Description

This Chocolate Peppermint Lasagna is a festive, no-bake layered dessert perfect for holiday celebrations. Featuring a rich chocolate cookie crust, creamy peppermint-flavored cream cheese layer, luscious chocolate pudding, and topped with whipped topping, mini chocolate chips, and crushed peppermint candies, it combines classic holiday flavors in a delightful, easy-to-make treat.

Ingredients

Scale

Crust

36 chocolate sandwich cookies (such as Oreos)
5 tablespoons unsalted butter, melted

Cream Cheese Layer

8 oz cream cheese, softened
¼ cup granulated sugar
2 tablespoons milk
1 teaspoon peppermint extract
4 oz whipped topping (half of the 8 oz package)

Chocolate Pudding Layer

1 package (3.9 oz) instant chocolate pudding mix
1¾ cups cold milk

Topping

4 oz whipped topping (remaining half of the 8 oz package)
1 cup mini chocolate chips
½ cup crushed peppermint candies or candy canes
Additional whipped topping and chocolate shavings for garnish

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Instructions

Prepare the crust: Crush the chocolate sandwich cookies using a food processor or by placing them in a zip-top bag and crushing with a rolling pin until finely crushed. Combine the cookie crumbs with the melted butter until the mixture is well combined. Press this cookie crumb mixture firmly into the bottom of a 9×9-inch baking dish to form an even crust layer.
Make the cream cheese layer: In a medium bowl, beat the softened cream cheese with granulated sugar, 2 tablespoons milk, and peppermint extract until the mixture is smooth and creamy. Gently fold in half of the whipped topping (about 4 oz) until combined. Spread this cream cheese mixture evenly over the cookie crust layer.
Prepare the pudding layer: In a separate bowl, whisk together the instant chocolate pudding mix and 1¾ cups cold milk for approximately 2 minutes until the pudding thickens. Spread the thickened pudding evenly over the cream cheese layer in the baking dish.
Add final toppings: Spread the remaining whipped topping (about 4 oz) evenly over the pudding layer. Sprinkle the top with mini chocolate chips and crushed peppermint candies for a festive touch.
Chill to set: Refrigerate the assembled lasagna for at least 4 hours or preferably overnight to allow the layers to set properly.
Garnish and serve: Before serving, add additional whipped topping, chocolate shavings, and a light dusting of crushed peppermint on top for extra decoration and flavor.

Notes

Use peppermint extract sparingly as it is very potent and a little goes a long way.
You can substitute homemade whipped cream for the store-bought whipped topping for a fresher taste.
For cleaner, neater slices, consider freezing the lasagna for 30 minutes before cutting and serving.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 square (approx. 4x4 inches)
Calories: 360
Sugar: 28g
Sodium: 290mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 25mg