Description

This Chocolate Peppermint Lasagna is a festive, no-bake layered dessert perfect for the holidays. It features a crunchy chocolate cookie crust, a creamy peppermint-flavored cream cheese layer, a rich chocolate pudding filling, and a fluffy whipped topping garnished with crushed candy canes and chocolate shavings. The dessert is chilled to set, making it refreshing and indulgent, ideal for serving a crowd.

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

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

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Instructions

Prepare the Crust: Mix the finely crushed chocolate sandwich cookies with the melted unsalted butter until well combined. This mixture will form the base of the lasagna.
Press and Chill: Firmly press the cookie and butter mixture into the bottom of a 9×13-inch dish to create an even crust. Refrigerate the crust while preparing the next layers to help it set.
Make the Peppermint Filling: In a bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add the peppermint extract and a few drops of red food coloring if desired for a festive touch.
Fold in Whipped Topping: Gently fold in 2 cups of whipped topping into the cream cheese mixture until fully incorporated. Spread this peppermint filling evenly over the chilled cookie crust.
Prepare Chocolate Pudding Layer: In a separate bowl, whisk the instant chocolate pudding mix with 2 cups of cold milk for about 2 minutes or until the pudding thickens.
Add Pudding Layer: Spread the thickened chocolate pudding evenly over the peppermint filling layer.
Add the Whipped Topping: Spread 1 1/2 cups of whipped topping evenly over the chocolate pudding layer to add a light, creamy top.
Garnish: Sprinkle crushed candy canes or peppermint candies over the whipped topping. Optionally, add chocolate shavings or mini chocolate chips for extra texture and decoration.
Chill and Set: Refrigerate the assembled lasagna for at least 4 hours to allow all layers to set and the flavors to meld perfectly.
Serve: Slice the chilled lasagna into squares and serve cold for a refreshing and festive dessert experience.

Notes

Use a 9×13-inch dish for proper layering and serving size.
The dessert is best served after chilling for at least 4 hours but can be refrigerated overnight.
Optional red food coloring enhances the festive look but can be omitted if preferred.
For a gluten-free version, substitute gluten-free chocolate sandwich cookies.
Store leftovers covered in the refrigerator for up to 3 days.
Ensure cream cheese is softened to room temperature for smooth beating.

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