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
Units
Scale
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.