Chocolate Peppermint Lasagna is super easy no-bake Christmas dessert recipe that can be thrown together in 20 minutes and kept in the fridge until ready to use. This chocolate peppermint dessert looks like a winter wonderland and it’s great for serving at holiday dinner, bringing to a potluck, get-together, or party.
This Christmas layered dessert is rich, chocolaty with the magical flavour of candy canes, peppermint cream cheese filing. You can check my Christmas Lasagna with peppermint and white chocolate flavor combo, too.
Candy Cane Lasagna starts with the Oreo crust, followed with candy cane peppermint cheesecake, chocolate pudding and whipped topping, plus crushed candy canes on top for extra peppermint flavour and festive look.
Easy No-Bake Layered Christmas Dessert
After so many dessert lasagne recipes on my blog, I made this one inspired with my old Candy Cane Pie recipe.
There’s nothing easier than throwing one of no bake dessert lasagna together. Not only it took less than half an hour to put them together, but they are all so delicious.
Another bonus, this Christmas dessert is no-bake and you will have your oven free for other holiday baking.
Finally, it’s sure to be a hit at all of your holiday parties!
No-Bake Chocolate Peppermint Lasagna
So far, my favourite lasagne was Hot Chocolate Lasagna. But, Christmas is all about candy canes. So why not take those delicious flavours and pack it into a festive no bake dessert- delicious Chocolate Peppermint Lasagna.
From the Oreo cookie crust, chocolate pudding and whipped topping sprinkled with crunchy candy cane pieces, all the way to the fluffy peppermint cheesecake, you’ll love every single layer.
Chocolate Peppermint Lasagna is a must make for the holiday season. It makes holiday prep easier by making this ahead of time and take it from the fridge just in time to serve holiday guest
How To Make Chocolate Peppermint Lasagna
In a food processor, ground whole Oreo cookies with the filling, add melted butter, whisk with the fork until evenly moistened and press into the bottom of 9 x 13 inches dish. Place in the fridge or freezer.
Unwrap candy canes, place them in a zip-lock bag and crush them with a rolling pin onto coarse pieces.
Beat softened butter, cream cheese, powdered sugar and vanilla and peppermint extract until smooth. Mix in whipped topping. Scrape down the bottom of the bowl with a spatula to make sure everything is smooth. Finally mix in candy cane pieces. The mixture will get light pink colour from candy canes. If you want more intense colour add a few drops of red or pink food colour. Spread the mixture over chilled crust and place back in the freezer for 10-15 minutes.
Whisk two packages of 3.9 oz. instant chocolate pudding with 2 ¾ cups milk until it starts to thicken, then spread over the peppermint cheesecake layer. Place in the fridge until the pudding has set, then spread 3 cups of whipped topping over the pudding layer.
Chill at least 5 hours before serving, or preferably overnight. Sprinkle crushed candy canes on top just before serving, because they might melt if stays too long onto whipped cream. Store in the fridge.
Happy holidays!
Chocolate Peppermint Lasagna
Prep Time: 20 minutes- Total Time: 6 hours
Category: Dessert
Method: no-bake
Cuisine: American
Print Recipe
Pin RecipeDescription
Chocolate Peppermint Lasagna is super easy no-bake Christmas dessert recipe that can be thrown together in 20 minutes and kept in the fridge until ready to use.
Ingredients
Oreo Crust:
- 36 Oreo cookies
- 1/2 cup unsalted butter-melted
Peppermint Cheesecake Layer:
- 1/2 cup unsalted butter-softened
- 12 oz. brisk 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
- 2 3/4 cups whole milk
Topping:
- 2 1/2 cups whipped topping
- 1/4 cup crushed candy canes
Instructions
- In a food processor, ground whole Oreo cookies with the filling, add melted butter, whisk with the fork until evenly moistened and press into the bottom of 9 x 13 inches dish. Place in the fridge or freezer.
- Unwrap candy canes, place them in a zip-lock bag and crush them with a rolling pin onto coarse pieces.
- Beat softened butter, cream cheese, powdered sugar and vanilla and peppermint extract until smooth. Mix in whipped topping. Scrape down the bottom of the bowl with a spatula to make sure everything is smooth. Finally mix in candy cane pieces. The mixture will get light pink colour from candy canes. If you want more intense colour add a few drops of red or pink food colour.
- Spread the mixture over chilled crust and place back in the freezer for 10-15 minutes.
- Whisk two packages of 3.9 oz. instant chocolate pudding with 2 ¾ cups milk until it starts to thicken, then spread over the peppermint cheesecake layer. Place in the fridge until the pudding has set, then spread 3 cups of whipped topping over the pudding layer. Chill at least 5 hours before serving, or preferably overnight. Sprinkle crushed candy canes on top just before serving, because they might melt if stays too long onto whipped cream
- Store in the fridge.
3 comments
Thanks for Sharing this Awesome recipe. great and good recipe you have shared.
It looks amazing
I was thinking of substituting pistachio pudding for the chocolate, do you think the pistachio with the peppermint layer would be ok or too distinctive of flavors?