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A collage of a four-layer Chocolate Lasagna dessert on a white plate, topped with crushed peppermint candies and chocolate shavings.

Decadent Chocolate Peppermint Four-Layer Dessert

This impressive four-layer dessert features a rich chocolate cookie crust, a creamy peppermint cream cheese filling, a smooth chocolate pudding layer, and a fluffy whipped cream topping, all garnished with festive crushed candy canes. Perfect for holidays or any special occasion!
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Cookie Crust
  • 24 chocolate sandwich cookies Oreos, finely crushed
  • 1/2 cup unsalted butter melted
For the Peppermint Cream Cheese Layer
  • 1 package cream cheese 8 ounce, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon peppermint extract
  • 1/4 cup whole milk
  • 1 cup whipped topping frozen, thawed (like Cool Whip) OR 1 cup heavy cream, whipped
  • 1/4 cup crushed candy canes optional, for mixing into layer
For the Chocolate Pudding Layer
  • 1 package instant chocolate fudge pudding mix 3.9 ounce
  • 2 cups cold milk whole or 2%
For the Whipped Topping and Garnish
  • 1 container whipped topping 8 ounce, frozen, thawed (like Cool Whip) OR 2 cups heavy cream, whipped with 2 tbsp powdered sugar and 1/2 tsp vanilla extract
  • 1/4 cup crushed candy canes for garnish
  • 1-2 tablespoons chocolate shavings optional

Equipment

  • 9x13 inch baking dish
  • Food processor (optional)
  • Electric mixer (stand or hand-held)
  • Large mixing bowls
  • Rubber spatula
  • Measuring cups and spoons

Method
 

Prepare the Chocolate Cookie Crust
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a food processor, finely crush the chocolate sandwich cookies until they resemble fine crumbs. Alternatively, place cookies in a large zip-top bag and crush with a rolling pin.
  3. In a medium bowl, combine the cookie crumbs and melted butter. Mix until well combined and moist.
  4. Press the mixture evenly into the bottom of the prepared 9x13 inch baking dish.
  5. Bake for 8-10 minutes, or until fragrant. Remove from oven and let cool completely on a wire rack.
Prepare the Peppermint Cream Cheese Layer
  1. In a large bowl, using an electric mixer, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
  2. Add the peppermint extract and milk, continuing to beat until fully incorporated and smooth.
  3. Gently fold in the thawed whipped topping (or freshly whipped cream) until no streaks remain. If using, fold in 1/4 cup crushed candy canes.
  4. Carefully spread this peppermint cream cheese mixture evenly over the cooled chocolate cookie crust.
  5. Place the dish in the refrigerator to chill for at least 15-20 minutes while preparing the next layer.
Prepare the Chocolate Pudding Layer
  1. In a medium bowl, whisk together the instant chocolate fudge pudding mix and cold milk for 2 minutes, or until thickened. Do not use an electric mixer.
  2. Allow the pudding to set for 3-5 minutes, whisking occasionally.
  3. Carefully spread the thickened chocolate pudding mixture over the chilled peppermint cream cheese layer.
  4. Return the dish to the refrigerator and chill for at least 30 minutes, or until the pudding is fully set.
Assemble the Final Layer and Garnish
  1. Once the chocolate pudding layer is fully set, spread the remaining thawed whipped topping (or freshly whipped cream) evenly over the top.
  2. Garnish generously with crushed candy canes and optional chocolate shavings.
  3. For best results and easier slicing, cover the dessert with plastic wrap and chill for at least 4 hours, or preferably overnight, before serving.

Notes

For a firmer dessert, ensure adequate chilling time between layers and for the final assembly.
To make your own whipped cream: Beat 2 cups of cold heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
Store leftovers covered in the refrigerator for up to 3-4 days.