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Chocolate Peppermint Lush

Chocolate peppermint lush layers a buttery chocolate cookie crust with a smooth peppermint cream cheese layer, chocolate pudding, and whipped topping. Bake the crust, stack the creamy layers, and chill until set for a cool, minty dessert cut into squares.
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Prep Time 25 minutes
Cook Time 10 minutes
Standing and chilling 4 hours 5 minutes
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 package (14.3 oz) chocolate sandwich cookies
  • 6 tbsp unsalted butter melted
Peppermint layer
  • 1 package (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 0.5 tsp peppermint extract
  • 1 tub (8 oz) frozen whipped topping thawed
Chocolate pudding layer
  • 2 package (3.9 oz) instant chocolate pudding mix
  • 3 cups whole milk cold
Topping
  • 1 tub (8 oz) frozen whipped topping thawed
  • 0.33 cup peppermint candies crushed

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish.
  3. Crush the chocolate sandwich cookies into fine crumbs.
  4. Stir in the melted butter.
  5. Press the mixture firmly into the bottom of the dish.
  6. Bake for 10 minutes.
  7. Cool completely.
Make the peppermint layer
  1. Beat the softened cream cheese, powdered sugar, and peppermint extract in a medium bowl until smooth.
  2. Fold in the thawed whipped topping.
  3. Spread the mixture evenly over the cooled crust.
Make the chocolate pudding layer
  1. Whisk the pudding mixes and cold milk in a large bowl for 2 minutes.
  2. Let stand for 5 minutes until thickened.
  3. Spread the pudding evenly over the peppermint layer.
Add the topping and chill
  1. Spread the thawed whipped topping over the pudding layer.
  2. Cover and refrigerate for at least 4 hours until set.
  3. Sprinkle with crushed peppermint candies just before serving.
  4. Cut into squares.

Notes

For clean squares, chill until fully set and use a warm, clean knife between cuts. Store covered in the refrigerator for 3–4 days; freeze for up to 1 month. For a dairy-free version, use dairy-free butter, cream cheese, whipped topping, and milk, along with pudding mix labeled dairy-free.