Chocolate Peppermint Lasagna Recipe

Introduction

This Chocolate Peppermint Lasagna is a festive and indulgent dessert perfect for the holiday season. Layers of Oreo crust, peppermint cheesecake, creamy chocolate pudding, and whipped topping combine for a delightful treat that’s both refreshing and rich.

Ingredients

• 36 Oreo cookies
• 1/2 cup unsalted butter, melted
• 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
• 2 x 3.9 oz. packages instant chocolate pudding
• 2 3/4 cups whole milk
• 2 1/2 cups whipped topping
• 1/4 cup crushed candy canes

Instructions

1. Step 1: In a food processor, grind the whole Oreo cookies including the filling until finely crushed. Add the melted butter and use a fork to mix until evenly moistened. Press this mixture into the bottom of a 9 x 13 inch dish. Place the crust in the fridge or freezer to chill.
2. Step 2: Unwrap candy canes and crush them into coarse pieces using a rolling pin inside a zip-lock bag.
3. Step 3: Beat the softened butter, cream cheese, powdered sugar, vanilla extract, and peppermint extract together until smooth. Gently fold in the stabilized whipped topping until well combined. Scrape the bottom of the bowl to ensure even mixing. Stir in the crushed candy cane pieces. The mixture will take on a light pink hue; add a few drops of red or pink food coloring if desired for a deeper color.
4. Step 4: Spread the peppermint cheesecake mixture evenly over the chilled Oreo crust. Return the dish to the freezer for 10–15 minutes to set.
5. Step 5: Whisk together the instant chocolate pudding packets with the whole milk until the mixture begins to thicken. Spread the pudding layer evenly over the peppermint cheesecake layer. Chill in the fridge until the pudding sets.
6. Step 6: Spread 2 1/2 to 3 cups of whipped topping over the set pudding layer. Refrigerate for at least 5 hours, preferably overnight.
7. Step 7: Just before serving, sprinkle the top with the remaining crushed candy canes for a festive crunch. Serve chilled.

Tips & Variations

• For a more intense peppermint flavor, add an extra 1/2 teaspoon of peppermint extract to the cheesecake layer.
• Use a bit of red food coloring to brighten the pink color of the cheesecake layer for a more striking presentation.
• Try substituting the Oreo crust with chocolate graham crackers for a slightly different texture.
• Make sure to add candy canes on top just before serving to prevent them from melting into the whipped cream.

Storage

Store the Chocolate Peppermint Lasagna covered in the refrigerator for up to 3 days. Keep it chilled to maintain its texture and freshness. When ready to serve after refrigeration, you can let it sit at room temperature for 10–15 minutes for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, this no-bake dessert is perfect for preparing a day or two in advance. Just cover it tightly and keep it refrigerated until serving.

Can I substitute the stabilized whipped topping with homemade whipped cream?

You can use homemade whipped cream, but stabilized whipped topping is preferred to keep the layers firm and prevent the dessert from becoming too soft over time.

Chocolate Peppermint Lasagna Recipe

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4.8 from 112 reviews

This delicious Chocolate Peppermint Lasagna features layers of Oreo cookie crust, a creamy peppermint cheesecake filling, rich chocolate pudding, and whipped topping, all garnished with crushed candy canes. Perfect for holiday celebrations or any festive occasion, this no-bake dessert combines the refreshing flavor of peppermint with indulgent chocolate in a simple, chilled treat.

• Author: Rita
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 5 hours 25 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Oreo Crust

• 36 Oreo cookies
• 1/2 cup unsalted butter, melted

Peppermint Cheesecake Layer

• 1/2 cup unsalted butter, softened
• 12 oz. brick-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

1. Prepare Oreo Crust: In a food processor, grind the whole Oreo cookies including the filling until fine crumbs form. Add the melted butter and whisk with a fork until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9 x 13 inch dish to form an even crust. Chill in the refrigerator or freezer to set.
2. Crush Candy Canes: Unwrap candy canes and place them inside a zip-lock bag. Using a rolling pin, crush into coarse pieces to use in the layers and for topping.
3. Make Peppermint Cheesecake Layer: Beat the softened butter, cream cheese, powdered sugar, vanilla extract, and peppermint extract together until smooth and creamy. Gently fold in the stabilized whipped topping to combine evenly. Scrape down the bowl to ensure everything is smooth, then fold in 1/2 cup of the crushed candy canes. The mixture will turn a light pink color. For a more intense color, add a few drops of red or pink food coloring. Spread this mixture evenly over the chilled Oreo crust. Return the dish to the freezer for 10-15 minutes to set.
4. Prepare Chocolate Pudding Layer: Whisk the two packages of instant chocolate pudding mix with 2 3/4 cups whole milk until the mixture begins to thicken. Spread the pudding evenly over the peppermint cheesecake layer. Place the dish in the refrigerator until the pudding layer is fully set.
5. Add Whipped Topping and Garnish: Once the pudding has set, spread 2 1/2 cups of whipped topping evenly over the chocolate pudding layer. Sprinkle the remaining 1/4 cup crushed candy canes on top just before serving to maintain a crunchy texture. Chill the assembled lasagna for at least 5 hours, preferably overnight, to allow flavors to meld and layers to firm up.
6. Store and Serve: Keep the Chocolate Peppermint Lasagna refrigerated until ready to serve. Slice into squares for a festive dessert that’s sure to impress.

Notes

• For a stronger peppermint flavor, consider adding a little more peppermint extract, but do so carefully as it can be overpowering.
• Use stabilized whipped topping like Cool Whip to maintain structure in the layers.
• Crushed candy canes should be sprinkled just before serving to prevent them from melting into the whipped cream topping.
• If you want a vegan or dairy-free version, substitute dairy ingredients with suitable plant-based alternatives.
• This dessert benefits from chilling overnight to fully develop flavors and firm up layers.

Keywords: Chocolate Peppermint Lasagna, no-bake dessert, holiday dessert, peppermint cheesecake, Oreo crust, instant pudding dessert