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Chocolate Peppermint Lush

Chocolate peppermint lush layers a buttery chocolate cookie crust with fluffy peppermint cream cheese, chocolate pudding, and whipped topping. Bake the crust, stack the chilled layers, then refrigerate until set for a cool, sliceable dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling and chilling 4 hours 35 minutes
Total Time 5 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

crust
  • 36 chocolate sandwich cookies
  • 0.5 cup 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 packages (3.9 oz) instant chocolate pudding mix
  • 4 cups whole milk cold
topping
  • 1 tub (8 oz) frozen whipped topping thawed
  • 0.5 cup candy canes crushed

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Crush the chocolate sandwich cookies into fine crumbs.
  3. Stir the melted unsalted butter into the crumbs.
  4. Press the mixture evenly into the bottom of a 9x13-inch baking dish.
  5. Bake for 10 minutes.
  6. Cool the crust completely, about 30 minutes.
Make the peppermint layer
  1. Beat the softened cream cheese, powdered sugar, and peppermint extract in a large bowl until smooth.
  2. Fold in one tub of thawed frozen whipped topping.
  3. Spread the mixture evenly over the cooled crust.
Make the chocolate pudding layer
  1. Whisk the instant chocolate pudding mix and cold whole milk in a large bowl for 2 minutes.
  2. Let stand for 5 minutes to thicken.
  3. Spread the pudding evenly over the peppermint layer.
Finish the topping
  1. Spread the remaining tub of thawed frozen whipped topping over the pudding.
  2. Sprinkle with the crushed candy canes.
  3. Cover and refrigerate for at least 4 hours, until set.
  4. Cut and serve.

Notes

For clean slices, make sure the crust cools completely before adding the layers. Store covered in the refrigerator for 3–4 days; freezing is suitable, though the layers may soften slightly after thawing. For a gluten-free variation, use gluten-free chocolate sandwich cookies.