Chocolate Peppermint Lasagna Dessert (Print Version)
# Ingredients:
→ Oreo Crust
01 -
36 Oreo cookies
02 -
1/2 cup unsalted butter, melted
→ Peppermint Cheesecake Layer
03 -
1/2 cup unsalted butter, softened
04 -
12 oz cream cheese, room temperature
05 -
1 1/2 cups powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon peppermint extract
08 -
1 1/2 cups stabilized whipped topping (e.g., Cool Whip)
09 -
1/2 cup crushed candy canes
→ Chocolate Pudding Layer
10 -
2 packages (3.9 oz each) instant chocolate pudding
11 -
2 3/4 cups whole milk
→ Topping
12 -
2 1/2 cups whipped topping
13 -
1/4 cup crushed candy canes
# Instructions:
01 -
In a food processor, grind whole Oreo cookies with the filling. Add melted butter and whisk with a fork until evenly moistened. Press the mixture into the bottom of a 9 x 13-inch dish. Place the dish in the fridge or freezer to set.
02 -
Unwrap the candy canes and place them in a zip-lock bag. Crush them into coarse pieces using a rolling pin.
03 -
Beat softened butter, cream cheese, powdered sugar, vanilla extract, and peppermint extract until smooth. Fold in the whipped topping and scrape the bowl to ensure everything is combined. Mix in the candy cane pieces. Spread the mixture over the chilled crust and place it back in the freezer for 10-15 minutes.
04 -
Whisk two packages of instant chocolate pudding with 2 3/4 cups of milk until it starts to thicken. Spread the pudding over the peppermint cheesecake layer. Place the dish in the fridge until the pudding has set.
05 -
Spread 2 1/2 cups of whipped topping over the pudding layer. Chill the dessert for at least 5 hours or preferably overnight. Sprinkle crushed candy canes on top just before serving.