Description

Chocolate Peppermint Lasagna is a festive, no-bake layered dessert perfect for holiday celebrations. Featuring a crunchy chocolate cookie crust, creamy layers of sweetened cream cheese and whipped topping, rich chocolate pudding, and a peppermint-infused whipped topping garnished with chocolate chips and crushed peppermint candies, this dessert offers a delightful combination of chocolate and mint flavors.

Ingredients

Scale

Crust

36 chocolate sandwich cookies, crushed
6 tablespoons unsalted butter, melted

Cream Cheese Layer

8 ounces cream cheese, softened
1/4 cup granulated sugar
2 tablespoons milk
4 ounces whipped topping, thawed (half of 8 ounces)

Pudding Layer

3.9-ounce box instant chocolate pudding mix
2 cups cold milk

Peppermint Whipped Topping

4 ounces whipped topping, thawed (remaining half)
1/2 teaspoon peppermint extract
1/2 cup crushed peppermint candies, plus extra for topping
1 cup mini chocolate chips

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Instructions

Prepare the Crust: In a medium bowl, combine the crushed chocolate sandwich cookies with the melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9×13-inch dish to form an even crust layer.
Make the Cream Cheese Layer: In a separate bowl, beat the softened cream cheese with the granulated sugar and 2 tablespoons of milk until smooth and creamy. Gently fold in half of the whipped topping (4 ounces) until well combined. Spread this mixture evenly over the prepared cookie crust.
Prepare the Pudding Layer: In another bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk for about 2 minutes until the pudding thickens. Spread this chocolate pudding evenly over the cream cheese layer.
Create the Peppermint Whipped Topping: In a clean bowl, combine the remaining whipped topping (4 ounces) with the peppermint extract and crushed peppermint candies. Stir gently to mix all ingredients.
Assemble the Final Layer and Chill: Spread the peppermint whipped topping over the pudding layer evenly. Sprinkle the top with mini chocolate chips and additional crushed peppermint candies for garnish. Cover the dish and refrigerate for at least 4 hours or until fully set to allow the layers to firm up and flavors to meld.

Notes

For a stronger peppermint flavor, increase the peppermint extract to 3/4 teaspoon.
This dessert can be made a day in advance to enhance the texture and flavor fusion.
Ensure the whipped topping is fully thawed before mixing for best results.
Press the cookie crust firmly to avoid crumbling when slicing.