Description
A festive no-bake dessert featuring layers of rich chocolate and bright peppermint with a chocolate cookie crust.
Ingredients
Scale
- 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