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Chocolate Peppermint Squares
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No-Bake Chocolate Peppermint Squares

 This no-bake dessert has a cookie crumb crust with layers of peppermint cheesecake and creamy chocolate topped with whipped topping.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: desserts
Cuisine: American
Keyword: easy chocolate desserts
Servings: 9
Calories: 424kcal
Author: Judith Hannemann

Ingredients

CRUST

  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup 1/2 stick unsalted butter
  • 2 tbs sugar

PEPPERMINT LAYER

  • 8 oz cream cheese softened
  • 1/2 cup finely crushed peppermint candy cane -OR- starlight mints
  • 2 tbs milk
  • 1/3 cup sugar
  • 1 1/4 cup whipped topping

CHOCOLATE LAYER

  • 1 pkg 4-serving size instant chocolate pudding
  • 1 3/4 cups milk

TOPPING

  • 8 oz 1 tub whipped topping
  • 1/4 cup coarsely chopped peppermint candy cane

Instructions

  • **You will need 2 tubs (8 oz) of whipped topping OR a larger 12-ounce container. You won't use all of it though.
  • Mix crust ingredients well and press into the bottom of a 9 x 9-inch pan. Refrigerate until ready to use.
  • Peppermint layer: Beat cream cheese and milk until smooth and silky. Add sugar and crushed candy and beat well. Fold in whipped topping. Spread on top of crust in pan.
  • Chocolate layer: Beat pudding mix and milk for 2 minutes; spread on top of peppermint cheese layer. Let set for 5-10 minutes.
  • Top with the tub of whipped topping. Sprinkle with coarsely chopped candy cane,
  • Refrigerate for at least 4 hours.
  • *For a really special treat, instead of refrigerating FREEZE for 4 hours--just like ice cream cake!

Nutrition

Serving: 1person | Calories: 424kcal | Carbohydrates: 49g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 47mg | Sodium: 204mg | Potassium: 153mg | Fiber: 1g | Sugar: 37g | Vitamin A: 599IU | Calcium: 109mg | Iron: 1mg