Chocolate Peppermint 4 Layer Dessert
This Chocolate Peppermint 4 Layer Dessert is the festive, no-fuss treat your holiday season needs! With a buttery pecan shortbread crust, creamy peppermint cheesecake layer, rich chocolate pudding and snowy white topping, every bite tastes like pure Christmas joy. Perfect for parties, potlucks, and make-ahead entertaining!
Servings 36 servings
Calories 134kcal
Ingredients
First Layer
- 1 cup all-purpose flour
- ½ cup crushed nuts I like pecans
- ¼ cup granulated sugar
- ½ cup salted butter melted
Second Layer
- 8 ounces cream cheese softened (full-fat brick style)
- 1 cup powdered sugar
- 1 cup Cool Whip from 8 oz container
- 1 teaspoon peppermint extract
Third Layer
- 6.8 ounces chocolate instant pudding 2 packages
- 3 cups milk very cold, whole milk preferred
Fourth Layer
- ⅓ cup Cool Whip Remaining Cool Whip from 8 oz container
- ¼ cup chocolate shavings
- ¼ cup crushed candy canes
Instructions
First Layer
- Preheat oven to 375°F.
- Combine flour, crushed nuts, sugar and melted butter in a medium bowl. Mix until combined. Press crust into a 9x13 baking dish.1 cup all-purpose flour, ½ cup crushed nuts, ¼ cup granulated sugar, ½ cup salted butter
- Bake for 10 minutes. Remove and set aside to cool.
Second Layer
- Beat cream cheese with a mixer until light and fluffy. Beat in powdered sugar until combined and then fold in Cool Whip.8 ounces cream cheese, 1 cup powdered sugar, 1 cup Cool Whip
- Mix in peppermint extract. Spread mixture on cooled crust.1 teaspoon peppermint extract
Third Layer
- Combine pudding mix and milk and prepare according to package instructions.6.8 ounces chocolate instant pudding, 3 cups milk
- Spread over second layer.
Fourth Layer
- Top third layer with remaining Cool Whip.⅓ cup Cool Whip
- Sprinkle on chocolate shavings and crushed candy canes.¼ cup chocolate shavings, ¼ cup crushed candy canes
- Chill for at least 2 hours. Keep refrigerated until ready to serve.
Video
Notes
Storage Information
Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer)
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
- Refrigerator: Store tightly covered for up to 4 days. The flavors meld and the texture improves as it chills.
- Make ahead: Assemble up to 24 hours in advance. Add the candy cane topping just before serving to keep the crunch.
- Freezing: Not recommended. The pudding and cream cheese layers may separate once thawed.
Tools and Equipment (affiliate links): Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer)
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 205mg | Potassium: 56mg | Fiber: 1g | Sugar: 8g | Vitamin A: 200IU | Calcium: 35mg | Iron: 1mg
