Description
Chocolate Peppermint Lasagna is a festive, no-bake Christmas dessert featuring layers of Oreo crust, peppermint cream cheese mixture, rich chocolate pudding, and whipped topping, all garnished with crushed candy canes for a crunchy and refreshing holiday treat.
Ingredients
Scale
Oreo Crust
- 36 Oreo cookies
- 1/2 cup unsalted butter, melted
Peppermint Cheesecake Layer
- 1/2 cup unsalted butter, softened
- 12 oz brisk style cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 1/2 cups stabilized whipped topping (like Cool Whip)
- 1/2 cup crushed candy canes
Chocolate Pudding Layer
- 2 x 3.9 oz packages instant chocolate pudding mix
- 2 3/4 cups whole milk
Topping
- 2 1/2 cups whipped topping
- 1/4 cup crushed candy canes
Instructions
- Prepare Oreo Crust: In a food processor, pulse whole Oreo cookies including cream filling until finely ground. Mix with melted butter using a fork until crumbs are evenly moistened. Firmly press mixture into bottom of a 9 x 13 inch dish. Chill in fridge or freezer.
- Crush Candy Canes: Unwrap candy canes, place in zip-lock bag, and crush into coarse pieces using a rolling pin. Set aside.
- Make Peppermint Cheesecake Mixture: Beat softened butter, cream cheese, powdered sugar, vanilla, and peppermint extracts until smooth and creamy. Gently fold in stabilized whipped topping until evenly combined. Fold in crushed candy canes. Optionally add red or pink food coloring for vibrant color.
- Assemble Peppermint Layer: Spread peppermint cheesecake mixture evenly over chilled Oreo crust. Return dish to freezer for 10-15 minutes to firm up.
- Prepare Chocolate Pudding: Whisk instant chocolate pudding mixes with 2 3/4 cups whole milk until mixture begins to thicken.
- Add Pudding Layer: Spread chocolate pudding carefully over peppermint cheesecake layer. Refrigerate until pudding is fully set.
- Top with Whipped Topping: Evenly spread 2 1/2 cups whipped topping over set pudding layer.
- Chill Completed Dessert: Refrigerate for at least 5 hours, preferably overnight, to develop flavors and set layers.
- Finish and Serve: Just before serving, sprinkle 1/4 cup crushed candy canes on top for a festive crunch. Keep stored in refrigerator until serving to maintain freshness.
Notes
- Use stabilized whipped topping such as Cool Whip to maintain structure and prevent weeping.
- For a more festive look, add a few drops of red or pink food coloring to the peppermint cheesecake layer.
- Make sure to chill each layer properly to ensure clean, distinct layers.
- Keep dessert refrigerated until serving to preserve texture and taste.
- Crush candy canes coarsely for texture contrast rather than finely powdering them.
