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Chocolate Peppermint Lasagna Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 42 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Chocolate Peppermint Lasagna is a no-bake dessert perfect for the holiday season, featuring layers of chocolate cookie crust, creamy peppermint filling, rich chocolate pudding, and festive toppings like crushed candy canes and chocolate shavings. This dessert combines creamy textures with refreshing peppermint flavors, making it a delightful treat for gatherings and celebrations.

Ingredients

Scale

Crust

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

Peppermint Filling

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

Chocolate Pudding Layer

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

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 until the mixture resembles wet sand.
  2. Form the Crust: Press the cookie mixture firmly into the bottom of a 9×13-inch dish to create an even crust layer. Place the dish in the refrigerator to chill while preparing the filling.
  3. Make the Peppermint Filling: Beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy.
  4. Add Flavor: Stir in the peppermint extract and, if desired, a few drops of red food coloring to give the filling a festive tint.
  5. Incorporate Whipped Topping: Gently fold in 2 cups of whipped topping until well combined, then spread this mixture evenly over the chilled cookie crust.
  6. Prepare the Chocolate Pudding Layer: Whisk the instant chocolate pudding mix with cold milk for about 2 minutes until the pudding thickens.
  7. Layer the Pudding: Spread the thickened chocolate pudding evenly over the peppermint filling layer to create a smooth second layer.
  8. Add the Final Topping: Spread 1 1/2 cups whipped topping over the pudding layer for the final creamy layer.
  9. Garnish: Sprinkle crushed candy canes or peppermint candies and optional chocolate shavings or mini chocolate chips on top for decoration and added texture.
  10. Chill and Set: Refrigerate the assembled dessert for at least 4 hours to allow the layers to set properly.
  11. Serve: Slice the chilled lasagna into squares and serve cold for a refreshing and indulgent treat.

Notes

  • For a firmer crust, use extra cookies or press firmly when pressing the crust into the pan.
  • You can substitute peppermint extract with vanilla extract if preferred, but peppermint is recommended for the best flavor.
  • Adding red food coloring is optional and mainly for aesthetic purposes to give a festive look to the peppermint layer.
  • Use full-fat cream cheese and whipped topping for best texture and flavor.
  • The dessert needs to chill for at least 4 hours, but overnight chilling will improve the flavors and firmness.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Feel free to customize the toppings with crushed peppermint bark or other holiday candies.

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