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This chocolate peppermint lasagna has become my holiday showstopper dessert that always gets rave reviews at Christmas gatherings. The layers of creamy peppermint, chocolate, and fluffy whipped topping create a festive treat that tastes like Christmas in every bite.
I first made this for a neighborhood Christmas potluck three years ago, and it disappeared faster than any other dessert on the table. Now my family insists I make it for every holiday gathering from Thanksgiving through New Year's.
Ingredients
- Oreo cookies: Create the perfect chocolate crust foundation use regular not double stuffed for best texture
- Unsalted butter: Binds the crust and adds richness always use unsalted to control salt levels
- Cream cheese: Provides the creamy tanginess choose brick style not whipped for proper thickness
- Peppermint extract: Delivers the signature holiday flavor use pure extract for the best taste
- Candy canes: Add festive color and crunchy texture look for traditional red and white varieties
- Instant chocolate pudding: Creates the smooth middle layer choose a good quality brand
- Whipped topping: Makes assembly quick and easy you can substitute homemade if preferred
Step-by-Step Instructions
- Prepare the Oreo Crust:
- Process whole Oreos with filling until finely ground then mix with melted butter until evenly moistened. Press mixture firmly into the bottom of a 9x13 inch dish using the bottom of a measuring cup works perfectly. Chill in refrigerator or freezer while preparing next layer.
- Create the Peppermint Cheesecake Layer:
- Beat softened butter and cream cheese until completely smooth about 2 minutes on medium speed. Add powdered sugar and extracts mixing until fluffy and well combined. Gently fold in whipped topping with a spatula using a light hand to maintain airiness. Mix in crushed candy cane pieces until evenly distributed the mixture will naturally turn light pink from the candy canes.
- Assemble the First Layers:
- Spread peppermint cheesecake mixture evenly over the chilled Oreo crust using an offset spatula helps create a smooth layer. Place back in freezer for 10 to 15 minutes this quick chill helps the next layer spread more easily.
- Mix the Chocolate Pudding Layer:
- Whisk both packages of instant chocolate pudding with cold milk until it begins to thicken about 2 minutes of vigorous whisking. Pour and spread over the slightly firmed peppermint layer working quickly before pudding sets completely.
- Add Final Topping:
- Allow pudding layer to set in refrigerator about 30 minutes then gently spread whipped topping over the pudding in an even layer. Refrigerate at least 5 hours overnight is ideal for flavors to meld and layers to set properly.
- Finish and Serve:
- Just before serving sprinkle remaining crushed candy canes over the top the moisture in the whipped topping will cause candy pieces to dissolve if added too early.
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The candy cane pieces add a lovely textural contrast to the creamy layers while infusing the entire dessert with subtle peppermint flavor. I particularly love how the peppermint cheesecake layer turns a natural pink color from the candy canes melting slightly into the mixture it makes it look especially festive without any artificial coloring.
Make It Your Own
This dessert welcomes customization to match your preferences. For a more intense mint flavor, increase the peppermint extract to 1½ teaspoons. If you prefer a more subtle mint taste, reduce to ½ teaspoon. The beauty of this recipe is its flexibility while maintaining that classic holiday flavor profile.
Storage Tips
The completed dessert keeps beautifully in the refrigerator for up to 4 days, making it perfect for advance preparation during the busy holiday season. Cover tightly with plastic wrap to prevent it from absorbing refrigerator odors. For the best presentation, wait to add the crushed candy cane topping until just before serving.
Serving Suggestions
Serve this festive dessert on a holiday dessert table alongside hot chocolate or coffee. For an extra special presentation, garnish individual slices with a small candy cane or chocolate mint. The contrast of cold dessert with a warm beverage creates the perfect winter dessert experience.
The History Behind The Layers
Layered desserts became popular in American households during the 1970s when convenience foods like instant pudding and premade cookie crusts became widely available. This modern take combines those nostalgic layers with the classic holiday flavor of peppermint. The name "lasagna" comes from the Italian dish with multiple layers, applied here to the sweet version with its distinct stacked appearance.
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Frequently Asked Questions
- → How do I make the Oreo crust?
Crush 36 Oreo cookies with the filling in a food processor, combine with melted butter, and press evenly into a 9x13-inch dish. Chill in the fridge or freezer to set.
- → Can I use fresh whipped cream instead of Cool Whip?
Yes, you can use freshly whipped cream as a substitute, though the texture may differ slightly from stabilized whipped topping.
- → How do I crush candy canes for the layers?
Place unwrapped candy canes in a zip-lock bag and use a rolling pin to crush them into coarse pieces.
- → Can this be prepared ahead of time?
Yes, you can make the dessert a day in advance and store it in the fridge. Add the candy cane topping just before serving to prevent melting.
- → How long does the dessert need to chill?
Chill for at least 5 hours or overnight to let the layers set properly before serving.