Print

Chocolate Peppermint 4 Layer Dessert Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 15 reviews

This Chocolate Peppermint 4 Layer Dessert combines a crunchy nutty crust, creamy peppermint-flavored cream cheese layer, rich chocolate pudding, and a light whipped topping with festive chocolate shavings and crushed candy cane sprinkles. Perfect for holiday gatherings, this chilled no-bake dessert offers a refreshing seasonal twist with peppermint extract.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 36 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Crust

  • 1 cup all-purpose flour
  • ½ cup crushed nuts (pecans preferred)
  • ¼ cup granulated sugar
  • ½ cup salted butter, melted

Cream Cheese Layer

  • 8 ounces cream cheese, softened (full-fat brick style)
  • 1 cup powdered sugar
  • 1 cup Cool Whip (from an 8 oz container)
  • 1 teaspoon peppermint extract

Chocolate Pudding Layer

  • 6.8 ounces chocolate instant pudding (2 packages)
  • 3 cups very cold whole milk

Topping

  • ⅓ cup remaining Cool Whip (from the same 8 oz container)
  • ¼ cup chocolate shavings
  • ¼ cup crushed candy canes

Instructions

  1. Prepare the Crust: Preheat your oven to 375°F. In a medium bowl, combine the all-purpose flour, crushed pecans, granulated sugar, and melted salted butter. Mix thoroughly until the ingredients are well combined. Press this mixture evenly into the bottom of a 9×13 inch baking dish to form the crust layer.
  2. Bake the Crust: Place the baking dish in the preheated oven and bake for 10 minutes. Once baked, remove the crust from the oven and allow it to cool completely at room temperature. This prevents the next layers from melting or becoming soggy.
  3. Make the Cream Cheese Layer: Using a mixer, beat the softened cream cheese until it becomes light and fluffy. Gradually add and beat in the powdered sugar until fully combined. Gently fold in 1 cup of Cool Whip until the mixture is smooth. Stir in 1 teaspoon of peppermint extract for a festive flavor. Spread this creamy peppermint mixture evenly over the cooled crust.
  4. Prepare the Chocolate Pudding: In a separate bowl, whisk together the 2 packages of chocolate instant pudding mix with 3 cups of very cold whole milk. Follow the package instructions to ensure the pudding sets properly. Once ready, spread the thickened pudding evenly over the cream cheese layer.
  5. Add the Topping: Spread the remaining ⅓ cup Cool Whip over the chocolate pudding layer in an even layer. Sprinkle the top with ¼ cup of chocolate shavings and ¼ cup of crushed candy canes for added texture and holiday flair.
  6. Chill and Serve: Refrigerate the assembled dessert for at least 2 hours to allow all layers to set and flavors to meld. Keep the dessert chilled until you’re ready to serve. Cut into 36 small servings for a perfect party-sized treat.

Notes

  • Use full-fat cream cheese for best texture and flavor.
  • Cold milk is essential for pudding to set properly and achieve the right consistency.
  • Crush candy canes finely to avoid large hard pieces when serving.
  • This dessert is best served chilled and should be kept refrigerated until serving.
  • Can be made a day in advance to enhance flavors.

Find it online: https://cheftinaskitchen.com/chocolate-peppermint-4-layer-dessert-recipe/