Introduction:
If your holiday dessert table needs one guaranteed crowd-pleaser—something that looks festive, tastes like a winter treat,
and can be made ahead without stress—this Chocolate Peppermint 4-Layer Dessert is it. Think of it as the
ultimate layered delight: a crunchy chocolate cookie crust, a creamy peppermint cheesecake-style layer, a rich chocolate
pudding layer, and a fluffy whipped topping crowned with peppermint crunch. Every bite is cool, creamy, chocolatey,
and perfectly minty without tasting like toothpaste.
The best part? It’s incredibly simple. You don’t need a mixer with fancy attachments, you don’t need to bake,
and you don’t need to worry about complicated timing. Each layer is designed to set beautifully in the fridge,
creating clean slices that look like they came from a bakery. It’s the kind of dessert you can bring to a party
and confidently expect an empty pan—and a flood of requests for the recipe.
Ingredients:
Layer 1: Chocolate cookie crust
- 2 1/2 cups chocolate sandwich cookie crumbs (like Oreos), finely crushed
- 6 tbsp unsalted butter, melted
- 1 tbsp granulated sugar (optional)
Layer 2: Peppermint cream cheese layer
- 8 oz (225g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract (start with 1/2 tsp if you prefer mild)
- 1 1/2 cups whipped topping (Cool Whip) or sweetened whipped cream
- Optional: 2–3 drops red food coloring for a soft pink tint
Layer 3: Chocolate pudding layer
- 2 (3.9 oz / 110g) boxes instant chocolate pudding mix
- 3 cups cold milk
- Optional: 1 tsp vanilla extract or 1 tbsp cocoa powder for deeper flavor
Layer 4: Whipped topping + garnish
- 2–3 cups whipped topping (or whipped cream)
- 1/2 cup crushed peppermint candies or candy canes
- Optional: chocolate shavings, mini chocolate chips, or drizzle of chocolate syrup
Instructions:
- Make the crust.
In a bowl, mix cookie crumbs with melted butter (and sugar if using) until evenly moistened.
Press firmly into the bottom of a 9×13-inch dish. Chill 10–15 minutes while you prepare the next layer. - Prepare the peppermint cream layer.
Beat cream cheese until smooth. Add powdered sugar and peppermint extract and mix until creamy.
Fold in whipped topping until light and fluffy. Spread evenly over the chilled crust.
Chill 10 minutes to help it set slightly before adding pudding. - Whisk the pudding layer.
Whisk instant pudding mix with cold milk for 2 minutes until thick.
Let sit 2–3 minutes to fully set, then spread gently over the peppermint layer. - Add the final whipped layer.
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