Chocolate Peppermint Dream Dessert
This delightful no-bake layered dessert is a perfect holiday treat, featuring a buttery pecan crust, a creamy peppermint cream cheese layer, rich chocolate pudding, and a light Cool Whip topping, garnished with chocolate shavings and crushed candy canes.
Equipment
- 9x13 inch Baking Dish
- Medium Bowl
- Mixer
Ingredients
Crust
- 1 cup all-purpose flour
- 0.5 cup crushed pecans
- 0.25 cup granulated sugar
- 0.5 cup salted butter melted
Peppermint Cream Cheese Layer
- 8 ounces cream cheese softened, full-fat brick style works best
- 1 cup powdered sugar
- 1 cup Cool Whip from an 8 oz container, roughly half
- 1 tsp peppermint extract
Chocolate Pudding Layer
- 6.8 ounces instant chocolate pudding mix typically two small boxes
- 3 cups very cold milk whole milk makes it extra creamy
Topping
- 0.33 cup Cool Whip remaining from your 8 oz container
- 0.25 cup chocolate shavings or finely chopped chocolate
- 0.25 cup crushed candy canes
Instructions
- Get Ready: Preheat your oven to 375°F (190°C).
- Make the Crust: In a medium bowl, simply mix together the flour, crushed pecans, sugar, and melted butter until everything is well combined. Press this mixture firmly and evenly into the bottom of a 9x13 inch baking dish.
- Bake the Base: Bake your crust for 10 minutes. Once it’s done, take it out and let it cool completely. This step is super important for clean layers!
- Whip Up the Peppermint Layer: While the crust chills, beat the softened cream cheese with a mixer until it's wonderfully light and fluffy. Add the powdered sugar and beat until smooth. Gently fold in 1 cup of Cool Whip and the peppermint extract until fully combined.
- Spread the Sweetness: Carefully spread this creamy peppermint mixture over your completely cooled crust.
- Prepare the Pudding: In a separate bowl, whisk together the instant chocolate pudding mix and the very cold milk according to the package instructions until it begins to thicken.
- Layer It On: Spread the chocolate pudding evenly over the peppermint cream cheese layer.
- Final Cloud Top: Gently top the chocolate pudding layer with the remaining ⅓ cup of Cool Whip.
- Garnish & Chill: Sprinkle the chocolate shavings and crushed candy canes over the top. Now, cover your dessert and chill it in the refrigerator for at least 2 hours (the longer, the better!) until it's perfectly set and ready to slice and serve.
Notes
Nutrition Information per serving (36 servings total):
Calories: 134 kcal
Total Carbohydrates: 16g
Net Carbs: 15g
Fats: 7g
Protein: 2g For the best results in the peppermint layer, use full-fat brick style cream cheese. For an extra creamy chocolate pudding, whole milk is recommended. Chilling for longer than 2 hours will ensure the dessert is perfectly set!
Calories: 134 kcal
Total Carbohydrates: 16g
Net Carbs: 15g
Fats: 7g
Protein: 2g For the best results in the peppermint layer, use full-fat brick style cream cheese. For an extra creamy chocolate pudding, whole milk is recommended. Chilling for longer than 2 hours will ensure the dessert is perfectly set!
