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Chocolate Peppermint 4 Layer Dessert

A rich, no-bake holiday dessert with four decadent layers: a nutty shortbread crust, a creamy peppermint cream cheese layer, a smooth chocolate pudding layer, and a fluffy whipped topping finish, all topped with chocolate shavings and crushed candy canes.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup crushed nuts (such as pecans)
  • 1/4 cup granulated sugar
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup Cool Whip (from an 8 oz container)
  • 1 tsp peppermint extract
  • 6.8 oz chocolate instant pudding mix (2 packages)
  • 3 cups milk
  • 1/3 cup Cool Whip (remaining from the 8 oz container)
  • 1/4 cup chocolate shavings
  • 1/4 cup crushed candy canes

Instructions

  1. Preheat oven to 375°F. In a bowl, combine flour, crushed nuts, granulated sugar, and melted butter. Press mixture into the bottom of a 9×13-inch baking dish.
  2. Bake the crust for 10 minutes, then remove from oven and let cool completely.
  3. In a mixing bowl, beat softened cream cheese until light and fluffy. Add powdered sugar and mix until combined.
  4. Fold in 1 cup Cool Whip and mix until smooth. Stir in peppermint extract. Spread this layer evenly over the cooled crust.
  5. In a separate bowl, whisk together chocolate instant pudding mix and milk according to package instructions until thickened. Spread pudding evenly over the cream cheese layer.
  6. Top with the remaining 1/3 cup Cool Whip, spreading gently to cover the pudding layer.
  7. Sprinkle chocolate shavings and crushed candy canes evenly over the top. Refrigerate for at least 2–3 hours before serving to allow layers to set.

Notes

For best texture, use full-fat cream cheese and avoid overmixing the Cool Whip to keep layers light. Crushed peppermint candies can be substituted with crushed Andes mints or peppermint baking chips. Store leftovers covered in the refrigerator for up to 3 days; add extra candy cane sprinkles just before serving to maintain crunch.

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