Cool Whip over the pudding layer to create the final layer.
- Garnish and Chill
- Sprinkle mini chocolate chips and crushed candy canes over the top.
- Chill the lasagna in the refrigerator for at least 4 hours, or until set.
- Serve
- Slice into squares and serve chilled.
Servings and Timing
- Servings: 12-16 slices
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Variations
- Use mint Oreos for an extra peppermint boost in the crust.
- Add a layer of peppermint bark or crushed Andes mints for additional texture.
- Swap the chocolate pudding with white chocolate pudding for a different flavor.
- Add a drizzle of hot fudge or chocolate syrup on top before serving.
- Make it gluten-free by using gluten-free chocolate cookies for the crust.
Storage/Reheating
- Storage: Store leftover chocolate peppermint lasagna in an airtight container in the refrigerator for up to 5 days.
- Freezing: This dessert can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving.
FAQs
1. Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream works well, but ensure it’s stabilized to maintain the layers.
2. Can I make this dessert ahead of time?
Absolutely! Chocolate peppermint lasagna can be made a day in advance and stored in the refrigerator until ready to serve.
3. How do I crush the candy canes without making a mess?
Place candy canes in a zip-top bag and crush them with a rolling pin for easy cleanup.
4. Can I use a different flavor of pudding?
Yes, white chocolate or vanilla pudding would complement the peppermint flavor nicely.
5. What’s the best way to slice this dessert?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
6. Can I omit the peppermint extract?
Yes, if you’re not a fan of peppermint, you can skip the extract for a pure chocolate flavor.
7. How do I make the layers more distinct?
Ensure each layer is chilled and set before adding the next to keep the layers clean and separate.
8. What if I don’t have a 9×13-inch pan?
You can use two smaller pans or even make individual servings in glasses or jars.
9. Can I add more toppings?
Of course! Shaved chocolate, sprinkles, or marshmallows make great additions.
10. Is there a way to make this dessert dairy-free?
Use dairy-free substitutes for cream cheese, Cool Whip, milk, and pudding mix.
Conclusion
Chocolate peppermint lasagna is a delightful, no-bake dessert that’s perfect for the holidays or any occasion. With layers of creamy peppermint, rich chocolate, and a crunchy Oreo crust, it’s a show-stopping treat that’s easy to make and even easier to enjoy. Serve this dessert at your next gathering and watch it disappear in no time!
Print
Chocolate Peppermint Lasagna
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Desserts, No-Bake Recipes, Holiday Treats
- Method: No-Bake, Layering
- Cuisine: American
Description
Chocolate Peppermint Lasagna is a no-bake layered dessert that’s perfect for the holiday season. With a crunchy chocolate cookie crust, creamy peppermint layers, and a chocolate pudding center, this treat is topped with whipped cream and festive candy cane sprinkles!
Ingredients
For the crust:
- 24 chocolate sandwich cookies (e.g., Oreos)
- 1/4 cup (60 g) unsalted butter, melted
For the peppermint cream layer:
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 tsp peppermint extract
- 1 1/2 cups (360 ml) whipped topping or heavy cream, whipped to stiff peaks
- 1/2 cup (50 g) crushed candy canes
For the chocolate pudding layer:
- 1 (3.9 oz / 110 g) package instant chocolate pudding mix
- 2 cups (480 ml) cold milk
For the topping:
- 1 cup (240 ml) whipped topping or heavy cream, whipped to soft peaks
- Additional crushed candy canes or peppermint candies
- Shaved chocolate or chocolate chips (optional)
Instructions
1. Prepare the crust:
- Crush the chocolate sandwich cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Combine the cookie crumbs with the melted butter and press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the refrigerator while you prepare the layers.
2. Make the peppermint cream layer:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Mix in the peppermint extract. Gently fold in the whipped topping or whipped cream, then stir in the crushed candy canes. Spread this mixture evenly over the chilled crust.
3. Make the chocolate pudding layer:
- In another bowl, whisk together the instant chocolate pudding mix and cold milk until thickened, about 2 minutes. Spread the pudding evenly over the peppermint cream layer.
4. Add the topping:
- Spread the whipped topping or whipped cream over the pudding layer. Sprinkle with additional crushed candy canes, shaved chocolate, or chocolate chips for garnish.
5. Chill and serve:
- Refrigerate the lasagna for at least 4 hours, or until fully set. Slice into squares and serve chilled.
Notes
- For a mintier flavor, use mint-flavored chocolate sandwich cookies for the crust.
- Add a drop of red food coloring to the peppermint cream layer for a festive pink hue.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.