No-Bake Chocolate Peppermint Lasagna
Recipes Desserts Holidays Kid-friendly Quick and Easy Seasonal cooking
Description
This beautiful, holiday dessert is super simple to make. It starts with an Oreo cookie crust with a peppermint cheesecake layer, then a chocolate pudding layer all topped with Cool Whip garnished with crushed peppermint candy.
Ingredients
Oreo Crust:
36 Oreo cookies
1/2 c. unsalted butter, melted
Peppermint Cheesecake Layer:
1/2 c. unsalted butter, softened
12 oz. brick style cream cheese, at room temperature
1 1/2 c. powdered sugar
1 t. vanilla extract
1 t. peppermint extract
1 1/2 c. Cool Whip
1/2 c. crushed candy canes or other peppermint hard candy
Chocolate Pudding Layer:
2 - 3.9 oz. packages instant chocolate pudding
2 3/4 c. whole milk
Topping:
3 c. Cool Whip
1/4 c. crushed candy canes or similar peppermint hard candy
Directions
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Oreo Crust:
In a food processor, grind whole Oreo cookies including the filling. Add melted butter; whisk with a fork until evenly moistened.
Press ground cookies into the bottom of 9 x 13 inch dish. Place in the refrigerator or freezer.
Peppermint Cheesecake Layer:
Place unwraped candy canes in a zip-lock bag; zip bag closed; crush with a rolling pin into coarse pieces.
Beat the softened butter, cream cheese, powdered sugar, vanilla and peppermint extracts until smooth. Mix in 1 1/2 c. Cool Whip. Scrape down the bottom of the bowl with a spatula to ensure everything is smooth. Mix in candy cane pieces. The mixture will get light pink in color. If wanting a more intense color, add a few drops of red or pink food coloring.
Spread the mixture over the chilled crust. Place in the freezer for 10-15 minutes.
Chocolate Pudding Layer:
Whisk the two packages of instant chocolate pudding with 2 3/4 c. milk until it starts to thicken. Spread over the peppermint cheesecake layer. Refrigerate until the pudding has set.
Spread 3 c. Cool Whip over the pudding layer.
Refrigerate at least 5 hours before serving, or preferably overnight.
Just before serving, garnish with crushed peppermint candy.
Store in the refrigerator.
16-18 servings.