Does Chocolate Peppermint Lush Need to Be Baked?

No. This is a no-bake dessert. The Oreo crust is made with crushed cookies and melted butter, while the remaining layers are prepared by mixing, whisking, and spreading. The refrigerator does the work of setting the layers.

How Long Does Chocolate Peppermint Lush Need to Chill?

Allow at least 6 to 8 hours in the refrigerator. Overnight chilling is recommended for the firmest texture and easiest slicing.

Can I Make This Dessert Without Peppermint Candy Canes?

Yes. You can omit the crushed candy canes from the filling and topping. The peppermint extract will still provide the characteristic mint flavor. You can also garnish the dessert with chocolate shavings instead.

Easy Chocolate Peppermint Lush: No-Bake Christmas Dessert

Name: Chocolate Peppermint Lush
Prep time: 25 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 32 Oreo cookies; 8 tablespoons (1 stick) butter, melted; 2 bars (8 ounces each) cream cheese, softened to room temperature; 1 cup powdered sugar; 2 teaspoons peppermint extract; 8 ounces Cool Whip, thawed; 1 drop red gel food coloring, optional; 1/2 cup crushed peppermint candy canes, plus more for garnish; 2 boxes (3.9 ounces each) instant chocolate pudding mix; 3 cups half-and-half; 8 ounces Cool Whip, thawed, for the topping

Description

Chocolate Peppermint Lush is an easy no-bake Christmas dessert featuring a buttery Oreo cookie crust, fluffy peppermint cheesecake filling, creamy chocolate pudding, and a light whipped topping. Finished with crushed peppermint candy canes, this festive layered dessert is perfect for holiday parties, potlucks, and family gatherings. Prepare it ahead of time and refrigerate overnight for the best texture and clean slices.

Ingredients

Scale

32 Oreo cookies
8 tablespoons (1 stick) butter, melted
2 bars (8 ounces each) cream cheese, softened to room temperature
1 cup powdered sugar
2 teaspoons peppermint extract
8 ounces Cool Whip, thawed
1 drop red gel food coloring, optional
1/2 cup crushed peppermint candy canes, plus more for garnish
2 boxes (3.9 ounces each) instant chocolate pudding mix
3 cups half-and-half
8 ounces Cool Whip, thawed, for the topping

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Instructions

Lightly grease a 9-by-13-inch baking dish with softened butter or shortening.
Crush the Oreo cookies into fine crumbs using a food processor. Slowly pour in the melted butter while mixing until the crumbs are evenly coated.
Press the Oreo mixture firmly into the bottom of the prepared baking dish. Freeze for 20 minutes to help the crust set.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and peppermint extract until smooth and creamy.
Add 8 ounces of thawed Cool Whip and the optional red gel food coloring. Mix on low speed just until combined, then gently stir in 1/2 cup of crushed peppermint candy canes.
Spread the peppermint cheesecake mixture evenly over the chilled Oreo crust.
In a separate bowl, whisk together the instant chocolate pudding mixes and half-and-half until the mixture begins to thicken. Let it stand for about 3 minutes.
Carefully spread the chocolate pudding over the peppermint cheesecake layer, smoothing it into an even layer.
Spread the remaining 8 ounces of thawed Cool Whip over the chocolate pudding.
Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 6 to 8 hours, preferably overnight.
Sprinkle additional crushed or chopped peppermint candy canes over the top just before serving. Cut into squares and serve chilled.

Notes

Use instant chocolate pudding mix, not cook-and-serve pudding.
Full-fat cream cheese provides the best flavor and texture. Allow it to soften at room temperature for about 30 minutes before mixing.
For a stronger peppermint flavor, increase the peppermint extract to 3 teaspoons.
If using Double Stuf Oreos, reduce the melted butter to 4 tablespoons.
Whole milk can replace half-and-half, but milk with at least 2% fat is recommended for a thicker pudding layer.
To replace the 16 ounces of Cool Whip, whip 3 cups of heavy whipping cream with 2/3 cup powdered sugar until stiff peaks form. Use half for the cheesecake layer and half for the topping.
The red gel food coloring is optional. One small drop creates a light pink filling.
Add the extra crushed candy cane garnish immediately before serving because it can soften and bleed color into the whipped topping.
Make the dessert a day ahead for the best texture and easiest slicing.
Store leftovers covered in the refrigerator and enjoy within 3 to 4 days.
Chill the dessert thoroughly before cutting to help the layers hold their shape.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert, Christmas
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 395 kcal
Sugar: 30 g
Sodium: 424 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 58 mg