Description
This festive no-bake Chocolate Peppermint Lasagna combines layers of Oreo crust, peppermint cheesecake, chocolate pudding, and whipped topping, all topped with crushed candy canes. It's the perfect holiday dessert for Christmas parties, potlucks, or family gatherings, offering the best of both chocolate and peppermint in every bite.
Ingredients
Ingredients:
Oreo Crust:
- 36 Oreo cookies
- 1/2 cup unsalted butter, melted
Peppermint Cheesecake Layer:
- 1/2 cup unsalted butter, softened
- 12 oz cream cheese, room temperature
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 1/2 cups whipped topping (Cool Whip)
- 1/2 cup crushed candy canes
Chocolate Pudding Layer:
- 2 packages (3.9 oz each) instant chocolate pudding mix
- 2 3/4 cups whole milk
Topping:
- 2 1/2 cups whipped topping (Cool Whip)
- 1/4 cup crushed candy canes
Instructions
Instructions:
-
Prepare the Crust:
- Crush the Oreos in a food processor (including the filling) and combine with melted butter. Press the mixture firmly into the bottom of a 9x13-inch dish. Chill in the fridge while preparing the layers.
-
Crush the Candy Canes:
- Place candy canes in a zip-lock bag and crush them using a rolling pin for topping and the peppermint cheesecake layer.
-
Make the Peppermint Cheesecake Layer:
- Beat softened butter, cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth. Gently fold in whipped topping and crushed candy canes. Spread over the Oreo crust and freeze for 10-15 minutes.
-
Add the Chocolate Pudding Layer:
- Whisk together chocolate pudding mix and milk until thickened. Spread evenly over the peppermint cheesecake layer and chill for 1-2 hours until set.
-
Top and Chill:
- Spread the remaining whipped topping over the pudding layer and chill for at least 5 hours or overnight.
-
Finish with Candy Canes:
- Sprinkle the remaining crushed candy canes on top before serving for a festive touch.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Can be frozen for up to 1 month. Ensure it’s wrapped tightly to prevent freezer burn.
- Make-Ahead: It’s best made ahead of time, chilling for at least 5 hours or overnight.
- Prep Time: 20 minutes
- Chill Time: 5 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
