This Chocolate Peppermint Lasagna is a no-bake, layered dessert that pairs rich chocolate with bright peppermint. It starts with a chocolate cookie crust, moves through a creamy peppermint-cream layer, then a silky chocolate pudding layer, and finishes with fluffy topping and crushed peppermint for crunch. It smells like chocolate and mint. The texture is creamy, cool, and just slightly crunchy from the crust and candy.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 4 hours (chill time)
- Total Time: 4 hours 20 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
(approximate per serving)
- Calories per serving: 455 kcal
- Protein: 5 g
- Carbohydrates: 45 g
- Fat: 25 g
- Fiber: 2 g
- Sugar: 28 g
- Sodium: 230 mg
Why Make This Chocolate Peppermint Lasagna
This dessert is perfect for holidays and parties. It’s easy to assemble and does not need baking. The chocolate cookie crust is crisp and slightly salty. The cream cheese layer is smooth and minty. The chocolate pudding is rich and silky. The crushed peppermint on top adds a refreshing crunch. It looks festive and tastes like a cool chocolate-mint treat.
How to Make Chocolate Peppermint Lasagna
Making this lasagna is a simple three-layer process: press the cookie crust, spread the peppermint cream layer, and spoon on the chocolate pudding. Chill well so the layers set. Use a sharp knife and warm it under running hot water before slicing for clean pieces. The whole dessert comes together quickly and stays impressive.
Ingredients:
- 1 package of chocolate sandwich cookies
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping
- 1/2 cup peppermint patties, chopped
- 1 cup chocolate pudding mix
- 2 cups milk
- 1/2 cup crushed peppermint candies for garnish
Directions:
Step 1: Preparation
In a food processor, crush the chocolate sandwich cookies into fine crumbs. Mix the crumbs with the melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9×13 inch pan to form an even crust. Chill briefly while you make the next layer.
Step 2: Mixing
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free. Gently fold in 1 cup of the whipped topping and the chopped peppermint patties so the mixture stays light. Spread this cream cheese mixture evenly over the cookie crust.
Step 3: Cooking
In another bowl, whisk together the chocolate pudding mix and 2 cups milk until the pudding thickens, about 2 minutes per the package instructions. Smooth the chocolate pudding layer over the cream cheese layer, spreading it to the edges.
Step 4: Finishing
Top the pudding with the remaining whipped topping. Sprinkle the crushed peppermint candies over the top for color and crunch. Cover the pan and chill the lasagna in the refrigerator for at least 4 hours, preferably overnight. When ready to serve, slice with a warm knife for neat pieces.
How to Serve Chocolate Peppermint Lasagna
Serve chilled. Cut into squares and place on dessert plates. Garnish with extra crushed peppermint or a drizzle of chocolate sauce if desired. Pair with hot coffee or a simple glass of milk. For a themed spread, serve alongside minty truffles like white chocolate peppermint truffles for a coordinated dessert table.
How to Store Chocolate Peppermint Lasagna
- Refrigerate: Cover tightly and store in the fridge for up to 4 days. The texture stays best in the first 2 days.
- Freeze: You can freeze slices wrapped well in plastic and foil for up to 1 month. Thaw in the fridge overnight before serving. Note: frozen whipped topping can change texture slightly.
- Tip: Keep the dessert chilled until just before serving to avoid weeping in the layers.
Expert Tips for Perfect Chocolate Peppermint Lasagna
- Press the crust firmly and evenly into the pan to avoid a crumbly base.
- Use a hand mixer to smooth the cream cheese layer. This prevents lumps.
- Chill at least 4 hours. The layers need time to set, or slices will be soft.
- Warm your knife under hot water, wipe dry, and slice for clean cuts.
- Substitute crushed candy canes if peppermint patties are not available. Add a touch of peppermint extract (1/4 tsp) if you want a stronger mint flavor.
- For a lighter version, use low-fat cream cheese and low-fat milk; texture will be slightly softer.
Delicious Variations
- Dark Chocolate Peppermint: Use dark chocolate pudding and dark chocolate cookies for deeper flavor.
- Peppermint Mocha Lasagna: Add 1 tsp instant espresso to the pudding mix.
- Gluten-Free: Use gluten-free chocolate sandwich cookies for the crust.
- Extra Crunch: Fold in chopped roasted nuts into the crust or sprinkle chopped candy cane bits between layers.
- Boozy Twist: Add 1–2 tbsp of coffee liqueur to the pudding mix for an adult version.
Frequently Asked Questions
Q: Is this dessert fully no-bake?
A: Yes. There is no baking involved. The only “cook” time is chilling so the layers set.
Q: Can I make this ahead of time?
A: Absolutely. Make it the day before. The flavor improves after a few hours in the fridge. Chill at least 4 hours, overnight is best.
Q: Can I replace whipped topping with whipped cream?
A: Yes. Whip 2 cups of heavy cream with 2–3 tbsp powdered sugar and use it in place of the whipped topping. Use stabilized whipped cream if you plan to keep it for several days.
Q: How do I avoid a soggy crust?
A: Press the crust firmly and chill it before adding the cream layer. This helps the butter set and keeps the crust crisp longer.
Q: Can I freeze the whole lasagna?
A: You can freeze slices for up to 1 month. Freeze well wrapped. Thaw in the fridge overnight. Texture of whipped topping may be slightly different after freezing.
Q: My pudding is runny. What went wrong?
A: Instant pudding usually thickens in minutes. Make sure to follow the package ratio of milk to pudding mix. If it’s still runny, refrigerate it for a while; it will firm up as it cools.
Q: Can I add more peppermint flavor?
A: Yes. Add 1/4 to 1/2 tsp peppermint extract to the cream cheese layer, but add little at a time—peppermint can be strong.
Conclusion
This chocolate peppermint lasagna is an easy, festive dessert that combines creamy layers and crunchy peppermint for a bright holiday finish. It’s quick to assemble, looks beautiful, and keeps well—perfect for holiday parties or make-ahead treats. For another take on peppermint sweets and serving ideas, see Chocolate Peppermint Lasagna – Easy No Bake Christmas Dessert … (Chocolate Peppermint Lasagna – Easy No Bake Christmas Dessert …). Enjoy making it, and don’t be afraid to make it your own!
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Chocolate Peppermint Lasagna
- Total Time: 260 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive no-bake dessert featuring layers of rich chocolate and bright peppermint with a chocolate cookie crust.
Ingredients
- 1 package of chocolate sandwich cookies
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping
- 1/2 cup peppermint patties, chopped
- 1 cup chocolate pudding mix
- 2 cups milk
- 1/2 cup crushed peppermint candies for garnish
Instructions
- In a food processor, crush the chocolate sandwich cookies into fine crumbs. Mix the crumbs with the melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9×13 inch pan to form an even crust. Chill briefly while you make the next layer.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free. Gently fold in 1 cup of the whipped topping and the chopped peppermint patties so the mixture stays light. Spread this cream cheese mixture evenly over the cookie crust.
- In another bowl, whisk together the chocolate pudding mix and 2 cups milk until the pudding thickens, about 2 minutes per the package instructions. Smooth the chocolate pudding layer over the cream cheese layer, spreading it to the edges.
- Top the pudding with the remaining whipped topping. Sprinkle the crushed peppermint candies over the top for color and crunch. Cover the pan and chill the lasagna in the refrigerator for at least 4 hours, preferably overnight.
Notes
Press the crust firmly and chill it before adding the cream layer to avoid a soggy crust. Use a warm knife for clean cuts when slicing.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 28g
- Sodium: 230mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
