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 mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: desserts
Cuisine: American
Keyword: easy chocolate desserts
Servings: 9
Calories: 424kcal
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
**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!
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