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Chocolate Peppermint Lasagna Recipe

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★★★★★

4.8 from 139 reviews

Chocolate Peppermint Lasagna is a festive no-bake dessert featuring layers of a chocolate cookie crust, creamy peppermint filling, rich chocolate pudding, and whipped topping adorned with crushed candy canes and chocolate shavings. Perfect for holiday gatherings, this easy-to-make treat offers a delightful combination of flavors and textures that can be prepared ahead of time.

Ingredients

Scale

For the Crust:

  • 24 chocolate sandwich cookies (e.g., Oreos), finely crushed
  • 5 tablespoons unsalted butter, melted

For the Peppermint Filling:

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 2 cups whipped topping (e.g., Cool Whip)
  • A few drops of red food coloring (optional)

For the Chocolate Pudding Layer:

  • 1 box (3.9 oz) instant chocolate pudding mix
  • 2 cups cold milk

For the Topping:

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

Instructions

  1. Prepare the Crust: In a bowl, combine the finely crushed chocolate sandwich cookies with the melted unsalted butter. Mix well until the crumbs are fully coated. Press this mixture firmly and evenly into the bottom of a 9×13-inch dish to form the crust. Place the dish in the refrigerator to chill while preparing the next layers.
  2. Make the Peppermint Filling: Using a mixer, beat the softened cream cheese and powdered sugar until the mixture is smooth and creamy. Stir in the peppermint extract and add a few drops of red food coloring if you want a festive tint. Gently fold in the whipped topping until fully incorporated. Spread this peppermint filling evenly over the chilled cookie crust.
  3. Prepare the Chocolate Pudding Layer: In a separate bowl, whisk together the instant chocolate pudding mix and the cold milk for about 2 minutes until the pudding thickens. Spread this pudding layer evenly over the peppermint filling.
  4. Add the Topping: Spread the remaining whipped topping over the chocolate pudding. Sprinkle the surface with crushed candy canes or peppermint candies and garnish with chocolate shavings or mini chocolate chips if desired.
  5. Chill and Serve: Refrigerate the assembled lasagna for at least 4 hours or until fully set. Once chilled, slice into squares and serve cold for a refreshing holiday dessert.

Notes

  • Use gluten-free chocolate sandwich cookies for a gluten-free version.
  • For extra richness, add a layer of chopped Andes mints or a thin ganache layer.
  • Best served within 3 days for optimal freshness.
  • You can prepare this dessert up to one day in advance and keep refrigerated until serving.
  • Freshly whipped cream can be used in place of Cool Whip, but stabilize it with gelatin or powdered sugar.
  • To reduce sweetness, opt for sugar-free pudding mix and whipped topping.
  • For a fun twist, sprinkle mini marshmallows on top to mimic hot cocoa.
  • This dessert is best served cold and should not be reheated.

Keywords: Chocolate Peppermint Lasagna, no-bake dessert, holiday dessert, peppermint chocolate dessert, Christmas dessert, layered dessert, easy holiday treats, peppermint pudding dessert

Find it online: https://biteandenjoy.com/chocolate-peppermint-lasagna-recipe/