No Bake White Chocolate Peppermint Lasagna is a delightful dessert that combines the creamy richness of white chocolate with the refreshing flavor of peppermint, all layered between luscious, light and airy filling. Here’s a description of this delectable treat:
No Bake White Chocolate Peppermint Lasagna is a heavenly dessert that captures the essence of the holiday season in every bite. This indulgent treat features layers of creamy white chocolate filling, fluffy whipped cream, and a hint of cool peppermint, all nestled between layers of crunchy cookies.
The dessert begins with a base layer of crushed cookies, typically buttery graham crackers or chocolate wafers, which provide a sturdy foundation for the layers above. The cookie crumbs are mixed with melted butter to create a firm crust that holds the layers together.
Finally, the dessert is topped with a generous layer of whipped cream, which adds a light and airy finish to the decadent treat. Garnishes such as crushed candy canes, white chocolate shavings, or fresh mint leaves may be added for a festive touch, enhancing both the flavor and presentation of the dessert.
No Bake White Chocolate Peppermint Lasagna is a show-stopping dessert that is sure to impress family and friends during the holiday season. With its irresistible combination of creamy white chocolate, refreshing peppermint, and crunchy cookie crust, it’s the perfect indulgence for any festive occasion.
Ingredients:
- 1 package Golden Oreos
- 6 tbsp unsalted butter melted
- 8 oz Cream Cheese softened
- 1/2 cup butter
- 1 cup powdered sugar
- 9-10 peppermint candy canes (6-inch each) unwrapped (about 3/4 cup – 1 cup crushed)
- 16 oz cool whip
- 2 3.4 oz white chocolate pudding mix
- 3 cups cold milk
- white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)
Instructions:
Crush the whole package of cookies either with a food processor, or take out your frustrations and do with a rolling pin. In a small bowl mix crumbs with melted butter. Press Oreo crumbs/butter mixture into bottom of 9X13 pan to form a crust. Make chocolate pudding according to package directions and let it setup in the fridge.
Crush the peppermint candies to small bits either with a food processor, or do with a rolling pin. Reserve about 1/2 cup to sprinkle on top of dessert when it’s done.
Pulse few times remaining 1/2 cup of peppermint candies, until fine crumbs (NOT UNTIL POWDERED). Using electric mixer, mix half of Cool Whip, softened cream cheese, butter and confectioners sugar in a large bowl. Stir in 1/2 cup of the fine crushed candies. Spread over cookie crust.
Spread the pudding over the previous layer, then your remaining half of cool whip on top. Top with white chocolate curls or shavings and sprinkle with reserved peppermint crumbs on top. Refrigerate until ready to serve.
Enjoy!