Chocolate Peppermint Lush Dessert (Print-Friendly Format)
Layers of Oreo crust, peppermint cheesecake, and chocolate pudding create a festive, effortless holiday dessert.
# Ingredients You’ll Need:
→ Oreo Crust
01 -
32 Oreo cookies
02 -
113 grams unsalted butter, melted
→ Peppermint Cheesecake Layer
03 -
454 grams cream cheese, at room temperature
04 -
120 grams powdered sugar
05 -
2 teaspoons peppermint extract
06 -
227 grams whipped topping, thawed
07 -
1 drop red gel food coloring
08 -
60 grams crushed peppermint candy canes
→ Chocolate Pudding Layer
09 -
2 boxes (110 grams each) instant chocolate pudding
10 -
710 milliliters half and half
→ Topping and Garnish
11 -
227 grams whipped topping, thawed
12 -
Crushed or chopped peppermint candy canes, for garnish
# How to Make It:
01 -
Lightly grease a 23x33cm baking dish with softened butter or shortening and set aside.
02 -
Process Oreo cookies in a food processor to fine crumbs. With the processor running on low speed, slowly add melted butter until all crumbs are evenly coated. Press the mixture evenly into the prepared dish to form a firm layer. Freeze for 20 minutes.
03 -
In a mixing bowl, use an electric mixer to blend cream cheese, powdered sugar, and peppermint extract until completely smooth.
04 -
Add whipped topping and a drop of red gel food coloring to the cream cheese mixture. Blend on low speed until just incorporated. Stir in the crushed peppermint candy canes.
05 -
Evenly spread the peppermint cheesecake mixture over the chilled Oreo crust.
06 -
In a clean mixing bowl, whisk together instant chocolate pudding and half and half until the mixture thickens. Allow to set for 3 minutes.
07 -
Spoon the pudding evenly over the peppermint cheesecake layer and smooth into an even layer.
08 -
Spread the remaining whipped topping evenly over the chocolate pudding layer.
09 -
Cover the dish with plastic wrap or a lid. Refrigerate for 6 to 8 hours or overnight for the best results.
10 -
Just before serving, garnish with additional crushed or chopped peppermint candy canes. Serve chilled.
# Extra Tips:
01 -
For a homemade whipped topping alternative, whip 720 milliliters heavy cream with 85 grams powdered sugar to stiff peaks and use in place of the whipped topping.
02 -
Blend cream cheese thoroughly to prevent lumps in the peppermint cheesecake layer. Allow cream cheese to sit at room temperature for 30 minutes before using, but do not exceed two hours.
03 -
For a stronger peppermint flavor, increase peppermint extract to 3 teaspoons if desired.
04 -
Add the peppermint candy cane garnish just before serving to prevent bleeding and softening.
05 -
A single drop of red gel food coloring yields a subtle pink hue; add more only if necessary.
06 -
Serve directly from the refrigerator for optimal texture and flavor.