Chocolate Peppermint Lasagna Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbyrita.com/chocolate-peppermint-lasagna-recipe/
