Chocolate Peppermint Lasagna
Ingredients:
For the Oreo Crust:
36 Oreo cookies (crushed into crumbs)
1/2 cup unsalted butter, melted
For the Peppermint Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
2 tbsp milk
1 tsp peppermint extract
1 1/2 cups whipped topping (Cool Whip)
For the Chocolate Pudding Layer:
2 boxes (3.9 oz each) instant chocolate pudding mix
3 cups cold milk
For the Whipped Topping Layer:
2 cups whipped topping (Cool Whip)
1/4 cup crushed candy canes or peppermint candies (for garnish)
Chocolate shavings (optional, for garnish)
Instructions:
In a medium bowl, mix the crushed Oreo cookies and melted butter until well combined. Press the mixture into the bottom of a 9×13-inch baking dish to form an even crust. Refrigerate for 10-15 minutes to set.
Prepare the Peppermint Cheesecake Layer:
In a large bowl, beat the softened cream cheese, sugar, milk, and peppermint extract until smooth. Gently fold in 1 1/2 cups of whipped topping. Spread the peppermint cheesecake mixture over the Oreo crust in an even layer.
Prepare the Chocolate Pudding Layer:
In a separate bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, until thickened. Spread the chocolate pudding over the peppermint cheesecake layer.
Top with Whipped Topping:
Spread the remaining 2 cups of whipped topping over the chocolate pudding layer. Garnish with crushed candy canes or peppermint candies and chocolate shavings, if desired.
Chill and Serve:
Refrigerate the chocolate peppermint lasagna for at least 4 hours, or overnight, to allow the layers to set. Slice into squares and serve chilled.
Serve:
This Chocolate Peppermint Lasagna is perfect for holiday gatherings or as a special dessert any time of the year. Its rich, creamy layers and refreshing peppermint flavor make it a crowd-pleaser!
Prep Time: 25 minutes | Chill Time: 4 hours | Total Time: 4 hours 25 minutes
Kcal: 360 kcal | Servings: 12 slices
